Sushi Cones Temaki Recipes

TEMAKI SUSHI (HAND ROLL)

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.

SUSHI CONES - TEMAKI

Steps:

• Cut the smoked salmon into narrow strips.
• Slice green onions lengthwise into 3-4" long strips, or cut chives into 3-4" lengths.
• Slice cucumber into thin 3-4" long pieces.
• Cut nori sheets in half crosswise.
• Hold one piece of nori seaweed in one hand and place 2-3 tablespoons of seasoned rice at one end (the right end if you are holding it in your left hand). Spread the rice over half of the nori sheet.
• Arrange fillings diagonally over the rice from the outside corner (upper right) towards the centre.
• Fold the bottom right corner towards the middle to form a cone. Continue to roll until the cone is complete. Repeat to make 8 cones.
• Serve with soy sauce, pickled ginger and wasabi.