Temaki Hand-Rolled Sushi
An elegant and interactive Japanese home-style meal featuring seasoned sushi rice, fresh sashimi-grade fish, and crisp nori sheets. This method focuses on the precise preparation of shari (sushi rice) and high-quality assembly.
Prep: 45 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 cup short-grain white rice
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 0.5 lb sashimi-grade tuna
- 0.5 lb sashimi-grade salmon
- 8 sheet nori sheets
- 1 piece cucumber
- 1 piece avocado
- 0.25 cup soy sauce
- 1 tbsp wasabi paste
Cooking instructions
- Rinse the rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a pot, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. (about 25 min)
- In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a wide wooden or plastic bowl and gently fold in the vinegar mixture using a slicing motion to avoid mashing the grains. Allow the rice to cool to room temperature, fanning it to remove excess moisture. (about 10 min)
- Keep the tuna and salmon refrigerated until assembly. If serving them raw, use fish specifically intended for raw consumption from a reputable supplier and previously frozen for parasite control. People at higher risk of foodborne illness should use fully cooked seafood instead. Slice the fish into thin strips, then slice the cucumber and avocado. — Refrigerated
- Cut each nori sheet in half to create rectangular pieces. Prepare the workspace with a bowl of water mixed with a splash of vinegar for wetting fingers.
- To assemble, place a small amount of rice on the left side of a half-nori sheet, top with a piece of fish and vegetables, and roll the sheet into a cone shape, using a tiny amount of rice on the edge to seal.
- Serve immediately with bowls of soy sauce and wasabi on the side.