Ingredients:
1 sheet of nori (seaweed)
some sushi rice
some sesame seeds
some raw salmon
1 strip of avocado
Prepare the fish:
Take a rectangle of salmon and slice it diagonally. Turn one piece around so they lie with the wide ends together, in a cone shape.
Prepare the base:
Before you start dry your hands thoroughly. Any moisture will make the nori soggy. Place the nori in the palm of one hand, and cover half with a thin layer of rice. Dip your fingers in water first to make the sticky rice easier to handle .
Add the fillings:
First, add a sprinkling of sesame seeds. Then lay the salmon pieces on top in their cone shape. Lastly, add the avocado
Rolling the Temaki:
Carefully, bend your hand causing the Nori to fold in on itself. Tuck the end in and roll the Nori up to make a cone shape. To keep the cone together take one kernel of rice and squash it into the corner. This will stick the end down, holding the Nori in position.
Done:
Eat the Temaki as soon as it is prepared, when the Nori is still crisp – the crisper it is, the better.
Sushi Rice
Ingredients List:
3 cups uncooked sushi or sticky rice
3 cups water
½ cup rice vinegar
½ cup sugar
1 teaspoon salt
Directions:
- Wash the rice and rinse thoroughly.
- Place rice and water in a rice cooker and set until cooked. Alternately, place rice and water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes.
- Meanwhile, mix together the rice vinegar, sugar and salt in a small saucepan; cook over medium heat until sugar has dissolved. Allow to cool.
- Put the cooked rice into a large mixing bowl; pour the vinegar sauce over the hot rice and mix. Allow to cool slightly before using in sushi recipes.
Tips to eat:
- Pour some soya sauce into the small dish provided. It is considered bad manners to waste soya sauce, so try not to pour more sauce than you will use.
- You do not need to add wasabi into the soya sauce, because the sushi pieces may already contain it, or may be eaten plain. However, if you choose to add wasabi, use only a small amount so as not to offend the sushi chef. If you do not like wasabi, you can request that none is added into your sushi.
- In general, you are supposed to eat a sushi piece in one bite. Attempts to separate a piece into two generally end in the destruction of the beautifully prepared sushi. Hands or chopsticks can be used to eat sushi.
- In case of nigiri-zushi, dip the piece into the soya sauce upside-down so that the fish enters the sauce. A few kinds of nigiri-zushi, for example, marinated pieces, should not be dipped into soya sauce.
- In case of gunkan-zushi, pour a small amount of soya sauce over the sushi piece.
Mom's Sushi Rice
Ingredients:
2 1/4 cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp (optional)
3 cups water
1/4 cup rice vinegar
1/4 cup white sugar
1 1/4 teaspoons salt
Directions:
- Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
- Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
- Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
- Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
