Making
Hand-Rolled Temaki Sushi
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Arrange
fillings,
such as thinly sliced smoked salmon, cucumber, avocado
and cooked egg; lettuce; water cress; imitation crab meat;
shelled, cooked baby shrimp; shelled and deveined, cooked
prawns; canned chunk tuna, drained; and tender-crisp,
cooked asparagus spears on large platter, as desired.
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Accompany
with Hime Roasted Seaweed Sushi Nori, quartered, or YamamotoYama
Temaki Party Toasted Seaweed; JFC Roasted Sesame Seeds; Hime
Wasabi-ko (Japanese horseradish powder); House or S &
B Wasabi; Kikkoman Soy Sauce; Wel•Pac Sushi Ginger and
your favorite beverage.
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Place
toasted nori seaweed in palm of hand, one point down.
Dollop with about 2 Tbsp. Sushi Rice.
Dab small amount of prepared wasabi horseradish on rice.
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Top
with one or two filling choices. Sprinkle lightly with
sesame seeds, as desired.
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Bring
two corners inward to enclose filling, wrapping securely.
Dip bite-by-bite into Kikkoman Soy Sauce, as desired.
Cleanse palate with Wel•PAC Sushi Ginger before enjoying
another Temaki Sushi, as desired. |
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1 cup Nishiki or Botan Rice
1/4 cup Marukan Seasoned Rice Vinegar
Combine rice and 2 cups water in medium saucepan*. Bring
to a soft boil. Reduce heat to low. Cover and simmer 15
minutes, or until liquid is absorbed. Remove from heat.
Let stand covered, 10 minutes. Place rice into large mixing
bowl. Drizzle vinegar over all. Gently toss to combine.
Cool to room temperature. Makes abut 2-1/2 cups Sushi
Rice or enough for approximately 20 Temaki Sushi.
* If using electric rice cooker, place rice and water
in electric rice cooker pot. Follow instructions from
electric rice cooker manufacturer. Continue as directed
above.
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