Bonito Flake Uramaki
Dancing bonito flakes add smoky depth. Make the rice ahead and assembly goes quickly.
- Prep
- 50 min
- Cook
- 20 min
- Total
- 1 hr 10 min
- Serves
- 2
- Level
- Medium
Photo: Rasul Yarichev / Pexels
Bonito Flake Uramaki uses the inside-out method, so the rice sits on the outside and the nori hides within. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. Kanikama is inexpensive and easy to find, but lump crab makes the filling noticeably sweeter if you want a treat. Set everything out before you start so assembly flows without stopping.
Method
Place 3 cups of rice in a large bowl, cover with cold water and stir with an open hand. Pour off the milky water, repeat until clear, then drain well.
Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.
Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.
Prepare the fillings: cut the cucumber into long thin batons and mix the shredded crab with a spoonful of mayonnaise.
Spread a thin layer of rice over a half sheet of nori, edge to edge. Scatter sesame seeds over the rice, turn the sheet rice side down onto the wrapped mat and line up the fillings on the nori.
Arrange crab and cucumber in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.
Cut into 8 even pieces using a long wet knife and a single back-and-forth stroke for each.
Finish with bonito flakes and serve right away.
Chef's note
Wrap your bamboo mat in plastic wrap so rice never sticks to it.
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