Japanese cuisine · Fish & Seafood

Temaki Sushi

Hand-rolled nori cones that everyone fills themselves at the table with rice, raw fish, cucumber and avocado.

Ingredients · for 4 servings

• 400 g sushi or short-grain rice
• 5 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 200 g sushi-grade salmon
• 200 g tuna (sashimi grade)
• 1 cucumber
• 1 avocado
• 1 bunch scallions
• 10 nori sheets
• soy sauce, wasabi and pickled ginger to serve

Instructions

1. Rinse the rice until the water runs clear, drain for 20 min., cook covered with 480 ml water for 13 min. and let it steam covered for a further 10 min.
2. Dissolve the rice vinegar with sugar and salt, fold into the hot rice and fan it while cooling to body temperature, then keep it covered with a damp cloth in a bowl.
3. Cut the salmon and tuna into finger-length strips about 1 cm thick and arrange well chilled on a platter.
4. Cut the cucumber and avocado into finger-length sticks as well, split the scallions lengthwise into narrow strips, and arrange everything alongside the fish.
5. Quarter the nori sheets with scissors and, only just before serving, toast them briefly on both sides over a gas flame or in a dry pan until they crackle and smell fragrant.
6. Set everything on the table together with soy sauce, wasabi and pickled ginger – everyone places 1 tbsp of rice diagonally on a nori quarter, tops it as desired and rolls it into a cone.