Urumaki sushi (inside out roll)

Name: urumaki sushi (inside out roll)
Cook time: 90 min
Total time: 90 min
Yield: 30
Cuisine: Japanese
Ingredients: 500 g Sushi rice; 600 ml tap water; 2 el Sesame seed; 4 tl granulated sugar; 6 el rice vinegar; 2 tl sea salt; 100 g fresh tuna steak; 1 cucumber; 3 nori sheet; 4 slice pickled ginger; 4 el soy sauce; 2 el wasabipaste

Sushi with tuna, cucumber, nori sheets and sesame seeds.

Ingredients

Kitchen Stuff

1 bamboo mat

Directions

Rinse the rice under cold running water in a sieve until the water almost no longer turns white.
Let the rice stand for 10 minutes in a pan with a thick bottom. Add water and bring to the boil.
Boil the rice with lid on the pan for 2 min. On high, 5 min. On medium and 12 min. On low heat.
Turn off the heat, take the lid off the pan and cover the pan with a clean tea towel, put the lid back on the pan and let stand for 15 minutes.
Meanwhile, toast the sesame seed for 3 minutes in a frying pan without butter or oil until golden brown.
Cover the bamboo mat completely with cling film.
Heat the vinegar, salt and sugar in a saucepan and stir until the salt and sugar are dissolved. Allow to cool.
Spoon the rice into a low dish (no metal!). Sprinkle the dressing over it.
Shovel and fan cool with a fan or newspaper.
Cut the tuna into strips of 1 cm wide.
Halve the cucumber in the length. Remove the seed lists with a teaspoon.
Cut the cucumber lengthwise in 6 bars. Make sure the bars are about as long as the bars of tuna.
Cut the nori sheets in half.
Put half a sheet on the bamboo mat. Spread some rice and sprinkle with sesame seeds.
Turn over so that the nori is on top.
Place a bar of cucumber and a tuna bar next to it.
Roll up the sushi with the mat.
Cut the roll into 6 equal pieces. Make all roles. Serve with soy sauce, wasabi and pickled ginger.
Bon appétit! .