Smoked Salmon Uramaki with Black Lumpfish Caviar

This inside out smoked salmon uramaki sushi recipe with black lumpfish caviar makes for an impressive starter. Finished with a touch of indulgence with Elsinore Caviar, it is sure to inspire your guests. This post has been sponsored by Elsinore. All thoughts and opinions are my own.

A touch of indulgence with Elsinore Caviar

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 adding a garnish of black lumpfish caviar to take your homemade sushi to the next level.

Elsinore black lumpfish caviar

Elsinore Foods Ltd. is a Scandinavian company importing premium seafood specialities, soups and meals inspired by their Nordic heritage.

They are proud to subscribe to sustainable fishing policies, you can be assured that when you buy their caviar they are doing their bit to ensure nature’s balance is carefully maintained. 

You can find Elsinore black lumpfish caviar in the chilled fish aisle in your local Waitrose and online from Ocado. 

What is black lumpfish caviar?

Caviar has a reputation for being expensive and often times 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 to them, making it perfect to top your canapes, sushi or tartlets. 

Ingredients you’ll need for this smoked salmon uramaki

• 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 Elsinore Black Lumpfish Caviar 

Equipment needed for this simple recipe

• small saucepan
• wooden or ceramic bowl
• wooden spoon
• bamboo sushi rolling mat
• clingfilm 
• sharp knife
• teaspoon

Step-by-step instructions

1. Cook rice according to packet instructions. Stir in seasoning and leave to cool to room temperature.
2. 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.
3. Turn the nori seaweed and rice over.
4. Using the bamboo mat, roll the seaweed and rice into a sushi roll.
5. Cover in smoked salmon, wrap and chill until needed.
6. Using a sharp knife, cut each sushi roll into 8 pieces. Garnish with dill and black lumpfish caviar.

What is uramaki?

Uramaki literally translates as ‘inside out’, and it is one of the five sushi types 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. 

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Smoked Salmon Uramaki with Black Lumpfish Caviar

A simple, yet elegant, inside-out sushi made with seasoned rice, nori seaweed, smoked salmon and garnished with black lumpfish caviar.

5 from 7 votes

Print Pin Rate

Course: Appetizer

Cuisine: Japanese

Prep Time: 10 minutes

Cook Time: 20 minutes

Soaking, cooling & chilling: 2 hours

Servings: 24 pieces

Calories: 58kcal

Author: Elizabeth

Ingredients

Metric - US Cup Measures

• 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
• sesame seeds
• 50 grams black lumpfish caviar
• fresh dill or chives

Instructions 

• Place sushi rice into a bowl and rinse until the water runs clear.
• Cover the rice with 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 the vinegar, caster sugar and 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 mat. Arrange a sheet of nori seaweed 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 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 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 sprig of dill and a small spoonful of black lumpfish caviar.

Video

Nutrition

Calories: 58kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 179mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

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This is a sponsored recipe post in collaboration with Elsinore, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen, go on adventures and share recipe stories.