Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!
Course: Main Course
Keyword: sashimi, sushi roll
Servings: 20hand rolls
Author: Namiko Chen
5cupssushi rice (cooked and seasoned)(follow my recipe; 3 rice cooker cups of uncooked Japanese short-grain rice (540 ml, 3合, 450 g) yields roughly 5 ¼ US cups or 990 g of cooked rice; you must use short-grain Japanese rice to make sushi; otherwise, rice will fall apart.)
If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.
Right before you start eating, cut the nori in half (restaurant-style) or quarter (home-style; makes 40 taco-style rolls) and keep it in the bag as it becomes stale easily.
Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.
Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. If you're using a ¼ sheet of nori, then put the rice and filling in the center and roll up the sides like taco.
Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.
Fold the bottom left corner of nori over and begin rolling into a cone shape.
Keep rolling until a cone shape is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
Serve with pickled ginger, wasabi, and soy sauce as condiments.
Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day.