Uramaki – California roll with sesame seeds

Instructions

• 1
  Thoroughly scrape the salmon skin, then fry both sides in a dry pan until crispy. Dry on paper towels and cut into thin strips.
• 2
  Cut the nori seaweed sheet in half and place it shiny side down on a bamboo rolling mat wrapped in cling film.
• 3
  With wet fingers, spread about 110 g of cooked sushi rice evenly over it, then sprinkle with both types of sesame seeds.
• 4
  Flip the prepared seaweed on the mat so that the rice side faces down.
• 5
  Spread a little mayonnaise and Sriracha sauce on the third of the seaweed closest to you.
• 6
  Place the thinly sliced cucumber and lettuce leaf on top.
• 7
  Add the pre-prepared crispy salmon skin.
• 8
  Using the bamboo rolling mat, start rolling the sushi tightly.
• 9
  Shape the roll and gently tighten it with the mat to keep it stable.
• 10
  Cut the uramaki roll into 6 equal pieces. First, cut the roll in half, then place the two halves next to each other and cut each into two more pieces with a wet, sharp knife.