Inside / out-ura maki

Ingredients for Inside / out-ura maki

Instructions for Inside / out-ura maki

To prepare the Inside / out-ura maki recipe, please follow these instructions:

Cut or cut the tang in the middle along the strips.
Put the tongue on a mat with the matte side facing up.
Now spread the rice so that it reaches the edge at the top and about one centimeter beyond the tang, at the bottom.
Sprinkle with sesame or fish eggs on the rice in a smooth layer.
Grasp the two top corners (with your index finger and thumb) and turn the rice and the rope around and place it so that there are only 4 bamboo rods free at the bottom of the mat.
Now fill the desired fill in such that it is one centimeter from the sides of the tongue.
Now you take your thumbs a little under the mat and the "roll" and lay the left fingers so you can control it. With your thumbs you lift up and roll it halfway and close the roll halfway. Then you pull the mat all over and Bum then you have an Inside / Out uramaki.

tips:
Remember, raw fish should be frozen for at least 24 hours before use as there may be Anisaki larvae in them.