Uramaki Sushi

Prepare ingredients for Uramaki Sushi

• Prepare the sushi rice.
• Slice the crab sticks in half lengthways.
• Peel the avocados and slice them thinly lengthways (only when you are ready to make the uramaki, otherwise they will go brown). 
• Cut the sheet of dried seaweed in half across the width.

Make the sushi roll

• Use one of the halves of the dried seaweed. 
• Spread a layer of rice across the whole surface of the half seaweed sheet, right to the edges. 
• Sprinkle the rice with the toasted sesame seeds.
• Cut a rectangle of clingfilm larger than the seaweed and lay on top of the rice, smoothing it over the rice.
• Carefully flip it over and lay it down on the roll mat.

• On the seaweed side, arrange the avocado and crab in a line near to the edge closest to you, and add a line of mayo. 
• Gripping the roll mat and clingfilm, roll up the seaweed and filling as tightly as possible so that the bottom comes in with the top overlapping it slightly.

Present the Uramaki sushi

• To cut-up the uramaki, dip the knife in the water glass each time and wipe clean on the kitchen paper. Cut the roll on a flat surface and cut it in half first.