Uramaki

Take 150 gr of rice that you have previously prepared and place it on the nori seaweed covering about half of the sheet; do not press the rice firmly but do everything with a gentle touch.
Wet your hands lightly so that the rice doesn’t stick.
Take the bamboo matting, cover it with plastic wrap and place the nori seaweed with the rice on it.Keep in mind that the side with the rice goes toward the matting so that you’ll face the seaweed.
Now we are going to place the ingredients for the filling on the nori seaweed: take the avocado and cut it into strips, add the fresh salmon and a strip of mascarpone cheese next to it.
Now as always there is the Roll phase. Haven’t you learned it yet?
That’s okay, there’s always time, here are the basis to make perfect rolls!
After wrapping your sushi take the smoked salmon and cover the top of your Roll.
Now take plastic wrap and wrap your roll for a better result when you’ll cut it.
Ready to unsheath your sharp Ninja knife? Do not use too much downward pressure as you quickly slice your roll. Generally you’ll have 8/10 pieces discarding the ends. This roll is often served in 5 pieces.