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Temaki Sushi (Hand Roll) Recipe

Name: Temaki Sushi (Hand Roll)
Prep time: 10 min
Total time: 10 min
Yield: 20
Ingredients: 5 cups sushi rice (cooked and seasoned); 10 sheets nori (dried laver seaweed) ((we use half sheet for each roll)); sashimi-grade fish of your choice; Japanese or Persian cucumbers; shiso leaves (perilla/ooba); kaiware daikon radish sprouts; takuan (pickled daikon radish)

Just One Cookbook

Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!

Ingredients

5 cups sushi rice (cooked and seasoned)

10 sheets nori (dried laver seaweed) ((we use half sheet for each roll))

sashimi-grade fish of your choice

Japanese or Persian cucumbers

shiso leaves (perilla/ooba)

kaiware daikon radish sprouts

takuan (pickled daikon radish)

Method

If your sashimi-grade fish of your choice comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.

Right before you start eating, cut 10 sheets nori (dried laver seaweed) in half (restaurant-style) or quarters (home-style; makes 40 taco-style rolls) and keep it in the bag as it becomes stale easily.

Prepare 5 cups sushi rice (cooked and seasoned), Japanese or Persian cucumbers, shiso leaves (perilla/ooba), kaiware daikon radish sprouts, takuan (pickled daikon radish), and nori sheet (seaweed) at the table.

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. If you're using a ¼ sheet of nori, then put the rice and filling in the center and roll up the sides like taco.

Place the fillings (shiso leaf, cucumber, raw fish, and daikon radish sprouts) vertically across middle of the rice.

Fold the bottom left corner of nori over and begin rolling into a cone shape.

Keep rolling until a cone shape 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.

Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day.

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