Uramaki with vegan caviar
A plant-based twist on classic uramaki—these inside-out sushi rolls are filled with savory mushrooms, creamy avocado, crisp takuan, and topped with vegan caviar for a luxe, flavor-packed bite.
Servings: 4 rolls
Calories: 687kcal
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
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
Use slightly cooled sushi rice
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
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
Nutrition
Serving: 1 roll | Calories: 687kcal | Carbohydrates: 123g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 106mg | Sodium: 245mg | Potassium: 435mg | Fiber: 8g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 3mg
