What’s In That? Salmon-And-Apple Uramaki
Ukiyo sushi chef Allison Gibbs combines sweet, spicy, and salty in this unconventional roll.
Ukiyo sushi chef Allison Gibbs combines sweet, spicy, and salty in this unconventional roll. Photo by Tony Valainis
Uramaki is a style of sushi that literally means “inside out.” With the rice on the outside, the roll must be prepared gently. Ora King Salmon, farm-raised in New
Zealand, fills the core. Fiji apples from Tuttle Orchards are batonnet-cut into tiny sticks. Flying fish roe (tobiko) coated with wasabi adds a pop of flavor. Pickled ginger cleanses the palate. The roll is plated with classic green wasabi as well as fresh horseradish for a one-two sinus punch.
