Photograph of the finished Temakizushi

Japan · Sushi cuốn tay Temaki

Temakizushi

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Nori seaweed Nori seaweed 16 leaves
  • Photograph of Salmon fillet Salmon fillet 9.9 oz
  • Photograph of Tuna Tuna 9.9 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Wasabi Wasabi 0.4 oz
  • Photograph of Soy sauce Soy sauce ¼ cup

Method

  1. 1 Cook the rice until sticky, then mix it with a mixture of vinegar, sugar, and salt. Cool it with a fan until the rice grains are glossy.
  2. 2 Slice the salmon and tuna into long strips, and cut the cucumber into sticks.
  3. 3 Cut the nori seaweed sheets in half and keep them very dry to make them crispy.
  4. 4 Place a spoonful of rice slightly off-center on the nori sheet, add the filling, and then roll it diagonally into a cone shape.
  5. 5 Eat the nori while it's still crispy, dipping it in soy sauce mixed with wasabi.
Start cooking