These crunchy tuna uramaki rolls have marinated sashimi grade tuna with cucumber and fried onion, wrapped with nori sheet and sushi rice. Wrapped inside out with the rice on the outside, these rolls are unique and super fun to make!

Prep Time: 10 Min

Cooked Japanese rice Sushi vinegar Sashimi grade tuna Mayonnaise Tamari soy sauce Sesame oil Ground pepper Cucumber Fried onion Nori seaweed

cook Time: 15 MIN

Ingredients

White Scribbled Underline

Season with the mayonnaise, tamari soy sauce and sesame oil. Sprinkle pepper if desired. Mix well.

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Season the tuna.

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Place a sheet of half size nori on a cling wrapped bamboo mat (makisu). Spread sushi rice on the nori, making sure the rice comes to all edges.

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Spread rice.

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Flip the nori and rice, so the nori comes on top.

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Flip.

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Spread the tuna in the middle of the nori, horizontally. Then top with a few sticks of cucumber and fried onion.

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Add fillings.

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Lift up the bottom edge of the bamboo mat all the way to the top side to roll up. Give a squeeze with hands to make sure everything is packed in tightly. Cut into individual pieces.

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Roll.

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Top with more fried onion and sesame. Serve with tamari soy sauce, wasabi and ginger pickles if desired.

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Serve.

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Grab the full recipe  from the link below!