Japanese Pickle Roll Handroll Temakisushi Recipes

TEMAKI SUSHI (HAND ROLL)

Temaki Sushi (Hand Roll) image

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!

Provided by Namiko Chen

Time 10m

Number Of Ingredients 7

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)

Steps:

If your raw fish 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 the nori in half (restaurant-style) or quarter (home-style; makes 40 taco-style rolls) and keep it in the bag as it becomes stale easily.
Prepare sushi rice, ingredients, 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 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.

Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 17 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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