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Cone-shaped sushi, brimming full with sushi rice and various fish, vegetables and condiments, the choice of which depends on the one assembling it — that, in short, is temaki, a type of sushi that is the easiest to prepare out of the entire group, which is why it is often suggested as the go-to recipe for sushi beginners. Most commonly, the ingredients used for the filling, besides vinegared rice, include salmon, yellowtail, tuna, mushrooms, scallion, wasabi, sea urchin or uni, cooked saltwater eel called unagi, salmon roe, sesame seeds, crab sticks, wasabi, cream cheese, and many more. More Westernized versions will also include ingredients like avocado, cream cheese, shrimp, crab, and condiments like mayo. Once assembled, temaki should be eaten right away, in two to three bites only, because the seaweed tends to turn soggy very quickly.
PREP 10min
COOK 1h
READY IN 1h 10min
5.0
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This recipe is adapted from the website justonecookbook.com. The recipe for sushi rice makes for 6 cups, so adjust the amounts accordingly.
SUSHI RICE
450g Japanese short grain rice
2 inches kombu (dried kelp)
water
⅓ cup rice vinegar
3 tbsp sugar
1 ½ tsp salt (kosher or sea salt; use half if using table salt)
TEMAKI
½ cup sushi rice
1 sheet nori (seaweed)
½ cup fillings
FILLINGS
Sashimi grade fish of your choice (salmon, tuna, salmon roe, spicy tuna, etc)
Persian/Japanese cucumbers
shiso leaves (ooba) (perilla)
kaiware radish sprouts
takuan (pickled daikon radish)
avocado
carrot
white sesame seeds (roasted/toasted)
SUSHI RICE
Wash the rice a couple of times in water to remove as much starch as possible, then soak it in clean water for half an hour and drain.
Clean the kombu with a damp cloth, but keep in mind not to wipe the white powdery substance that's on the surface.
For the sushi vinegar, combine all the ingredients and bring to a boil, so the sugar and salt dissolve.
Once the rice is cooked, place it in a damp pan, ideally, a wooden one, then pour over with sushi vinegar, and mix to combine, so the rice cools off.
Keep covered with a damp cloth until ready to use.
TEMAKI
Slice the fish into sticks.
Cut the nori sheets in half.
Place a piece of nori sheet in the palm of your hand shiny side up, then coat one-third of its surface with sushi rice.
Place the filling diagonally over the rice, then roll into a cone and seal with a grain or two of rice.
Do the same with the remaining ingredients.
Serve with condiments such as pickled ginger, wasabi, and soy sauce.
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