Uramaki and gunkan maki

Uramaki and gunkan maki

There are a number of different types of maki, such as uramaki, gunkanmaki, temaki and futomaki. Here is a recipe for uramaki and gunkanmaki that is sure to impress.

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  • Cook the rice according to the packet instructions, or follow the method described here.

  • Add the sugar and salt to the rice vinegar, and stir until dissolved. Pour the vinegar over the rice when it has cooled, and carefully fold in. Ensure that the rice does not become too wet - adjust the quantity of vinegar gradually.


  • Uramaki is maki that has rice on the outside of the nori sheet.

  • Cover a bamboo mat with cling film. Divide the nori sheet in two and place one half on the bamboo mat with the rough side up.

  • Spread the rice evenly over the nori sheet using your fingers. Turn the nori sheet over so that the rice is against the cling film.

  • Make the chilli mayonnaise by stirring together the mayonnaise and chilli sauce.

  • Place the eel and avocado along the middle of the nori sheet. Add a little chilli mayonnaise. You can also use other types of seafood.

  • Lift the side of the mat closest to you and hold the filling in place with your fingers. Roll so that the two edges of the rice and the nori sheet meet. Press lightly along the bamboo mat so that the roll will hold.

  • Sprinkle a few sesame seeds on the outside of the roll.

  • Use a knife dipped in vinegar water to slice the roll into two equal pieces. Place the two halves parallel to each other and slice into 8 equal pieces.


  • Chop the Norwegian Scallops into pieces and mix with a little Norwegian Cappelin Roe and thin slices of spring onion.

  • Fold in a little chilli mayonnaise.

  • Dampen your hands so that the rice does not stick. Create a nigiri rice ball. The rice ball should not be higher than 2 cm.

  • Place a strip of nori around the rice ball, and fasten the ends by pressing a grain of rice on one of the ends, and overlapping with the other end. The nori strips must be a little higher than the rice ball in order to create a cavity.

  • Fill the cavity above the rice ball with the Norwegian Scallops mixture.

  • Serve the uramaki and gunkanmaki with soy sauce, wasabi and ginger.

If you would like to learn more about sushi, you will find useful information here.