Now your sushi mat is ready to make vegan Uramaki sushi (Inside out) rolls.

How To Make A Vegan California (Uramaki style) Sushi Roll

Makes 4 Rolls

You Will Need:

1 recipe of sushi rice (found here)
4 pieces nori seaweed
8 sticks julienned cucumber (see my post on prepping veggies here)
8 sticks julienned carrots, steamed gently
8-12 slices of avocado

Step 1: Measure between 3/4 and 1 cup of sushi rice depending how much rice you want on your roll. (They are very filling, usually a person can only eat 2 of these rolls because the rice is so filling.) I used a heaping 3/4 cup of rice and it was just enough for me.

Step 2: Lay your nori sheet SHINY side up (which the dotted line side face down) This is the backside of your nori sheet and we’re going to cover it with rice. Dump your rice into the middle of the nori sheet.

Step 3: Using your rice paddles (or very wet fingers) gently push the rice outwards and to the edges and the corners. This will take a while until you get the hang of it. You can leave a tiny space on the top and bottom of the sheet and this will make the roll easier to roll up.

Continue spreading out the rice until you have a layer about 1-2 rice grains thick. It won’t be perfect, but as long as there are no big gaps it will be good.

Step 4: Press your rice down on your nori sheet so that no grains are sticking up and it’s level.

Step 5: Pick up your nori sheet from the bottom, holding tightly and flip it over away from you. Now the dotted section side should be facing you.

Step 6: Fill your nori sheet with desired filling. In this case for my vegan California roll, lay 2 strips of cucumber lengthwise, 2 strips of carrot and 2-3 slices of avocado. Spread them out so they fill the entire roll. It can spill out a little over the side, but not too much. Your filling is going to lay in the first rectangular area of the sheet. After the little bottom bar.

Step 7: Next we’re going to grab the bottom of the sushi mat and bring it up and over creating a tube. You want to make one roll so that you cannot see your filling anymore and tuck and squeeze it under with your hands and the sushi mat. You want to make each roll tight so that your sushi stays together and the filling won’t fall out of the middle when you slice it.

Continue rolling tightly up the nori sheet.

This is what it looks like when 1 full roll is done. Continue rolling.

Roll your nori sheet up until the end. You shouldn’t have to wet the end of the nori to seal it. It has moisture from the sticky rice. You want to squeeze it firmly and evenly all across the mat when you get to the end to seal the roll evenly.

This is what your sushi roll looks like when it’s sealed. If you want to add sesame seeds to your sushi roll, now is the time to do it. Sprinkle sesame seeds over the top and bottom of the roll and use the sushi mat to press the sesame into the roll.

Step 8: Flip your sushi roll over so the seam side is faced down. Get a very sharp knife, wet it thoroughly with water and make a 6-8 cuts to the sushi roll to create sushi pieces. This takes some time and patience. You must wet your knife between EACH cut because your knife will be covered in sticky starch from the rice. If you don’t keep the knife wet and clean before each cut you can tear and mangle your pretty sushi roll. I generally cut these ones into 6 pieces. But if you’re feeding children, it’d be better for 8 pieces so it’s not too big for them to bite into.

Next plate your sushi and serve with soy sauce or tamari and chopsticks!

Reader Interactions

Comments

  1. This came out amazingly perfect. I even added milk free (vegan) cream cheese and it’s just heaven. Great new recipe to have and awesome first try at making sushi, this will definitely make my new vegan lifestyle even more fun and exciting.

  2. I’ve been looking for some ideas like this, and this is perfect!. I love to eat sushi so much! This is so helpful. Thanks!

  3. This is great idea!!! Recently I red about some salmon imitation that was made from carrot and seeweeds. I will surely do sushi in one October weekend.

  4. I have tried this before at a local Japanese restaurant. It was a little difficult for me to eat a regular California roll, so I chose a vegan version of it. It actually tastes great and it was more easier for me.

  5. Wow!!! Just made these except not inside out. Did not have Saran Wrap, so only put the rice on the inside, but oh still so good. Thanks for the directions for the rice, yumm!.
    What an experience 🙂 !!
    Everything worked out just fine: used, carrots, cucumbers, sweet potatoes, red bell peppers, scallion, homemade seitan, and brown rice. Yum!. Thanks Veronica, it was a sure hit here.
    Blessings.

  6. Instant short grain brown rice is available in the store. It takes only 90 seconds in the microwave and works well in some instances for sticky rice, perhaps even vegetarian sushi.

Trackbacks

  1. […] the rolls in the middle (rice on inside and outside), I used this tutorial: http://lowfatveganchef.com/how-to-make-a-vegan-california-sushi-roll-uramaki/ sushi rolls using sweet brown rice, nori, avocado, carrots, cucumber, shiitake mushrooms, and black […]

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