Uramaki

Method

1. Wash the sushi rice in cold water, drain, and let it rest for 30 minutes.
2. Drain the rice, place in a pot with the same amount of water. Bring to a boil, reduce heat to low, and cook for 15 minutes. Turn off heat and let rest for another 15 minutes.
3. In a bowl, combine rice vinegar, salt, and sugar. Stir and let rest for 30 minutes until smooth to make the sushi vinegar seasoning.
4. Spread the cooked rice in a large bowl, pour the seasoning over it, and mix with a cutting motion while fanning to cool it.
5. Insert a bamboo skewer into each large shrimp to keep them straight. Boil in salted water for 5 minutes, then drain and let cool at room temperature.
6. Remove the skewers, peel the shrimp, cut them in half lengthwise, and remove the intestinal vein.
7. Cut the tuna into sticks about 1 cm thick.
8. Cut the cucumber into fine julienne strips.
9. Cut a sheet of nori seaweed in half.
10. Place a half sheet of nori on a bamboo mat covered with plastic wrap, shiny side down.
11. Wet your hands with water and a little vinegar. Spread an even layer of sushi rice over the nori, covering the entire surface.
12. Flip the nori and rice over so the rice side is down on the mat and the nori side is up.
13. Place the tuna, shrimp, and cucumber in a line along the center of the nori.
14. Roll the mat tightly to form a cylinder, then shape it into a slightly square form.
15. (Optional) To make a salmon-covered roll: lay slices of salmon on the mat, place the roll on top, and wrap the salmon around it, pressing gently.
16. Cut the roll into 8 pieces.
17. Plate the pieces and top with salmon roe.