Hand roll sushi is a very popular sushi dish in Japanese home cooking. You need Sushi Rice and sheets of roasted seaweed (sushi nori), but the rest of the ingredients can be just about anything imaginable. Tuna salad and cucumber were used as fillings for this recipe here, but we also suggest smoked salmon and cream cheese, pan-fried rolled omelet (tamago-yaki), avocado, and lettuce.  If you are a more advanced Japanese food person, of course you can use your favorite raw fish, too. With all the ingredients laid out on the table, people can make their own hand rolls how they like as they eat.  It is a perfect food for entertaining friends and families! Prep Time: 1 hourCook Time: 15 minutesTotal Time: 1 hour, 15 minutes Ingredients1 recipe of Sushi Rice 5-6 sheets of roasted seaweed (sushi nori), cut into quarters 2 cans tuna, drained 1 Tbsp lemon juice 1 Japanese or Persian cucumber, cut into julienne Suggested other ingredients: smoked salmon, cream cheese, rolled omelet (tamago-yaki), etc.

InstructionsIn a medium bowl, mix tuna, mayonnaise, lemon juice, and salt. Cut sheets of seaweed into quarters. Put some Sushi Rice on the seaweed, then add tuna mixture and cucumber strips in the middle of the rice. Yesterday I covered the different types of sushi, and one of these was the temaki, or hand roll. This cone-shaped wrap of seaweed sheet (nori) is filled with vinegared rice and various ingredients. In this post I'll explain how to make one. Items You Will Need:1 sheet of nori (seaweed sheets), cut in half1/2 cup cooked sushi rice with 1 tbsp. rice vinegar mixed in1/2 cup fillings of your choice: sliced sushi fish, spicy tuna, cucumber strips, avocado, daikon radish sprouts ... be creative! PreparationDry your hands so the nori won't get soggy while you work with it. Place the nori shiny side down. Using the diagram that I drew above as a guide, put hanf of the rice on the nori positioned in one corner, lying diagonally. Add half of the filling. Take a look at the diagram.

The bottom right corner will be the top of your cone. The top part of the sheet where the fillings start will be the bottom of your cone. Fold the top right corner down over the rice and fillings, and then grab the bottom left corner and bring it over the folded corner covering the fillings and pass it underneath until it wraps all the way around and forms a cone. With the end of the sheet tucked under the cone, lay it flat on a plate for a few minutes, and the moisture from the rice will cause it to self-seal. Repeat with the other half of the nori. This recipe makes two temaki hand rolls. I got the temaki stand at Ichiban Kan in San Francisco Japantown for $4.50. You can also find them online. They are not necessary, but add a nice touch. Related:Ingredient Spotlight: Salmon Roe (Ikura)Ingredient Spotlight: Sea UrchinIngredient Spotlight: OctopusTsukiji Fish Market - Tokyo, JapanHow To: Clean Whole Fresh SquidTemaki Zushi (Hand-Rolled Sushi) Bring a touch of elegance to your next batch of sushi with this temaki zushi, or hand-rolled sushi, recipe.

These cone-shaped sushi rolls look fancy, but in actually they are easy to make, taste great, and can contain any fillings you desire. Why not also try fillings such as Spicy Beef, Lettuce and Mayonnaise, Teriyaki Chicken, and Salmon and Avocado?sushi in ottawa ontario 2 sheets nori seaweedhow to make sushi rice food network 1 tbsp soy sauce (optional)buy sushi kit online uk tinned tuna with mayonnaisesushi takeout calgary nw After cooking 200g of rice, mix with 50ml of sushi vinegar and leave to cool before using.buy japanese whiskey london

Prepare your fillings in thin 10cm strips and cut the nori seaweed sheets in half. On the rough side of 1 piece of nori spread your sushi rice so that it covers the left half of it. chinese food delivery calgary south eastYou do not need to spread rice right to the edges.takeout sushi pittsburgh If you’d like, sprinkle some sesame seeds over the rice for extra flavour. Place the sheet of nori seaweed horizontally in your left hand (you can do this from the beginning but may find it easier after the rice has been spread). Start adding any ingredients in the centre on top of the rice. You can use any combination, but salmon and avocado often compliment each other well. Now to roll the temaki. First fold in the filled side from the left over the filling. Next roll the plain side of nori seaweed in from the right, making a cone with your hands.

Secure the end of the roll with a pressed piece of moist rice taken from the filling. Your Temaki Zushi is now ready to eat, enjoy. Nagai Roasted Sushi Nori Seaweed Red, 28 g, 10 sheets Kikkoman Soy Sauce, 1 L S&B Wasabi Paste, 43 g Yutaka Sushi Ginger, 190 g Yutaka Sushi Rice, 500 g QP Kewpie Mayonnaise, 200 gShareShare “Spam Sushi (Hand Roll)” on FacebookShare “Spam Sushi (Hand Roll)” on TwitterShare “Spam Sushi (Hand Roll)” on PinterestShare “Spam Sushi (Hand Roll)” on Google+Email “Spam Sushi (Hand Roll)” IngredientsSpam strips, cooked Sato-Shayu styleSushi riceNori (seaweed used to roll sushi)Cucumber sticksRadish sproutsTakuwan strips (Japanese pickled radish)Wasabi (Japanese horseradish)PreparationSUSHI RICE: Wash and cook 3 cups Calrose rice. While still hot, season with Vinegar Sauce, or use packaged sushi mix such as Sushi!-No-Ko. VINEGAR SAUCE: 1/2 cup Japanese rice vinegar Cook until sugar dissolves. Sprinkle half of vinegar sauce over hot rice;