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Cucumber Uramaki Sushi / Tuna and Leek Uramaki Sushi (Inside-out Sushi Rolls)
Ingredients (Serves 4)
*2 cups / 400ml rice
*1/2 cup / 100ml vinegar
*2 tbsp sugar
*1 tsp salt
*sudachi Japanese citrus
*8 small cucumbers
*6 shiso leaves
*200g medium fatty tuna
*1/2 Japanese leek
*4 sheets roasted nori
*toasted sesame seeds (white and black)
*grated wasabi
*soy sauce
1. Make the sushi vinegar. Put the rice vinegar into a bowl, add the sugar, salt and sudachi Japanese citrus,and mix well until they are dissolved.
2. Cut off both ends of the cucumbers, and cut the shiso leaves in half.
3. Chop the tuna and then mince it roughly.
4. Finely chop the leek and mix it well with the tuna.
5. Cut the nori sheets in half.
6. Wash the rice, drain and cook it with slightly less water than 400ml for firmer texture. When it's done, pour the sushi vinegar over the hot rice and mix it in with a cutting and folding motion while fanning the rice.
7. Place a piece of parchment paper of about the same size as the nori sheet on a sushi mat, then place a nori sheet on it. Spread the sushi rice evenly on top of the nori, and then turn it over.
8. Make cucumber uramaki. Place a shiso leaves and 2 cucumbers a little off center of the nori and roll the mat. Place the roll seam side down, press lightly to seal and then, remove the sushi mat. Roll the sushi on black sesame seeds to coat. Repeat the process for the remaining rolls.
9. Make tuna and leek uramaki. Put the tuna and leek a little off center of the nori, and roll the mat. Place the roll seam side down, press lightly to seal and then, remove the sushi mat. Roll the sushi on white sesame seeds to coat. Repeat the process for the remaining rolls.
10. With a very sharp knife, cut each roll into bite-size pieces. Serve with wasabi and soy sauce.
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