California Uramaki (Inverted Sushi Roll)

SUSHI RICE:

1. In a bowl, mix rice vinegar and sugar. Add in pinch of salt. Simmer until sugar is dissolved. Set aside.
2. Wash rice until water is clear.
3. In a pot, mix rice and water. 1:1 in ratio. Boil, then simmer. Cover the pot.
4. Wet the hangiri.
5. Transfer the rice very quickly to the hangiri, once cooked. Simultaneously and continuously fan the rice
6. Add in the sushi rice vinegar. Mix in folding manner. Taste if the sushi rice vinegar is enough. Adjust.
7. Cover the rice with wet paper towel.

Inverted Sushi Roll (California Uramaki):

1. Kani, cut  into lengthwise 1/2 inch in width.
2. Cucumber, skin on, remove the centre part, cut into lengthwise 1/2 inch in width.
3. Mango, cut into lengthwise 1/2 inch in width.
4. Nori, toast under a fire to be pliable. Cut in half.
5. Wet hands with sushi rice vinegar (200 ml rice vinegar plus 60g sugar )
6. In a bamboo mold, covered with plastic wrap, arrange the following in order from bottom. Nori. Add in rice, spread evenly. Flip. Add in wasabi in the middle line. Along side the wasabi, add in kani, mango, cucumber and mayonnaise. Roll the bamboo mold to shape in the sushi roll. Coat the sushi with tobiko.
7. Cut the uramaki wit knife soaked in sushi rice vinegar. Clean before cutting another. Cut the sushi into 1 inch rondel.
8. Garnish with calamansi, mayonnaise , wasabi paste and gari.