Uramaki with Smoked Trout How to make Sushi
You will need (for one person):
— 4–4.5 oz/120—130 g prepared sushi rice
— 1 oz/30 g smoked trout
— 0.5 oz/10 g cucumber
— 1.5 tsp mayonnaise
— 1 tsp white sesame seeds
— 1/2 nori sheet
Step 2: Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.
Step 3: Slice the trout about 1/4″ thick. Cut slantwise against the grain of the fish.
Step 4: Then cut into thin strips against the grain again.
Step 5: Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut each half into thin strips.
Step 6: Place the nori on top of the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch at the top uncovered. Let the rice go beyond the nori edge a bit at the bottom. Wash your hands in the bowl.
Step 7: Cover the rice with the bottom part of the mat and gently press on it to make the rice layer even.
Step 8: Unfold the mat and sprinkle the rice layer with sesame seeds.
Step 9: Cover the rice with the bottom part of the mat and gently press on it again.
Step 10: Flip the mat over and unfold it.
Step 11: Spread the mayonnaise in the center of the nori with a teaspoon.
Step 12: Place 3-4 strips of cucumber over the mayonnaise. Make sure there are no gaps between the strips – you need to have an equal amount of filling over the whole length of the roll.
Step 13: Add the trout.
Step 14: 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.
Step 15: Finish rolling and squeeze the roll to form a tube shape.
Step 16: Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.
Step 17: Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.
Step 18: Uramaki with smoked trout is ready to serve.
Step 19: Serve with soy sauce, wasabi and pickled ginger.