[RECIPE] Temaki Sushi
Temaki Sushi (hand roll Sushi) offers a delightful fusion of flavors and textures, making it an ideal choice for both festive gatherings and effortless weeknight dinners. With a simple yet satisfying assembly process, you can customize each roll to suit your palate.
Served in Hakusan Layered Stripes, Medium and SS, Hakusan Commo, Large
Used Tamagoyaki frying pan
Recipe:
Serving: 3-4
Time: 40 minutes
Ingredients:
- 2 cups Rice
- 400 ml Water
- 4 tbsp Sushi Vinegar
- Nori Seaweed
[Fillings]
- 3 pcs Egg
- Salt
- 1 tsp Mirin
- Shiso leaves
- Cucumber
- Kanikama imitation crab
- Your preferred Sashimi fish (salmon, tuna, yellowtail, and more)
- Ikura
- Soy suace
- Wasabi
Instructions:
- Cook the rice by rinsing the rice and adding water. Cook it in a rice cooker or pot.
- Once the rice is cooked, add in the Sushi vinegar and mix gently.
- Cook Tamagoyaki by whisking eggs with a pinch of salt and Mirin. Cook in a heated pan, rolling it into an egg omelette. Set aside to cool and cut it.
- Prepare other ingredients – cut cucumber into slender sticks, shred the imitation crab, and thinly slice the Sashimi fish.
- Assemble the Temaki Sushi rolls
- Place a sheet of Nori seaweed on a flat surface.
- Spoon a generous portion of Sushi rice onto the left half of the seaweed.
- Arrange you desired filling diagonally across the rice from the top left corner to the middle of the rice mound.
- Carefully roll the Nori sheet from the bottom left corner upwards, enclosing the fillings to form a cone-shaped roll.
> Purchase rice from the rice factory here
RECIPE by Azusa