When someone offers us sushi for dinner, we just can’t say no. Have you ever thought of making it yourself? Try your hand with our California Uramaki recipe and don’t forget the wine to match… White wine is not the only option!
Cook the sushi rice and let it cool down. Prepare a bowl of water with a few drops of vinegar or lemon. You'll need it to moisten your hands.
Cover a bamboo sushi mat with foil and lay it on a flat surface, then place half a sheet of nori seaweed on top of the mat, shiny side down, leaving about 1 cm of space from the edge.
Moisten your hands, take all the rice and spread it evenly over the seaweed, pressing it down with your fingertips.
Sprinkle the sesame seeds over the rice layer. Now gently lift the seaweed and flip it over so that the rice is in contact with the mat.
Spread a thin strip of mayonnaise in the centre along the length of the seaweed. Place the avocado slices on the mayonnaise, in a row, and add the crabmeat just below, towards you, again leaving a couple of centimetres between the ingredients and the edge of the seaweed sheet.
Now lift the edge of the mat and start rolling, applying light pressure and always pushing the ingredients inwards.
Once rolled, reopen the mat and transfer the uramaki to a cutting board. Cut the uramaki in half and then into two more halves to make eight pieces, using a sharp knife moistened with water.
Serve your California Uramaki with soy sauce, wasabi and pickled ginger.
Lively and delicate, Il Frizzantino enhances the flavour of the fish without overpowering it. This is a winning combination because the effervescence helps to clean the palate