Temaki
2 servings
45 minutes
Temaki are Japanese hand-rolled sushi made with love and skill. Their name translates to 'hand-rolled cone,' reflecting the simplicity and individuality of preparation. The taste of temaki is a harmonious blend of fresh seafood, creamy avocado texture, crunchy cucumber, and the spiciness of wasabi. Tobiko roe adds a light crunch and umami, while smoked eel brings depth and richness. Nori seaweed not only holds the filling but also adds a pleasant ocean note. These rolls are perfect for friendly gatherings as they can be easily prepared without special equipment, and the variety of fillings allows everyone to create their ideal temaki. Serving with soy sauce and wasabi completes the dish with a traditional Japanese touch.
1
Pour water over the rice so that it is 1 cm above the rice, bring to a boil, and cook covered on low heat for 15 minutes until all the water evaporates.
- Short-grain (round) rice: 50 g
2
Pierce the shrimp lengthwise with a toothpick, boil the shrimp in boiling water for 1 minute; cut the shrimp lengthwise into 2 pieces, remove the toothpicks, and cut the eel, avocado, and cucumber into long sticks with a cross-section of 0.5x0.5 cm.
- Tiger prawns: 2 pieces
- Smoked eel: 50 g
- Avocado: 50 g
- Cucumbers: 100 g
3
Mix mayonnaise and kimchi; add mirin and rice vinegar to the cooked rice, stir, cover with a lid and towel, and let it sit for 15 minutes.
- Mayonnaise: 50 g
- Kimchi sauce: 10 g
- Mirin: 10 ml
- Rice vinegar: 15 ml
4
Cut the nori sheets into 2 parts as shown; take a sheet in hand with the shiny side facing up and tightly spread rice on 2/5 of the sheet in a 1 cm layer; repeat the operation with all sheets; on 3 sheets, apply a thin layer of tobiko caviar; sprinkle all sheets with a small amount of sesame.
- Dried nori seaweed: 3 pieces
- Short-grain (round) rice: 50 g
- Flying fish roe (tobiko): 30 g
- Sesame seeds: 6 g
5
Create 3 types of temaki: (1) shrimp, cucumber, and tobiko; (2) eel and cucumber; (3) avocado, cucumber, and tobiko; arrange the ingredients diagonally; brush the ingredients with a small amount of sauce.
- Tiger prawns: 2 pieces
- Cucumbers: 100 g
- Flying fish roe (tobiko): 30 g
- Smoked eel: 50 g
- Avocado: 50 g
- Soy sauce: 40 ml
6
Fold the sheet into a tight envelope; seal the tip of the envelope with a grain of rice; decorate with the remaining tobiko caviar.
- Flying fish roe (tobiko): 30 g
7
Serve temaki with soy sauce, dissolving wasabi in it to taste.
- Soy sauce: 40 ml
- Wasabi: 5 g