Avocado Uramaki: Vegetarian Inside-Out Roll
Rice on the outside, avocado, cucumber and carrot within: a meat-free roll that is filling and colourful.
Uramaki is the inside-out roll, with the rice on the outside and the nori tucked within. The style took off in America and is now one of the best-loved rolls anywhere. Our version is fully vegetarian, filled with creamy avocado, crisp cucumber and sweet carrot.
Why avocado?
- It is rich and creamy, so the roll is satisfying without any fish.
- It brings healthy fats, potassium and fibre.
- Paired with cucumber and carrot, it balances colour and texture.
Nutrition
Per serving (≈ 240 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Cook the rice
Rinse the rice 4–5 times until the water runs clear. Cook it covered over a low heat in the measured water for 12 minutes, then rest for 10. Dissolve the sugar and salt in the vinegar, fold it through the rice with cutting strokes and cool to room temperature.
Prepare the vegetables
Halve and stone the avocados, peel them and cut into long slices. Sprinkle with lemon juice so they stay green. Seed the cucumber and cut it, along with the carrot, into fine sticks.
Rice on the outside
Wrap the mat in cling film. Lay half a nori sheet on it and, with damp hands, spread 120 g of rice thinly over the whole surface. Scatter with sesame, press lightly and carefully flip the sheet so the rice is underneath and the nori on top.
Roll it
Lay a line of avocado, cucumber and carrot along the near edge of the nori. Using the mat, tuck the filling in and roll away from you firmly, squeezing gently to give it a square profile. Repeat to make three more rolls.
Slice and serve
Wiping a sharp knife with a damp cloth between cuts, slice each roll through the film into eight pieces. Remove the film, arrange on a platter and serve straight away with soy sauce, wasabi and ginger.
Cook’s tips
- 1Choose avocados that are ripe but still firm; very soft ones squash when sliced.
- 2A film-wrapped mat stops the rice from sticking.
- 3Wet the knife before every cut.
- 4Rub a few drops of lemon juice directly onto the avocado slices before placing them on the nori to prevent the edges from turning brown while you assemble the rolls.
Serving & storage: Arrange the rolls on a platter alongside small bowls of soy sauce, wasabi, and pickled ginger for a balanced presentation. These are best eaten immediately, but leftovers will keep in an airtight container in the refrigerator for up to 24 hours. Do not freeze, as the texture of the rice and avocado will degrade significantly.
Variations
Swap the sesame for chopped spring onion or crushed peanuts. A strip of tofu, red pepper or pickled mushrooms inside adds depth, and for non-vegetarians a slice of smoked salmon works well.
The takeaway
Avocado uramaki is the natural next step once you have mastered hosomaki. One batch of rice makes 32 pieces that please vegetarian guests and children alike.
