How to make Uramaki Sushi 

How to make Uramaki Sushi of Kebumen 

How to make Uramaki Sushi of Kebumen Jateng

Uramaki Sushi, Similar to norimaki sushi, uramaki also includes sushi rolls that are rolled with the help of makisu. It's just that the way of rolling it is reversed, so the nori is on the inside and the rice is visible on the outside.

Here we will learn how to make uramaki tempura sushi.

Ingredients (for 16 pieces):

• 600 grams of sushi rice

• 20 grams of tobiko

• 2 sheets of nori, cut into two halves

• mayonnaise to taste

Tempura :

• 400 ml cooking oil

• 300 grams of large prawns, remove the head and leave the tail

• 50 ml ice water

• 2 tablespoons medium protein flour

• 1 chicken egg, beaten

• 1 tablespoon fish sauce

• 1/4 teaspoon salt

• 1/2 teaspoon pepper powder

How to make uramaki tempura sushi:

• Mix flour, eggs and ice water. Set aside.

• Clean the prawns, peel off the back, then take the black rope attached to the back. After that press his back.

• Coat the prawns with fish sauce, salt and ground pepper. Leave it for up to 5 minutes.

• Dip the prawns into the flour mixture that was made earlier. Roll the prawns in the breadcrumbs. Heat oil, fry until cooked.

• Place the nori on top of the makisu, put some rice on top and spread it evenly. Add tobiko, smooth again, then gently flip.

• Arrange the prawns on one side, then sprinkle mayonnaise on top. Roll while compacted and tidy. Cut and serve.

How to select and process raw materials for sushi

• If you want to use raw fish, tobiko, or chuka kurage for sushi, be sure to buy fresh ingredients labeled 'sashimi grade'. Do not use plain fresh fish that is packaged for cooking.

• Use a very sharp knife to slice the fish at a 45 degree angle.

• For sushi with raw fish ingredients, be sure to include wasabi. Wasabi serves to kill bacteria that may be present in fish meat. 

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