Sushi – California Style Nori (uramakizushi)

Here are some suggested ingredients for making California nori rolls. Batons of salmon, avocado, salmon roe, and wasabi. I also used mayonnaise but forgot to include it in the photo.

Having made sushi rice, and simpler nori rolls, now I’m making California-style rolls with the remainder of the sushi rice.

This is a bit messier than the other nori rolls recipe, so it’s a good idea to protect your rolling mat with cling film to make cleaning it easier afterwards.

Place the cling film on the mat. Then place the nori sheet on that. I did it shiny side down again so the rice would stick better to the rougher side of the nori sheet.

Now spread some rice over the sheet. Flip it over. This can be a tricky manoeuvre, but persevere.

Now spead a little wasabi over the nori sheet, and a generous spread of mayonnaise, if wanted. Add the other fillings, such as raw tuna or salmon, and avocado.

Now start rolling. Oops. I’ve gone a little bit squint but it doesn’t matter. I just straightened it up a bit.



Finish rolling, trim the ends off with a sharp knife, and cut into six pieces.

Sprinkle or smear some of the red fish roe onto the outside of the roll to give it its attractive appearance. You can use some white sesame seeds too. Maybe roe on one side and sesame seeds on the other, but not both together.

Place on a serving plate.