Servings: 20 temaki
Calories: 0.2kcal
Equipment
Ingredients
- 1 kilogram sushi rice, cooked and seasoned about 450 g uncooked rice
- 10 sheets nori, halved
- Filling ideas for temaki
- Sushi-grade fish of your choice such as salmon or tuna
- Smoked salmon or other smoked fish
- Japanese cucumbers
- leaves shiso
- Takuan pickled daikon radish
- Avocado
Procédé
- If your sushi-grade fish comes in a block, cut it into long strips.Sushi-grade fish of your choice, Smoked salmon or other smoked fish
- Just before serving, cut 10 sheets of nori in half and store them in a bag to keep them crisp.10 sheets nori, halved
- Keep your hands dry so the nori stays crisp.
- Hold the nori in your palm, shiny side down.
- Spread a thin layer of rice over the left third of the nori.1 kilogram sushi rice, cooked and seasoned
- Arrange the fillings vertically down the center of the rice.Japanese cucumbers, leaves shiso, Takuan, Avocado
- Fold the bottom-left corner over and roll to form a cone.
- Continue rolling to complete the cone.
- Dab a little rice in the bottom-right corner to use as glue, then seal.
- Serve with pickled ginger, wasabi, and soy sauce.
Notes
Note on raw fish
You must always use sushi-grade fish—it is frozen to -20°C for a period of time to ensure it is free of parasites.
Click here for my sushi rice seasoning recipe
Nutrition
Calories: 0.2kcal | Féculents: 0.04g | Protein: 0.03g | Fat: 0.002g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 0.2mg | Potassium: 2mg | Fiber: 0.002g | Sugar: 0.003g | Vitamin A: 26IU | Vitamin C: 0.2mg | Calcium: 0.4mg | Iron: 0.01mg
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