Uramaki, also known as inside-out rolls, are very popular. The filling is wrapped directly into the nori leaf, the rice layer is on the outside and is often decorated with other ingredients.

What you'll need


(6 pieces) Per roll
A variation with oyster mushroom, tamagoyaki and coriander wrapped in a panko layer

½ Zenbu Nori sheet or
1 Sheet from our sushi kit

40 g sautéed oyster mushrom
5 g chives
15 g Zenbu panko
40 g Tamago omelette (Japanese omelette). You can also make an omelette to your taste, but it must be about 5 mm thick and cut into 1 cm wide strips.
20 g Wasabi mayonnaise (mix mayonnaise with a little Zenbu wasabi paste).

One variant is made with cucumber, surimi and avocado, with a sesame coating

½ Zenbu Nori sheet or
1 sheet from the sushi kit

20 g cucumber, cut into 3 mm thick sticks

40 g surimi

5 Tbsp Zenbu sesame seeds, white or black

3 Slices of avocado

Kitchen utensils​

Clear plastic wrap
A sharp knife
A bowl with water
A bowl for turning the roll in its coating
A cutting board
A damp kitchen towel or kitchen paper
Zenbu Sushi Mat
Piping bag


Wrap the bamboo mat completely in cling film. Cover an area that is about 1.5 cm with a thin layer of sushi rice, larger than the Nori sheet. Make a small mound of rice on the overhanging edge so that the filling doesn’t spill over at a later stage. Place the sheet of seaweed onto the rice with the shiny side down.


For these rolls, the ingredients are placed at the bottom half of the Nori sheet, which is folded in when the Nori sheet is rolled.

Carefully roll the Nori sheet away from the body, applying light pressure, using the bamboo mat. Make sure that the topping is folded in cleanly and does not spill out at the top end.

Tighten the bamboo mat slightly when rolling so that the sushi roll rotates easily. Now press the rice roll with your hands over the entire length of the bamboo mat and form a compact roll.

To form the coating, put the seasoned panko, roasted golden brown in a little oil, into a deep plate. Turn the roll carefully in the plate. You can turn the roll around completely, for a full crumb covering, or only place it in the plate on one side, depending on the look you want to create.

The sesame seeds are done in the same way as the panko. Whether you decide to use finely chopped herbs, dry flower petals, roasted onions or crushed wasabi flavoured Zenbu Crispy Nori, feel free to use anything that sticks to the rice. Let your creativity run wild!

Wet the knife with water and cut the sushi roll exactly in half. Then clean the knife with a damp cloth and wet it again. Cut the two halves of the sushi roll into four pieces as shown in the pictures below. After each cut, clean the knife and wet it with water.

Now, let's try the last sushi creation. Nigiri.

The queen of all sushi is our final discipline. Afther this, you’ll be a sushi master.