Ingredients for Temaki Sushi (serves 3)
How to make Sushi Rice
300ml Rice (10 1/2 oz)
300ml Water (10 1/2 oz)
1 tbsp Sake
5×5cm Kombu Kelp (2×2 inches)
2 tbsp Roasted White Sesame Seeds
A Little Ginger
40ml Rice Vinegar (2 tbsp & 2 tsp)
1/2 tbsp Sugar
1 tsp Salt
Tamagoyaki or Japanese rolled omelet
2 Eggs
2 tsp Sugar
a bit of salt
Boiled Shrimp
4 Srimps
Hand Rolled Sushi
100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)
100g Kampachi - Greater Amberjack (3 1/2 oz)
100g Fatty Salmon (3 1/2 oz)
1 Precooked Anago - Conger Eel
2 Scallops
1 Cuttlefish
Toasted Nori - Toasted Laver Seaweed
How to eat Temaki Sushi
Use these Additional Ingredients
Gari - Sushi Ginger
Mayonnaise
Wasabi - Grated Japanese Horseradish
Soy Sauce
Step by Step Procedure in Making Sushi Rice
Step 1
Slice the ginger thinly, chop the sliced ginger into fine pieces.
Step 2
Squeeze the roasted white sesame seeds to increase flavor.
Step 3
Make blended vinegar for the sushi rice. add rice vinegar, sugar and salt. Mix well.
Step 4
The rice is cooked with kombu kelp. Remove the kombu kelp when adding the fine ginger pieces. Add the sesame seeds and blended vinegar. Mix all the ingredients.
Step by Step Procedure in making Tamagoyaki or Japanese rolled omelet
Step 1
Crack 2 eggs into a bowl, add sugar and salt. Beat the egg well.
Step 2
Coat a frying pan with vegetable oil. Check if the surface is hot enough and add half of the egg mixture. Spread the egg mixture over the surface, start rolling the egg when it is half done.
Step 3
Place the rolled egg on the bottom side of the pan. Coat the surface with oil again and add a quarter of the egg mixture. Spread the egg on the surface and roll it again, making the second layer. Coat the surface with oil and pour the remainder of the egg which becomes the third layer. Chop of the edges of the tamagoyaki, and afterwards cut it into rectangles to finish up.
Step by Step Procedure in Boiling Shrimp
Step 1
Stick a skewer at the back of the shrimp and remove the shrimp’s sand vein. Afterwards stick the bamboo skewer in the body of the shrimp making it straight.
Step 2
Add salt in boiling water and put in the shrimps. Boil for 2-3 minutes until the color of the shrimp turns red. Remove the skewer from the shrimp, peel the shell and remove the tail. Slice the shrimp in half and there you have it.
Step by Step Procedure in Making Hand Rolled Sushi
Step 1
Chop the chu-toro or medium fatty tuna into half inch pieces. Do the same with kampachi or the greater amberjack, fatty salmon, cuttlefish.
Step 2
Make a horizontal cut in the scallop and then cut vertically in half. Cut the conger eel into three pieces and then cut them into half an inch pieces.
Step 3
Slice the newly harvested onion thinly. Remove the root part of the radish sprouts. Slice the cucumber thinly and diagonally and cut them into thin strips.
Step 4
Cut the daikon radish into thin quarter inch strips. Do the same for the Japanese mountain yam after peeling it. chop off the stem of the shiso leaves and tear loose leafed lettuce into palm sized pieces.
Step 5
Tear toasted nori after making a crease in the middle, making a quarter sized sheet. Arrange them in the traditional way as seen below.
Step by Step Procedure in How to eat Temaki Sushi
Step 1
Put a bit of sushi rice on toasted nori.
Step 2
Put a shiso leaf, chu-toro, scallops, and radish sprouts.
Step 3
Add a bit of wasabi, and roll the toasted nori. Dip it in soy sauce and taste it!
I’ve often wondered how they were able to make and roll those sushi’s, until I found and read online how to make sushi. While we’re on the subject of my ignorance, try sinking your teeth on how to blacken food.
Sushi has become one of most loved Japanese food on the planet. Learn how to make sushi and impress your friends and prepare for a one-of-a-kind sushi party!