If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The Umami Mami Roll is a Crafty Cookbook original sushi roll. It has a California Roll on the bottom (crab stick, avocado, and cucumber), topped with umami salmon or umami tuna and crispy onions. Umami means "savory" in Japanese, and the umami salmon and tuna mixes are similar to spicy salmon/tuna but with a focus on savory flavors. This roll is a fun way to amp up a California roll, and is a great option to help stretch your salmon or tuna across more rolls! Make this roll more indulgent by swapping the crab stick for a ½ batch of crab salad, or give it a little kick with ½ batch of spicy crab salad!
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Umami Salmon or Umami Tuna
- This is minced, flavored sushi fish just like spicy tuna, but focused on an umami (savory) flavor. Find the recipe here!
- It's made with sushi fish, toasted sesame oil, soy sauce, green onions, and a pinch of white sugar.
- You can substitute fish other than tuna or salmon and follow the rest of the recipe as written!
Imitation Crab Stick
- Make this roll more indulgent by swapping the crab stick for a ½ batch of crab salad, or give it a little kick with ½ batch of spicy crab salad!
- Imitation crab is a seafood product made from fish (typically cod) that is processed to resemble crab meat. Though it may not be the most appealing description, imitation crab sticks are essentially the seafood version of a hotdog.
- Imitation crab is more than just "fake crab" it's a distinct food with a rich history in both Japan and the western world. I encourage you to check out this video to learn more!
- You can find imitation crab at most major grocery stores in the US, but you will find a larger selection at an Asian grocery store. Sometimes labeled as krab, kanikama, surimi, or kamaboko.
- You can sub an equal weight of cooked real crab meat if desired. I'll be developing a recipe for crab salad made with real crab sometime soon.
- Crab stick may not be gluten free, please check the package carefully if you have a dietary restriction.
Avocado slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Cucumber Strips
- Check out my guide to slicing cucumber for sushi if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- The cucumber adds a nice crunch to the roll, so I don't recommend substituting or omitting it in recipes that don't contain other crunchy ingredients.
Crispy Onions
- Crispy onions (the kind you might put on a salad or use to top a green bean casserole) make a delicious addition to sushi! They add some savoriness and a great crunchy texture.
- You can find crispy fried onions in a typical American grocery store, or online! (link)
- Homemade fried shallots are a great substitution to try! Roughly chop fresh shallots and fry in oil until crispy, allow them to cool before using.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Umami Mami Roll
Specialty sushi roll - a California roll (imitation crab stick, cucumber, and avocado) topped with umami salmon (or umami tuna) and crispy onions.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
Outside Roll
- ½ batch umami salmon or sub umami tuna
- 2 tablespoon crispy onions
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (imitation crab stick, avocado, and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. 1 + ½ of a crab stick should cover the whole length. Optionally, use your hands to shred the crab stick if desired (some brands shred more easily than others). (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Spoon the umami salmon over the top of the roll as evenly as possible. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. Be gentle with this step so you don't squeeze out the umami salmon. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and top with crispy onions. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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