Uramaki with tomato
You will need:
— prepared sushi rice
— cream cheese
— nori sheet
Cut the tomato in half and remove the seeds. Then cut each half into thin strips.
Place the nori on the top of the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Let the rice go beyond the nori edge a bit at the bottom. Wash your hands in the bowl.
Cover the rice with the bottom part of the mat and gently press on it to make the rice layer even. Flip the mat over and unfold it.
Spread the cream cheese in the center of the nori with a teaspoon.
Add several tomato stripes.
Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them stay in the center. Finish rolling and squeeze the roll to form a tube shape.
Put the roll on the cutting board and cut it in half with a wet knife. Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.
Serve with soy sauce, wasabi and pickled ginger.