Uramaki, or inside-out rolls, are a sushi innovation where the rice sits on the outside, providing a delightful canvas for toppings and garnishes. This recipe for Uramaki with Vegan Caviar is a celebration of flavors and textures-perfect for both sushi novices and seasoned chefs looking to experiment with plant-based ingredients.
Uramaki – At a Glance
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What sets this version apart? The addition of vegan caviar provides that luxe sushi-bar appeal with none of the guilt. Made entirely from seaweed, the vibrant orange and black pearls from Cavi-Art not only mimic the look and crunch of traditional roe but also promote a more sustainable choice.
So in order to make this roll, you'll need to prepare some seasoned sushi rice recipe, simmered sushi mushrooms and vegan kewpie mayo beforehand. Then wrap your sushi rolling mat in plastic wrap, lay down your nori, layer on your rice, sprinkle with furikake, flip and layer in your fillings, roll and garnish. The recipe steps will show you the way in more detail. So roll up, roll up!
This recipe makes 4 rolls which is enough for 2-4 people as part of a larger meal. It pairs well with avocado maki, vegan eel nigiri and easy vegan miso soup.
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Ingredients
Serves 2-4 | Prep time 45 mins
- 16 slices of sushi mushrooms
- ¼ takuan (10cm long, sliced into strips)
- 550g seasoned sushi rice recipe
- 10g kare kare ume furikake
- 1 avocado (thinly sliced)
- 5 half sheets of nori (around 20cm x 9cm)
- 4 tablespoon Vegan caviar
- Homemade vegan kewpie mayo
- Cress, wasabi, and sushi ginger (optional garnishes)
Before You Begin
- Prepare rice and mushrooms: Be sure these are ready to go. Both can be prepped the day before.
- Cut nori sheets: Use pre-cut half sheets or cut full sheets in half yourself for convenience.
With everything prepped, it's time to make some magic happen. Wrap your sushi-rolling mat in cling film, smooth side up, to ensure nothing sticks.
How to Make Uramaki
- Cut the avocado in half, deseed and peel.
- Place avo flat side down and slice into 0.5cm wedges. Set aside.
- Slice takuan into long 10cm strips roughly 1.5cm x1.5cm thick. Set aside.
- Take your sushi roll mat smooth side up. Place your (half) sheet of nori rough side up.
- Wet both hands and grab a ball of rice (about the size of an medium apple est.110g).
- Spread this evenly all the way to the edges and corners.
- Sprinkle lightly with shiso furikake
- Flip this over so that the seaweed is on top and
- Then add your fillings. Takuan, mushrooms then avo. Line them up so they remain compact and neat, without too much overlap (these can create uneveness).
- Grab the bottom edge of the mat and pull it over the fillings using the rest of your fingers to hold the fillings in place as you roll over connecting the sticky rice to the nori on the other side.
- Firmly tighten the roller by holding it in place using your dominant hand and pulling the top part away from you. This should secure the seal and help keep the fillings securely inside.
- Pull the bottom part of the roller over again, effectively rotating the roll onto the remaining nori so that the seal is on the underside. Gently shape using your semi cupped hands over the roller.
- Place on a chopping board and slice into bite sized pieces (2-3 cm thick) using a sharp, clean, water dipped knife.
- Drizzle with homemade kewpie mayo, vegan caviar and cress. Then transfer onto your serving dish.
- Serve with optional wasabi (for extra punch) and sushi ginger (to cleanse your palate between bites)
Hint: Wet your hands regularly to manage sticky rice and always use a super sharp, clean knife for slicing your maki.
What is Vegan Caviar?
Derived from seaweed, vegan caviar mimics traditional roe with bold flavors and a satisfying crunch. The Cavi-Art Tosago Orange or Cavi-Art Black Seaweed Caviar are perfect substitutes for masago or tobiko sushi rolls. They offer a great alternative to the norm without the need to harm our fishy friends. A truly sustainable and ocean friendly option for those wishing to be vegan without compromise.
Substitutions
- Furikake: Substitute sesame seeds if unavailable.
- Kewpie Mayo: Store-bought vegan mayo works just as well though making it is a complete doddle.
Uramaki Variations
- Spicy Roll: Add a touch of sriracha to your mayo for extra heat.
- Crunchy Texture: Include cucumber sticks or tempura flakes inside your roll.
- Sweet and Savory: Drizzle a bit of teriyaki glaze over the finished uramaki.
Equipment
For the best results you'll need the following pieces of equipment:
- Plastic wrap
- sushi roll mat (maki-su)
- Rice spatula
Storage
For the best taste and texture, enjoy your uramaki fresh. If needed, store in an airtight container in the fridge for up to 24 hours. Note: the rice may firm up.
