Uramaki Atum
atum e cream cheese. atenção: contém lactose.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Mity Sushi
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Uramaki, or inside-out rolls, were invented in the United States, likely in California, as a way to make sushi more appealing to Western palates. The seaweed (nori) being on the inside and the rice on the outside was a key adaptation. Tuna (atum) sushi, while originating in Japan, has become a popular ingredient in Westernized sushi variations. Cream cheese is also a decidedly Western addition, not traditionally found in Japanese sushi.
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This specific Uramaki is a testament to the globalization of sushi and its adaptation to local tastes. It represents a fusion of Japanese techniques with Western preferences for ingredients and flavor combinations.
Adaptation of Sushi
The inclusion of cream cheese is a prime example of how sushi has been adapted outside of Japan to cater to different culinary preferences. It moves away from traditional Japanese sushi ingredients.
Western Palate Influence
The use of tuna in sushi is popular globally, and the cream cheese addition reflects a Western affinity for creamy textures and flavors.
Casual Dining
Uramaki rolls like this are typically found in casual dining settings, sushi bars catering to Western tastes, and as takeaway options.
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This Uramaki offers a combination of rich, fatty tuna, creamy, tangy cream cheese, and the subtle sweetness of sushi rice, all wrapped in a nori seaweed sheet.
The flavor profile is a blend of the ocean's umami from the tuna, the smooth, tangy richness of the cream cheese (containing lactose), and the slightly sweet and vinegary notes from the sushi rice. Depending on additions such as avocado or sesame seeds, further layers of flavor and texture can be introduced. Soy sauce and wasabi are often used as condiments to enhance the overall taste.
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Rice Preparation
Use sushi rice seasoned with rice vinegar, sugar, and salt. The rice should be sticky but not mushy. Allow it to cool to room temperature before using.
Rolling Technique
Use a bamboo sushi rolling mat (makisu) covered in plastic wrap to prevent the rice from sticking. Spread the rice evenly over the nori, flip it over, and add the tuna and cream cheese before rolling tightly.
Ingredient Quality
Use high-quality, sushi-grade tuna for the best flavor and safety. Fresh, full-fat cream cheese is also recommended for the best taste and texture.
Cream Cheese Alternatives (Lactose Free)
For those with lactose intolerance, consider using lactose-free cream cheese alternatives or substituting with avocado for a similar creamy texture.
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