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Hand Rolled Sushi (Temaki)
Recipe Courtesy of Curtis Aikens

Ingredients
Sushi rice
Nori

Possible filling ingredients:
Avocado
Carrot
Eggplant (grilled Japanese)
Tofu (made crisp by frying)
Tomato
Cucumber (Chinese-without seeds, or regular is also ok)
Asparagus


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Aburage (inari tofu skins)
Wilted spinach
Bell peppers, julienned
Scallions, julienned
Snow peas, julienned

Garnishes:
Black sesame seeds
White sesame seeds
Black sesame seeds/salt combination

Directions
Place a half sheet of nori horizontally in front of
you on your mat. Place rice on left third of nori, leaving border of nori all

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

around. Place filling vertically across middle of rice. Fold near corner of nori
over to begin folding into cone shape. Continue to roll until cone is formed.

Serve with pickled ginger, wasabi and soy sauce as condiments

Ingredients
SUSHI RICE
(c. Television Food Network, G.P.)

3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt

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Directions
Rinse rice in water until the water runs clear and
then drain in a colander for 1 hour. Place the drained rice in a rice cooker or
in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover
and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to
simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes,
or until water has been absorbed. Remove from the heat, remove lid, and place a
towel over pot. Replace lid and let stand for 10 to 15 minutes.

While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a
saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve.
Let cool.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the
bottom with a shamoji (or large wooden spoon). Run the spatula through the rice
in slicing motions to separate the grains. While doing this, slowly add vinegar
mixture. Add only as much as is necessary; the rice should not be mushy. If you
have help, fan the rice with an uchiwa (fan) during the cooling and mixing
procedures.

Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until
ready to use. The rice will last one day.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved