This inside-out smoked salmon uramaki sushi recipe with black lumpfish caviar makes an impressive starter. Finished with a touch of indulgence, it is sure to inspire your guests.
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A touch of indulgence
During the lockdown, our home kitchens have become our restaurants. Many of us have learned new cooking skills, broadening our culinary horizons with ingredients easily obtainable off the internet.
Have you tried making your own sushi yet? Why not give it a bash—go on, try something new, and add a touch of indulgence by garnishing with black lumpfish caviar to take your homemade sushi to the next level.
What you’ll need…
- 250 grams sushi rice
- 330 ml cold water
- 3 tbsp Japanese rice vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- 3 nori seaweed sheets
- 240 grams smoked salmon slices
- sesame seeds
- fresh chives or dill
- 50 grams Black Lumpfish Caviar
How to make smoked salmon uramaki sushi
- Cook rice according to packet instructions. Stir in seasoning and leave to cool to room temperature.
- Place a sheet of nori seaweed on a piece of clingfilm over a bamboo mat. Arrange 1/3 of the rice over the top, using wet fingers to spread evenly. leave a 1 cm gap at the top. Sprinkle the rice with sesame seeds.
- Turn the nori seaweed and rice over.
- Using the bamboo mat, roll the seaweed and rice into a sushi roll.
- Cover in smoked salmon, wrap and chill until needed.
- Using a sharp knife, cut each sushi roll into 8 pieces. Garnish with dill and black lumpfish caviar.
What is black lumpfish caviar?
Caviar has a reputation for being expensive and oftentimes unaffordable. Black lumpfish caviar, however, is affordable caviar perfect for those wanting to add a touch of elegance to their home cooking.
Elsinore black lumpfish caviar is sustainably sourced from the lumpfish, a native species to the North Atlantic.
What does lumpfish caviar taste like?
Salty—The tiny, salty eggs have a delicious crunch, making them perfect for topping canapes, sushi, or tartlets.
What is uramaki sushi?
Uramaki literally translates as ‘inside out’, and it is one of the five types of sushi in Japanese cuisine.
In this sushi, the ‘filling’ is on the outside, while the nori seaweed is beautifully swirled in the centre of the rice.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Smoked Salmon Uramaki Sushi with Black Lumpfish Caviar
Ingredients
- 250 grams sushi rice
- 330 ml cold water
- 3 tbsp Japanese rice vinegar
- 2 tbsp caster sugar
- 1 tsp Shetland sea salt
- 3 sushi nori seaweed sheets
- 240 grams smoked salmon
- toasted sesame seeds
- 50 grams black lumpfish caviar
- fresh dill or chives
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Equipment
Instructions
- Place 250 grams sushi rice into a bowl and rinse with cold water until the water runs clear.
- Cover the rice with 330 ml cold water and leave to soak for 15-30 minutes.
- Drain the rice and add to a small saucepan along with the water.
- Bring the rice to the boil, reduce the heat and simmer gently with the lid off for 10 minutes.
- Turn the heat off, pop the lid on the saucepan and leave the rice to steam in the pan for a futher 10 minutes.
- Meanwhile, place 3 tbsp Japanese rice vinegar, 2 tbsp caster sugar and 1 tsp Shetland sea salt into a small jar and shake until dissolved.
- When the rice has finished cooking, transfer it to a bowl and gently fold in the vinegar seasoning.
- Cover the bowl with a damp tea towel and leave the rice to cool to room temperature, about half an hour.
- Place a small square of clingfilm onto your bamboo sushi rolling mat. Arrange one of 3 sushi nori seaweed sheets in the centre.
- Spoon 1/3 of the cooled rice onto the nori seaweed and, using wet fingertips, spread the rice to the edges of the seaweed. Leave a 1 cm gap at the top.
- Sprinkle the rice with toasted sesame seeds.
- Turn the seaweed and rice over, so that the sesame seeds are face down on the clingfilm.
- Using your bamboo mat, roll up the seaweed and rice to form a sushi roll.
- Cover the outside of the sushi roll with slices of 240 grams smoked salmon.
- Wrap in clingfilm, and repeat with the remaining seaweed and rice.
- Chill the sushi rolls until needed. This can be made a day in advance.
- Using a sharp knife, cut each sushi roll into 8 pieces.
- Garnish with a small spoonful of 50 grams black lumpfish caviar and a sprig of fresh dill.
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OMG I gotta try these! x
What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!
This is such a gorgeous appetizer!! So amazing!
This looks wonderful! I’m a big fan of sushi and I love the ingredients you use in this recipe. I will definitely try this.
This is absolutely stunning, your photos are gorgeous!! I have to admit I’m not the biggest caviar fan, but your post has convinced me to give it a go, it looks so refreshing.
What a beautiful, elegant recipe! Love the inside out roll and the caviar sounds like the perfect topping here. We love to make simple sushi rolls at our house and can’t wait to try this one!
Nope, I haven’t tried making my own sushi yet but I am excited to try. I love smoked salmon so you have me there. Can’t wait to give these a go, they look so tasty!!