Inside-Out Uramaki California Rolls

Name: Inside-Out Uramaki California Rolls
Yield: 8 servings
Cuisine: American
Ingredients: 1 equivalent to 180 ml of raw rice Sushi rice; 2 tbsp White sesame seeds to mix with the sushi rice; 1 Avocado; 4 stick Imitation crab sticks; 1/2 Cucumber or lettuce; 1 Mayonnaise; 4 sheets Nori seaweed, 1/3 of a sheet

cookpad.japan @cookpad_jp

This is a summary of my 「Pointed Rice Balls with Whatever Filling~」 recipe that I introduced on my blog.
I'm currently coming up with a lot of new ideas for rice balls! →http://omusubi.ti-da.net/

Mix the sesame seeds into the rice while it's still hot.
Basically, try to slice the fillings into isosceles triangle shapes. Inside-out uramaki are quite basic, so I had fun and changed up the filling. Recipe by Tongari oni

cookpad.japan @cookpad_jp

Saved

Ingredients

8 servings

1equivalent to 180 ml of raw rice Sushi rice
2 tbspWhite sesame seeds to mix with the sushi rice
1Avocado
4 stickImitation crab sticks
1/2Cucumber or lettuce
1Mayonnaise
4sheets Nori seaweed, 1/3 of a sheet

Saved

Steps

1

Using powdered sushi vinegar makes it easy. This time I mixed white sesame seeds into the sushi rice.
2

Slice the avocado in half and remove the seed. Slice into eight even slices. If you prep the slices like in the photo, it'll be easier to roll them in the sushi.
3

Slice the already halved cucumber diagonally in half, then vertically slice into 3-4 even slices. Basically, slice the fillings into isosceles triangles.
4

Slice the imitation crab sticks diagonally.
5

Roll the fillings and mayonnaise in the nori seaweed.
6

Roll it into an isosceles triangle shape as best as you can.
7

Spread about 35-40 g of sushi rice in one layer inside one half of the onigiri mold. Rather than creating a cavity of rice in the center of the mold, think of it more as creating walls on the right and left sides.
8

Place the ingredients wrapped in nori seaweed into the center of the mold.
9

Add the remaining half of the sushi rice (approximately 35-40 g), close the mold, and squeeze it tightly. Then you're done!
10

This pointed rice ball is a slightly long and narrow triangle, so the way it looks when slicing it into 3 equal slices is one of its unique features.
11

It looks beautiful when arranged like this after being sliced into 3 pieces.
12

These are eho-maki, which I filled with 7 ingredients based on the Seven Deities of Good Luck. Please go check it out..
13

This is the onigiri mold that I used. [You can use a pointed rice ball mold or anything that you like!]