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Sea Smoke Uramaki

My favourite home-made uramaki: fried shrimp and avocado wrapped beneath flame-seared salmon, finished with teriyaki glaze and ikura. Fat, smoke, sweetness, salinity, and texture layered just deliciously.

Sea Smoke Uramaki

Before Starting

This recipe focuses on the assembly and finishing of the roll itself. Preparations such as sushi rice, sauces, tempura, and other mise en place elements are covered separately to avoid unnecessary repetition.
Make sure to consult the dedicated preparation guides linked below.

To have a clear comprehension of this recipe, I also recommend to read the post linked below, before starting.

My Sushi Mindset
In my vision, sushi isn’t “cooked”—it’s engineered. To succeed at home, you must shift from a cook’s mindset to an assembly lead. Timing is everything but the secret is in the preliminary flow. Once rice is ready and the mise en place is set, your rolls are already half-finished.
The Food DiaryLuca Mennoia

Additional Ingredients

  • 1 Nori sheet
  • 60g Salmon fillet
  • Ikura (Salmon Roe, 5g)
  • ½ Avocado
🖋️
Ikura is a pretty hard and expensive ingredient to find.
Having it is considered optional for this recipe.
Its contribution as an ingredient will donate an extra flavour boost to each single bite and a fine look.

Preparation

Uramaki — Rolling 1 Roll

  1. Cut one Nori sheet in half and distribute approximately 80 g of sushi rice over the rough side, keeping the hands constantly wet to prevent sticking.
  2. Flip the assembly so the rice faces downward onto the bamboo mat while the smooth side of the Nori faces upward.
  3. Arrange three longitudinal slices of avocado and two fried shrimp horizontally at the center, orienting the shrimp tails toward the outer ends of the roll. Squeeze a line of cheese-mayo sauce next to the shrimps and close the roll using the bamboo mat.
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The ease of closing a roll successfully depends primarily on the quantity of filling used. Overfilling is one of the most common mistakes and should be avoided.

Topping and Finishing — 1 Roll

  1. Slice the salmon thinly and arrange the slices over the roll, fully covering its upper surface. Wrap the roll with plastic film and compact it gently using the bamboo mat so the salmon adheres evenly to the rice.
  2. Keeping the film in place, cut the roll in half, then into quarters, and finally into eighths. Compact once more with the mat before removing the plastic film.
  3. Sear the central section of the salmon slices using a blowtorch until a browned surface crust forms on the central top line.
  4. Glaze the roll with diagonally zig-zagged lines of Teriyaki sauce.
  5. Squeeze a small bell of cheese-mayo sauce in the middle of each of the 8 pieces then top with 2 or 3 Ikura eggs per piece.
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Once the roll is sliced and compacted again, move it to its final plate and continue topping after having moved it.
Once completed it's best not to move the whole roll again before picking each bite with your fingers or chopsticks.
CC BY-NC-ND License Badge

This original recipe, including its descriptive text and original kitchen photography, is licensed under CC BY-NC-ND 4.0 International . You are welcome to share or adapt this recipe for personal use with proper attribution, but commercial redistribution of this text or my images is strictly prohibited.