3 Tips for Perfect Uramaki
- Perfectly Cooked Rice: Rinse rice thoroughly before cooking for ideal stickiness.
- Neat Rolling: Line up fillings evenly for clean, consistent rolls.
- Knife Skills: Use a sharp knife dipped in water for smooth cuts. Wipe between slices. If rolls fall apart, cover them with plastic wrap while cutting.
Uramaki FAQs
It's best to enjoy sushi rolls fresh, but you can prepare the fillings and rice ahead of time for a quicker assembly process on the day.
Keep your rice layer thin enough to roll easily but thick enough to hold-about 110-120g per roll works well.
Check specialty food stores or online retailers like Sous Chef. They offer a wide selection of plant-based caviars that are perfect for sushi!
Try julienned cucumber, pickled radish, shredded carrot, marinated tofu, or even mango for a fruity twist. Keep textures varied for the best results.
Related
Looking for other recipes like this? Try these:
- Vegan Miso Ramen - Quick 10 Minute Recipe
- Yuzu Ramen (Japanese Citrus Noodle Soup Recipe)
- Mabo Nasu (Mapo Eggplant 麻婆茄子)
- Our Favourite Vegan Udon Noodle Recipes
Pairing
These are my favorite dishes to serve with:
- Eggplant Agebitashi (Nasu Agebitashi)
- Vegan Fried Chicken
- Beer and Eggplant Stir-Fry (10 Minute Recipe)
- Sticky Tofu: Easy 10-Minute Recipe
📖 Recipe
Uramaki with vegan caviar
Equipment
- 1 Sushi mat bamboo roller
- 1 rice spatula
Ingredients
- 16 slices of sushi mushrooms recipe link in notes
- 10 cm piece of takuan sliced into strips
- 550 g sushi rice cooked and seasoned (recipe link in notes)
- 10 g kare kare ume furikake or shiso furikake
- 1 avocado thinly sliced
- 5 half sheets of nori around 20cm x 9cm
- 4 tablespoon Vegan caviar
- 3 tablespoon Homemade vegan kewpie mayo recipe link in notes
Garnishes:
- 4 pinches Cress
Serve with:
- wasabi optional
- sushi ginger optional
Instructions cook mode
Prep fillings:
- Cut the avocado in half, deseed and peel.
- Place avo flat side down and slice into 0.5cm wedges. Set aside.
- Slice takuan into long 10cm strips roughly 1.5cm x1.5cm thick. Set aside.
Start rolling:
- Take your sushi roll mat smooth side up. Place your (half) sheet of nori rough side up
- Wet both hands and grab a ball of rice (about the size of an medium apple est.110g)
- Spread this evenly all the way to the edges and corners.
- Sprinkle lightly with shiso furikake
- Flip this over so that the seaweed is on top.
- Then add your fillings. Takuan, mushrooms then avo.
- Grab the bottom edge of the mat and pull it over the fillings using the rest of your fingers to hold the fillings in place as you roll over connecting the sticky rice to the nori on the other side.
- Firmly tighten the roller by holding it in place using your dominant hand and pulling the top part away from you. This should secure the seal and help keep the fillings securely inside.
- Pull the bottom part of the roller over again, effectively rotating the roll onto the remaining nori so that the seal is on the underside. Gently shape.
- Place on a chopping board and slice into bite sized pieces (2-3 cm thick)
Garnish and serve:
- Drizzle with homemade kewpie mayo, vegan caviar and cress.
- Serve with optional wasabi (for extra punch) and sushi ginger (to cleanse palate between bites)
Notes
Hot rice is too sticky to handle, but fully cold rice won't spread easily. Let it cool until just warm before rolling. Wet your hands and knife
Damp hands prevent the rice from sticking when spreading, and a wet knife gives clean cuts through the roll. Spread the rice evenly
Aim for a thin, even layer of rice. Too much rice makes rolling difficult and throws off the balance. Flip carefully and roll firmly
Once the rice is on the outside, gently flip the nori and roll with steady pressure to keep everything tight. Don’t overfill the roll
It’s tempting, but too much filling will cause the roll to burst or lose shape. Use the mat to shape
After rolling, use your bamboo mat to gently press and shape the roll into a neat cylinder. Slice with a sharp, wet knife
Clean the blade between cuts for neat, restaurant-style pieces. Serve immediately
Uramaki is best eaten fresh before the rice dries out and the nori softens too much. Useful recipe links below: Simmered sushi mushrooms Seasoned sushi rice recipe Vegan kewpie mayo
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