Temaki Sushi – Ingredients
Sashimi grade fish of your choice (salmon, tuna, salmon roe, spicy tuna etc)
Wash and rinse for a few times until no more starch comes out from the water. Then let the rice soak for at least 30 minutes before cooking. This allows the rice grains to yield a better texture.
The basic seasonings needed for sushi rice includes sushi vinegar, salt and sugar to achieve the balance of sweet, salty and sourish taste. If you can find kombu, we highly recommend adding it to cook with the rice for a more umami flavor.
Gather all the ingredients. If your raw fish comes as a block, slice the raw fish into long sticks. Cut nori in half.
Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori.
Place fillings vertically across middle of middle of the rice. Fold the bottom left corner of nori over and begin folding into cone shape. Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
Serve with pickled ginger, wasabi, and soy sauce as condiments.