Uramaki (Inside-Out) Sushi Rolls

Serves 5

Rice

• 2 cups sushi rice 
• ½ cup seasoned rice vinegar
• 1 teaspoon white sugar, or to taste
• 1 teaspoon salt, or to taste

Fillings

• 5 sheets nori
• 1 VeganReady Filet
• 1 ripe avocado, sliced
• Cucumber, slice long and remove seeds

Toppings/Sides

• Wasabi & soy sauce or vegan mayonnaise
• Sesame seeds

Method

1. Cook the rice. Once cooked, transfer to a wide bowl and mix in the rice seasonings.
2. Fry the Nature’s Filets from frozen in oil until golden crispy.
3. Rolling the sushi:
   1. Lay out some cling wrap on a bamboo rolling mat or other surface that you can roll up.
   2. Cut the seaweed in half and place it on the cling wrap, close to the edge.
   3. Spread the rice over the seaweed, scatter with sesame seeds and then turn it upside down.
   4. Top the seaweed with your toppings in rows.
   5. Lift the edge of the cling wrap and roll the sushi over until the one side touches the other. Wet the edge of the seaweed to help it stick. Press down gently until the roll holds its shape.
   6. Finally slice the sushi roll into six pieces and serve with your choice of dipping sauce.