Temaki Recipes
TEMAKI SUSHI (HAND ROLLS)
Temaki Sushi (手巻き寿司) literally means "hand rolled sushi". As the name implies Temaki Sushi is rolled by hand, so there's no need for any special equipment like a sushi mat. Just add some sushi rice to a sheet of nori, pile on your favorite fillings, and roll it up like a bouquet of sushi with your hands.
Provided by Marc Matsumoto
Categories Entree
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 45 kcal, Carbohydrate 7 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TEMAKI SUSHI (HAND ROLL)
Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!
Provided by Namiko Chen
Categories Main Course
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 17 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TEMAKI
This recipe is adapted from the website justonecookbook.com. The recipe for sushi rice makes for 6 cups, so adjust the amounts accordingly.
Provided by TasteAtlas
Categories Rice Dish
Yield 2 servings
Number Of Ingredients 20
Steps:
- SUSHI RICE
- Wash the rice a couple of times in water to remove as much starch as possible, then soak it in clean water for half an hour and drain.
- Clean the kombu with a damp cloth, but keep in mind not to wipe the white powdery substance that's on the surface.
- For the sushi vinegar, combine all the ingredients and bring to a boil, so the sugar and salt dissolve.
- Once the rice is cooked, place it in a damp pan, ideally, a wooden one, then pour over with sushi vinegar, and mix to combine, so the rice cools off.
- Keep covered with a damp cloth until ready to use.
- TEMAKI
- Slice the fish into sticks.
- Cut the nori sheets in half.
- Place a piece of nori sheet in the palm of your hand shiny side up, then coat one-third of its surface with sushi rice.
- Place the filling diagonally over the rice, then roll into a cone and seal with a grain or two of rice.
- Do the same with the remaining ingredients.
- Serve with condiments such as pickled ginger, wasabi, and soy sauce.
VEGETARIAN HAND ROLLED SUSHI (TEMAKI)
Steps:
- 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 ingredients 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.
- 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.
HAND ROLLED SUSHI (TEMAKI)
Steps:
- 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.
- 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.
SUSHI CONES - TEMAKI
An easy, fun way to make sushi at parties. Set up the rice, nori sheets and a selection of prepared ingredients for roll-your-own sushi hand rolls. Adapted from Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos.
Provided by Lille
Categories Lunch/Snacks
Time 25m
Yield 8 cones
Number Of Ingredients 6
Steps:
- Cut the smoked salmon into narrow strips.
- Slice green onions lengthwise into 3-4" long strips, or cut chives into 3-4" lengths.
- Slice cucumber into thin 3-4" long pieces.
- Cut nori sheets in half crosswise.
- Hold one piece of nori seaweed in one hand and place 2-3 tablespoons of seasoned rice at one end (the right end if you are holding it in your left hand). Spread the rice over half of the nori sheet.
- Arrange fillings diagonally over the rice from the outside corner (upper right) towards the centre.
- Fold the bottom right corner towards the middle to form a cone. Continue to roll until the cone is complete. Repeat to make 8 cones.
- Serve with soy sauce, pickled ginger and wasabi.
Nutrition Facts : Calories 92.2, Fat 0.9, SaturatedFat 0.2, Cholesterol 3.6, Sodium 127.9, Carbohydrate 16.1, Fiber 1.2, Sugar 0.8, Protein 4.7
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