To make Uramaki, simply place your Makisu (bamboo mat) on your cutting board and place one half sheet of nori on top of it. Be sure to place the smooth side of the nori down.
Next, you will dip your fingers into the bowl of water and rub your hands together, making them slightly damp. Grab a small handful of sushi rice, about a baseball-sized amount, place it on the nori.
Using some gentle pressure, spread the rice from edge to edge on the nori. Use both hands and make sure not to smash the rice grains.
Once the nori is completely covered in rice, flip it over to the bare nori side and you are ready to begin rolling!
Now you may place the desired ingredients on the center line of the nori. These ingredients are completely up to you. You can also visit the Sushi Roll Recipes page for a full list of ingredients.
Once your ingredients have been placed, tuck your thumbs underneath the makisu and place your fingers on the opposite side of the ingredients. Then roll your mat and nori towards your fingers and apply pressure. Be sure that the rice rolls completely over the ingredients and there isn’t anything sticking out.
Finally, grip the masiku and continue to pull it away from you, finishing the rolling process. Make sure that you tuck in each end of the roll to make sure that no ingredients are sticking out.
Now that we have a complete sushi roll, it’s time to cut it up! Most Uramaki is cut into 8 pieces. Take your knife and make a long, gentle cut down the center. Then cut each half of the roll in half one more time. Then again for each quarter.
Now you can arrange the pieces anyway you like, garnish appropriately, and enjoy!