Sushi for everyone. Sushi Walker is Japan's largest sushi media.

Sushi Walker TOP

Sushi Features
Sushi Encyclopedia
Restaurant Guide
Sushi University
Sushi Certification
About Sushi Walker Contact Company Terms of Use Privacy Policy

Sushwalker

Sushwalker
Sushwalker

Sushi Roll (Uramaki / Inside-Out Roll)

Uramaki/Sushi Roll/Inside-Out Roll

Sushi Rolls

寿司検定 公式サイト
カリフォルニアロール

Nori Seaweed, Avocado, Tobiko, etc.

Since the California Roll, the original sushi roll, was born in America where many people were unfamiliar with raw seafood and nori seaweed, ingredients like avocado, imitation crab, and cucumber are commonly used. The standard construction places the nori on the inside rather than the outside.

Among maki sushi, rolls that are thicker than hosomaki and use multiple fillings are called futomaki (thick rolls). Within this category, rolls made with the nori on the inside and the rice on the outside are specifically called uramaki (inside-out rolls). They are typically made by placing rice and fillings on nori, then rolling with plastic wrap. The outside is often decorated with tobiko, sesame seeds, or other sushi toppings.

Overseas, uramaki are also called sushi rolls. They were originally created for foreigners who were put off by the black appearance of nori rolls or resistant to eating raw seafood, and are primarily served at sushi restaurants outside Japan.

In recent years, the reverse-import of the California Roll has sparked growing interest in sushi rolls in Japan as well. However, overseas sushi restaurants offer a seemingly endless variety of sushi rolls beyond the California Roll.

A Colorful Array of Sushi Rolls

One of the most iconic sushi rolls is the Rainbow Roll. It features a California Roll base topped with tuna, salmon, white fish, shrimp, avocado, and eel arranged to resemble a rainbow, known for its stunning visual presentation.

Other varieties include the Tempura Roll, made with tempura shrimp or grouper; the Dragon Roll, which tops a Tempura Roll or California Roll with eel and avocado; and the Salmon Skin Roll, made with seared salmon skin. The world of sushi rolls is filled with creative and inventive variations.
The The "Rainbow Roll" with toppings arranged to resemble a rainbow

The California Roll

The California Roll is a type of maki sushi born in Southern California in the 1960s, popular in the United States and Canada. It typically contains avocado, imitation crab, and cucumber, with the outside coated in tobiko or sesame seeds. Sometimes nori is omitted entirely.
It was developed for Americans who were not accustomed to raw seafood and nori seaweed. Many people who started with California Rolls gradually grew accustomed to vinegared rice, seafood, and nori, eventually developing a taste for traditional Japanese sushi toppings. The California Roll had a profound influence on the global sushi boom and the development of fusion sushi.

The California Roll is a type of maki sushi born in Southern California in the 1960s, popular in the United States and Canada. It typically contains avocado, imitation crab, and cucumber, with the outside coated in tobiko or sesame seeds. Sometimes nori is omitted entirely.
It was developed for Americans who were not accustomed to raw seafood and nori seaweed. Many people who started with California Rolls gradually grew accustomed to vinegared rice, seafood, and nori, eventually developing a taste for traditional Japanese sushi toppings. The California Roll had a profound influence on the global sushi boom and the development of fusion sushi.

Official Instagram Account

このカテゴリの他の図鑑

Load More
Close

その他のカテゴリ

ホタルイカ寿司

Hotaru Ika (Firefly Squid) Sushi

Firefly Squid (Hotaru-ika)

Firefly squid is a small squid that inhabits the w…

イカ·タコ
しゃこ寿司

Shako (Mantis Shrimp) Sushi

Mantis Shrimp (Shako)

Mantis shrimp (shako) inhabits muddy bay bottoms a…

エビ·シャコ
厚焼き玉子

Tamagoyaki (Japanese Omelette)

Gyoku/Tamagoyaki/Egg Sushi

There are three types of tamagoyaki served at sush…

その他

Sayori (Halfbeak) Sushi

Sayori/Japanese Halfbeak

Sayori inhabits the inner bays and coastal waters …

光り物
しらうお握り

Shirauo (Whitebait) Sushi

Shirauo/Icefish/Whitebait

Shirauo refers to fish of the family Salangidae, g…

白身·サーモン
ミル貝寿司

Mirugai (Geoduck Clam) SushiMirugai

Mirugai/Mirukui/Gaper Clam/Geoduck

Mirugai is a large bivalve about 15 cm in size tha…

貝
芽ねぎ寿司

Menegi (Sprout Onion) Sushi

Menegi/Young Green Onion Sprouts

Menegi are the young sprouts of green onions harve…

野菜寿司
数の子寿司

Kazunoko (Herring Roe) and Komochi Kombu (Herring Roe on Kelp) Sushi

Kazunoko/Komochi Kombu/Herring Roe/Herring Roe on Kelp

Both kazunoko and komochi kombu are processed prod…

魚卵
トロ寿司

Maguro (Tuna) Sushi III-高級編

鮪/マグロ/Tuna

マグロの中でも特に高級とされるのがクロマグロでその次がミナミマグロ（インドマグロ）。クロマグロは太平…

赤身

新着の特集

もっと読み込む
閉じる
寿司検定 公式サイト