Rice on the outside, seaweed within — and at Aikawa, often no seaweed at all. Our chef’s creations are uramaki wrapped in soy paper, tofu leaf or rice paper, in Dollard-des-Ormeaux.
Uramaki means “inside-out roll”. In a traditional maki the nori is on the outside and the rice within. In an uramaki the order is reversed: the rice wraps the outside, and the seaweed — or another wrapper entirely — sits inside against the filling.
That single change opens the roll up. With rice on the surface, the chef can coat it in tobiko, sesame or tempura flakes, or lay slices of fish across the top. Almost every roll people think of as a “specialty roll” — California, Rainbow, Dragon — is technically an uramaki.
Aikawa is at Galeries des Sources in Dollard-des-Ormeaux, in the middle of the West Island. If you have been searching for uramaki near you, we are a short drive from most of the island’s west end.
Not sure where to start? The Table d’Hôte Sushi Dégustation ($45) brings three of them — Bésame Mucho, Queen of the Sea and Venus — with a starter and dessert.
Because it is a technique, not a dish. Our chef’s creations are all inside-out rolls, listed under their own names. Ask for any of the rolls above and you are ordering uramaki.
A thin sheet pressed from soy beans, used in place of nori. It is milder, slightly sweet and pale in colour — a good choice if you find seaweed too strong. We also use tofu leaf, rice paper and banana leaf.
Yes. Queen of the Sea, Twister, Jumbo Ébi and Zen Soul are all marked AC on our menu, meaning fully cooked.
Yes, the full menu is available for take-out and delivery. Chef’s creations travel well because the rice holds the roll together.
Eighteen chef’s creations, each one built around what you can only do when the rice is on the outside.