The inside-out roll technique that makes California rolls
By Clare FarnellUpdated 14 May 20269 min read
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Uramaki is maki sushi turned inside out. The rice goes on the outside and the nori seaweed wraps around the filling on the inside. California rolls, dragon rolls, and rainbow rolls all use this technique.
The rolling method is almost identical to standard maki. The difference is one extra step: you flip the nori after spreading rice so the rice faces the mat and the fillings go on the exposed nori side. That flip is the only new skill. Everything else you already know.
I avoided uramaki for my first six months because it looked complicated. It is not. Once I tried it, the technique clicked on my second roll. The plastic wrap does most of the work by preventing the rice from sticking to the bamboo mat.
What do you need for uramaki?
Everything you use for maki plus plastic wrap. The plastic wrap prevents sticky rice from bonding to the bamboo mat during rolling.
| Item | Purpose |
|---|---|
| Bamboo mat wrapped in plastic wrap | Shapes the roll without rice sticking |
| Sushi rice at body temperature | Seasoned with 4:2:1 ratio |
| Nori sheets | Cut in half for standard uramaki |
| Fillings (fish, avocado, cucumber) | Pre-cut into strips, see ingredients guide |
| Sesame seeds or tobiko | Outer coating for the rice surface |
| Sharp knife | For cutting the finished roll |
| Bowl of water | For wetting hands |
Wrap the mat tightly in plastic wrap before you start. The film should cover both sides with no gaps. Some makers use two layers for extra protection. The preparation takes 30 seconds and saves minutes of cleanup.
How do you set up the nori for inside-out rolls?
Cut a full nori sheet in half. Place one half on the wrapped mat, rough side up. Spread rice across the entire surface with no gap at the edges.
Unlike standard maki where you leave a 2 cm seal strip, uramaki rice covers the full nori sheet. The seal happens differently because the nori is on the inside.
Wet your hands and spread roughly 120 grams of rice evenly across the nori. Press lightly to create an even layer 3 to 4 mm thick.
How do you flip and coat the rice?
Pick up the rice-covered nori and flip it over so the rice faces down on the mat. The bare nori side now faces up. This is where you place the fillings.
Sprinkle sesame seeds across the rice layer before flipping for an even coat. Alternatively, sprinkle seeds after flipping by lifting one edge and scattering underneath. I find the pre-flip method produces more even coverage.
For tobiko (flying fish roe) coating, spread it on the rice before flipping. The small eggs stick to the rice naturally.
How do you fill and roll uramaki?
Place fillings in a line across the center of the exposed nori, just as you would with standard maki. Then roll using the same 45-degree tuck technique.
Lay 2 to 3 fillings across the nori. For a California roll: imitation crab, avocado, and cucumber. For a spicy tuna roll: tuna with sriracha mayo and cucumber. Do not overfill. The same rule applies here as with maki.
Lift the near edge of the mat and tuck the roll forward, pressing the rice around the fillings. The plastic wrap prevents sticking. Continue rolling with quarter turns until the roll is complete. Press gently to shape into a firm cylinder.
The technique is identical to the maki rolling method with one difference: you assemble the ingredients in reverse order. Rice first, flip, then fill and roll.
How do you cut and serve uramaki?
Wet the knife blade. Cut the roll in half, then each half into 3 to 4 pieces. The sesame or tobiko coating should remain intact on each piece.
Wipe the blade between cuts. Rice on the outside means more buildup on the knife than standard maki. A clean wet blade between every slice keeps the cuts precise.
Arrange pieces cut-side up on a plate. The colorful cross-section with visible layers of fish, avocado, and cucumber inside the nori wrap is the visual appeal of uramaki. Serve with soy sauce, wasabi, and pickled ginger.
For beginners who have mastered basic maki, uramaki is the natural next step. The technique builds directly on skills you already have.
What is the difference between maki and uramaki?
Maki has nori on the outside with rice and fillings inside. Uramaki has rice on the outside with nori wrapping the fillings inside. The rolling technique is the same. The only difference is flipping the nori after spreading rice.
Do I need plastic wrap for uramaki?
Yes. Without plastic wrap on the bamboo mat, the rice sticks to the bamboo and the roll falls apart. Wrap the mat tightly in plastic film before starting. Some makers use two layers for extra protection.
What is a California roll made of?
Imitation crab, avocado, and cucumber rolled inside nori with sushi rice on the outside, coated in sesame seeds. It is the most popular uramaki style and the easiest inside-out roll for beginners.
How much rice do I use for uramaki?
Roughly 120 grams per half sheet of nori. Cover the entire surface with no gap at the edges. The rice layer should be 3 to 4 mm thick and even across the whole sheet.
Why does my uramaki fall apart?
Either the plastic wrap was not tight enough, the rice was too cold, or you did not press firmly during rolling. Ensure the mat is fully wrapped, the rice is at body temperature, and you apply even pressure during the tuck.
Clare Farnell has been making sushi at home since 2021 and writes about Japanese home cooking, sushi tools, and kitchen equipment at sushi-planet.com.
Last updated: 14 May 2026.