Inside-out sushi rolls looks complicated, but it’s really just a matter of flipping when you’re halfway through the process. This recipe calls for a simple vegetarian filling, but feel free to experiment with whatever ingredients you prefer. Make a batch of Sushi Rice before you begin.
- Yield: 32 pieces
- Difficulty: Medium
- total: 25 minutes
- active: 25 minutes
- 1 tablespoon seasoned rice vinegar, or lemon juice
- 1 avocado, pitted, peeled, and thinly sliced
- 4 sheets nori, cut in half crosswise
- 3 cups cooked and cooled Sushi Rice (recipe link in intro)
- 1/4 cup toasted black and white sesame seeds
- 1 English cucumber, cut into 3 –inch long matchsticks
- 1/2 cup grated carrot
- pickled ginger
- soy sauce
- Sprinkle the vinegar over the avocado to prevent browning.
- Place a bamboo mat on a flat work surface with the slats running horizontally. Lay a piece of plastic wrap over the bamboo mat. Lay 1 halved sheet of nori, shiny side down, on the plastic-covered mat.
- Wet your fingers with water and spread approximately 3/4 cup of the rice evenly onto the nori, leaving the furthest 1/2-inch edge of nori uncovered. Press and spread the rice down firmly and gently, wetting your hands again if needed to prevent sticking. Sprinkle the rice with 1/2 tablespoon sesame seeds.
- Lay a second piece of plastic wrap over the rice. Slide the bamboo mat from under the bottom plastic wrap and lay it on top of the upper piece of plastic wrap. Carefully flip the two over so that the rice side is down, with the mat underneath.
- Remove the plastic wrap from the top. Line up a few sticks of the cucumber and avocado to run down the center of the nori sheet with a bit of both sticking out past the edge of the rice on the sides. Sprinkle the top of the avocado and cucumber with an even row of carrots.
- Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to help shape the cylinder. When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so it’s sealed. The nori should stick to itself when the roll is complete.
- Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work to make the rest. Repeat until all of the rice has been used. Cut each roll in half, then in half again, and then in half again, so each roll results in 8 pieces. Serve with pickled ginger, wasabi, and soy sauce.