Like futomaki, uramaki usually has two or more fillings. The difference is that, instead of being wrapped in a sheet of nori seaweed, uramaki is inverted: the rice is on the outside and the tightly-furled seaweed sheet is on the inside.
Uramaki was invented in America, where seaweed was viewed as a foreign ingredient that was best concealed inside the sushi roll, rather than paraded on the outside. A California roll is a classic example of uramaki, and is often rolled in sesame seeds or roe to decorate the plain rice exterior.
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