Temaki Sushi (Hand-Wrapped Sushi Rolls)
Ingredients:
Sushi vinegar: 8 tablespoons rice vinegar 4 tablespoons sugar 1/2 teaspoon salt Rice: 3 cups rice 3 1/4 cups water 20 nori sheets, cut in half Fillings of Choice: Salmon or tuna, cut into strips 3 inches long and 1/2 inch wide Jumbo shrimp, cooked, shelled, veined and tails removed Sea urchin or salmon roe Cooked or smoked fish, cut into strips 3 inches long and 1/2 inch wide Cucumbers cut into 3-inch lengths, then finely sliced lengthwise Avocado slices Sliced lettuce leaves Blanched vegetables such as asparagus, snow peas, julienne carrot, scallions, chives (finely sliced), baby spinach leaves Jumbo lump crabmeat Cream cheese White or black sesame seeds Blanched chicken Seared beef tenderloin (room temperature) Sides: Pickled ginger slices Soy sauce Wasabi paste Siracha |  |
Directions:
Rinse rice 3-4 times to remove any excess surface starch that could make the rice too sticky. Allow to drain for about 15 minutes. Meanwhile, mix the rice vinegar, sugar, and salt to make the sushi vinegar, stirring well until the sugar dissolves.
Next, measure the rice and add it to a rice cooker, which is highly recommended as it produces the perfect rice every time. Then, add water using the same measuring cup as the rice to ensure equal measurements. Switch to cook; when done, keep warm and let stand with lid on to complete cooking process (approx. 10 minutes).
Spread rice out in a large, flat- bottomed nonmetallic bowl or tub. Use a rice paddle or wooden spoon to slice through the rice at a 45 degree angle to break up any lumps. Slowly pour vinegar over rice to spread evenly. You may not need all the vinegar.
Fan the rice so it cools to body temperature (98.6). Turn rice occasionally every 5 to 8 minutes. Cooling gives good flavor, texture and gloss. If it gets too cold, it will harden. Do not refrigerate. Keep covered with a warm damp cloth while making sushi.
To assemble, pick up a piece of nori and hold it flat in your left hand, rough side up. Take a spoonful of rice and place an oblong ball of rice on left side of nori. Flatten out the rice and make a groove for other ingredients. With a small spoon, wipe a little wasabi along rice. Add fillings of choice. Fold near corner of nori sheet over filling to make a pointed end. Use fingers to roll nori into a cone shape. Grasp nori to seal roll.
Rinse rice 3-4 times to remove any excess surface starch that could make the rice too sticky. Allow to drain for about 15 minutes. Meanwhile, mix the rice vinegar, sugar, and salt to make the sushi vinegar, stirring well until the sugar dissolves.
Next, measure the rice and add it to a rice cooker, which is highly recommended as it produces the perfect rice every time. Then, add water using the same measuring cup as the rice to ensure equal measurements. Switch to cook; when done, keep warm and let stand with lid on to complete cooking process (approx. 10 minutes).
Spread rice out in a large, flat- bottomed nonmetallic bowl or tub. Use a rice paddle or wooden spoon to slice through the rice at a 45 degree angle to break up any lumps. Slowly pour vinegar over rice to spread evenly. You may not need all the vinegar.
Fan the rice so it cools to body temperature (98.6). Turn rice occasionally every 5 to 8 minutes. Cooling gives good flavor, texture and gloss. If it gets too cold, it will harden. Do not refrigerate. Keep covered with a warm damp cloth while making sushi.
To assemble, pick up a piece of nori and hold it flat in your left hand, rough side up. Take a spoonful of rice and place an oblong ball of rice on left side of nori. Flatten out the rice and make a groove for other ingredients. With a small spoon, wipe a little wasabi along rice. Add fillings of choice. Fold near corner of nori sheet over filling to make a pointed end. Use fingers to roll nori into a cone shape. Grasp nori to seal roll.
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