Temaki Sushi 手巻き寿司
Temaki sushi is simple hand-rolled sushi that's perfect for a gathering! Get your friends or family together for a fun meal making these easy sushi rolls with everyone's favourite fillings.
- Prep time
- 30 min
- Cook time
- 1 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups uncooked rice
- 1 10cm Kombu kelp strips (*or kombu dashi powder)
- ½ cup rice vinegar
- 1½ tbsp sugar
- ½ tsp salt
- 150 g Sashimi grade tuna
- 150 g Sashimi grade squid
- 150 g Sashimi grade octopus
- 1 a small jar of Salmon roe
- 4 eggs
- 20 Shiso Leaves
- 1 250g tin tuna
- 1 tbsp mayonnaise
- 1 small cucumber
- 20 Nori sheets cut into smaller pieces (I cut one sheet into 6)
- Wasabi (optional)
- Soy sauce and mayonnaise for dipping
Instructions
- 1
Cook the sushi rice as per your rice cooker instructions or in a pot. Before adding the water to cook the rice, mix in the dashi powder then pour over the rice or add a kombu strip. (making perfect sushi rice)
- 2
While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
- 3
Break eggs into a small bowl and pour into a frying pan over medium heat. Cook for about a couple minutes and flip it over. Turn the heat off and take it out on to a chopping board to cut into small size rectangle sheets. *2
- 4
Slice tuna, squid and octopus into thin strips.
- 5
Cut the cucumber thinly.
- 6
Plate all the fillings on one big serving dish or if you have lazy susan type thing like we used in the photo.
- 7
Once the rice is cooked, (remove the kombu strip if you used a kombu strip) pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
- 8
Serve the sushi rice along with the fillings on the table. Self roll the sushi.