Uramaki Chashu

The Origin: A Meeting of Two Worlds

This uramaki is born from the union between the technical delicacy of Edomae and the comforting heartiness of chashu. It is a tribute to patience: the patience the field requires to yield its finest sprout, and the patience the fire demands to surrender the meat.

The Architecture of Flavor

• The Canvas of Snow: It all begins with a base of Japonica rice, cultivated to achieve that pearly texture and the perfect balance between sweetness and acidity. We crown this canvas with a dusting of furikake, adding a subtle marine and saline crunch that awakens the palate.
• The Heart of Spring: Inside, seasonal asparagus is wrapped in a tempura as light as lace. It is the soul of the bite: a green, crunchy, and sweet explosion that breaks through the outer softness.
• The Sacred Mantle: Topping the roll rests our jewel: homemade Chashu. Selected pork belly, tenderly braised for hours in the Japanese style, until the fibers surrender and the fat turns into butter that melts upon contact with the diner’s palate.

Tasting this uramaki is a journey through a chronology of textures. First, the velvet of the smoked Chashu; then, the elasticity of the well-crafted rice; and finally, the botanical burst of the asparagus. It is a recipe that respects Shun (seasonality) while celebrating the art of Japanese braising.

"It is the crunch of the field wrapped in the warmth of a fire that never goes out."

Restaurante Japonés Edo Sushi

Fuengirola, málaga, Costa del Sol, 2026