Uramaki & Aburi Sushi (Grilled/Torched): Modern Homemade Sushi Creation

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• 400 grams sushi rice (Japanese short grain rice)
• 440 ml water for cooking the rice
• 4 tbsp rice vinegar
• 2 tbsp granulated sugar
• 1 tsp salt
• 5 sheets nori (dried seaweed) sheets
• 200 grams fresh halal salmon (cut into thin strips)
• 150 grams medium-sized halal shrimp, boiled & peeled
• 1 cucumber, cut into thin strips
• 1 avocado, thinly sliced
• 80 grams plain cream cheese
• 3 tbsp toasted white sesame seeds
• 1 tbsp toasted black sesame seeds
• 5 tbsp halal mayonnaise
• 2 tbsp halal chili sauce or sriracha
• to taste soy sauce (shoyu), for dipping
• to taste wasabi powder or paste
• to taste pickled ginger (gari)
• 1 roll plastic wrap, for lining the rolling mat
• 1 tbsp sesame oil (optional, for brushing before torching)

👩‍🍳 Instructions

1. 1 Rinse the sushi rice until the water runs clear (usually 3-4 rinses), then soak for 20 minutes before cooking. Cook in a rice cooker using the specified amount of water.
2. 2 While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl, stirring until fully dissolved. This will be the seasoning for the rice (sushizu).
3. 3 Once the rice is cooked, transfer it to a wide container (a wooden or plastic tub). Drizzle the sushizu over little by little while gently folding the rice with a wooden spatula. Fan the rice as you go to help it cool quickly and turn glossy — don't stir too roughly, or the grains will get mashed.
4. 4 Prepare a sudare (bamboo rolling mat) lined with plastic wrap. Place 1 sheet of nori on top, shiny side facing down.
5. 5 Take enough rice and spread it thinly over the nori until the entire surface is covered. Sprinkle the rice evenly with the mixed white and black sesame seeds.
6. 6 Carefully flip the nori so the rice is now on the bottom (touching the plastic wrap) and the nori is on top. This is the signature technique for uramaki, or inside-out rolls.
7. 7 In the center of the nori, arrange the filling: cucumber slices, avocado, cream cheese, and your choice of salmon or shrimp depending on the variation you want.
8. 8 Roll it up slowly using the sudare and plastic wrap for support, pressing gently but firmly from end to end until it forms a neat cylinder.
9. 9 For the aburi salmon version, arrange thin salmon slices on top of the sliced roll, brush lightly with sesame oil, then briefly torch with a kitchen torch until the surface turns golden brown and slightly caramelized. If you don't have a torch, broil in the oven on high heat for 1-2 minutes, watching closely so it doesn't burn.
10. 10 Cut the roll into 6-8 pieces using a sharp knife dipped in water so the cuts come out clean and the rice doesn't stick.
11. 11 Mix the mayonnaise and chili sauce/sriracha to make the spicy mayo sauce, then drizzle it over the sliced sushi.
12. 12 Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.

💡 Tips

📊 Nutrition Facts / serving

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