Uramaki (Inside-Out Sushi Roll)

Method

1. Prepare the sushi vinegar: mix rice vinegar, sugar, and salt in a saucepan. Add water and bring to a boil. Simmer gently for 15 minutes, then turn off the heat and let cool for 15 minutes.
2. Prepare the sushi rice: mix the cooked rice with the sushi vinegar in a wooden bowl (or a regular bowl covered with plastic wrap) and fan to cool until it reaches body temperature (about 40°C).
3. Prepare the fillings: Cook the prawns in boiling water for about 5 minutes, then peel and cut into strips. Cut the tuna into sticks about 10 cm long. Cut the cucumber into similar-sized sticks. Cut the salmon into thin slices for topping.
4. Assemble the uramaki: Place a sheet of nori on a bamboo mat. Spread about 100 grams of sushi rice over the nori, leaving a small border. Flip the nori over so the rice is on the outside.
5. Place the fillings (tuna, prawns, cucumber strips, and salmon roe) along the center of the nori.
6. Using the mat, roll the uramaki tightly, pressing gently. Top the roll with slices of salmon.
7. Cut the roll in half, then each half into quarters, and then each quarter in half again to obtain eight pieces.
8. Arrange on a plate and serve with an Aperol Spritz.