Temaki Sushi With Mushrooms Recipes

TEMAKI SUSHI (HAND ROLL)

Steps:

• If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.
• Right before you start eating, cut the nori in half (restaurant-style) or quarter (home-style; makes 40 taco-style rolls) and keep it in the bag as it becomes stale easily.
• Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.
• Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. If you're using a ¼ sheet of nori, then put the rice and filling in the center and roll up the sides like taco.
• Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.
• Fold the bottom left corner of nori over and begin rolling into a cone shape.
• Keep rolling until a cone shape is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
• Serve with pickled ginger, wasabi, and soy sauce as condiments.

TEMAKI SUSHI (HAND ROLLS)

Steps:

• Place a sheet of nori with the rough-side up in front of you and add a large spoonful of sushi rice on the left half.
• Wet your fingers in water and then use them to spread the rice into an even layer on the left half the nori.
• Place your filling ingredients on the rice, with most of the filling towards the top.
• Roll the bottom left corner up to the middle of the top edge of the nori to form a cone.
• Continue rolling until the nori wraps completely around itself. Eat immediately.

TEMAKI SUSHI WITH MUSHROOMS

Steps:

• Wipe mushrooms with paper towels and cut into slices. Trim and rinse the scallions and cut the green portions into approximately 5 cm (approximately 2 inch) long strips (save the remaining scallions for another recipe). Sauté mushrooms in butter in a skillet and season with salt, pepper, lemon juice and soy sauce.
• Cut nori sheets in half crosswise. Shape the rice into 4 balls.
• On each nori sheet place one rice ball, wasabi paste, mushrooms and scallion strips and roll into a cone shape.