Uramaki

I haven't made sushi in years, but have recently been craving it like crazy! Sushi is a great thing to make at home because it's easy, fun and customisable! For my sushis, I cut up some carrots, cucumber, mushroom, avocado and tofu into sticks. I fried the tofu sticks and also diced, boiled and mashed a sweet potato. The first time I tried sweet potato sushi I was fearful because, number one - I'm not sweet potato's biggest fan and number two - it just sounded like a gross combination. Not so! It is actually very yummy.

This time, I felt like being fancy so decided to try making Uramaki - the sushi with the rice on the outside. It wasn't nearly as hard as I thought it would be. I still need to improve my technique, but the Uramaki turned out looking okay. The most important part of making these is preparing the sushi mat so that the rice doesn't stick to the bamboo whilst you're rolling. That sushi rice is STI-CKY! Here's a great guide to preparing the mat.

One must also be careful spreading the rice properly onto the nori. I gathered that it was best if it went all the way to one edge and left a small gap at the other edge. Once that's done, you just flip the nori so the rice is on the bottom, fill the top up with veggies, and roll!

After the Uramaki is rolled, it can then be rolled again in a mixture of white and black sesame seeds, for extra cool-lookingness. Serve, of course, with wasabi, pickled ginger and soy sauce.