In Uramaki sushi the rice is on the outside of the roll with nori (dried seaweed sheet) on the inside, rather than the rice being encased in the nori.
Nami was my very best childhood girlfriend, we lived next door to each other. We were in the same kindergarten class and grew up together. That was a long time ago, in a different time when childhood play was unstructured and we could play, bike and explore where ever we liked as long as we were home by evening dinner. Afterwards we could play outdoors until the street lights came on.
We spent countless hours at work and imaginative play together, and people would often confuse us for sisters. If I wasn't at her house, she was at mine, our mothers (and families) were very good friends.
Sometimes, as a special treat Nami's grandmother would make maki rolls for us. I believe I was 6 or 7 when I had my first taste of maki, it was love at first bite for me.
If you haven't attempted making sushi rolls (maki) at home, let me assure you it is not difficult to do. Your technique will improve with practice.
The beauty of the sushi roll is the fillings are limited only by your imagination, it's satisfying to come up with your own specialties, even using bits of leftovers. :)
This time the fillings I chose were:
Short-grain brown rice (find it at the healthy food store), cooked & seasoned as in traditional white sushi rice
julienned carrots and hot house/"seedless", (or Kerby) cucumber
slivered green onion
wasabi if you like (I serve it on the side)
Sesame seeds for the final garnish (black, white, or a mix)
I use lower-sodium soy sauce
It is difficult to articulate the directions for assembling the rolls, but this uramaki demonstration video will help you visualize, and simplify the procedure.
The technique is the same, no matter what you choose to use as filling.
See how easy?!
I hope you have a healthy and delicious day!