Food Network: Hand Rolled Sushi (Temaki)

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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
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 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

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.

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.