Uramaki

Rice roll with a nori leaf inside that wraps the filling.
On the outside there are toasted black or white sesam seeds or flying fish eggs.

It can contain different fillings, usually tuna, crab meat, avocado, cucumber and carrots.
It is told that the chef Ichiro Mashitacreated the uramaki (inside-out) in a restaurant in Little Tokyo because Americans didn’t like the consistency of nori on their palates.

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