Sushi de cono o temaki

Ingredientes

• 2 c sushi rice (cooked and seasoned)
• 1 pack nori (sheets of seaweed) (gold or silver grade preferred)
• 2 oz salmon (sushi-grade & cut into strips)
• 2 oz yellowtail (sushi-grade & cut into strips)
• 1.5 oz tuna (sushi-grade & minced)
• 1/4 tbsp sriracha (Huy Fong Foods )
• 1 tbsp Kewpie (Japanese mayonnaise)
• 2 oz scallops (sushi-grade)
• roe
• radish sprouts
• Persian or Japanese cucumbers
• shiso leaves
• avocado (sliced)
• toasted sesame seeds
• Kewpie Japanese mayonnaise
• sriracha
• soy sauce
• wasabi
• gari (pickled ginger)

Preparación

1. 1

   Prep the sushi rice.

2. 2

   Cut the fish into strips, prep the spicy tuna filling, and cut the scallops in half or bite-sized pieces. Optionally, you can mix the scallop pieces with Kewpie and sriracha to make spicy scallop filling.

3. 3

   Wash, and cut the veggies into thin strips.

4. 4

   Take one nori sheet and cut it in half horizontally.

5. 5

   Add rice to the left-hand side of the nori.

6. 6

   Add some vegetables and align them in a diagonal line from the top left corner to the bottom center corner.

7. 7

   Lay your fish on top of the veggies or other fillings.

8. 8

   Take the bottom left corner and fold it over the fish.

9. 9

   Take the right side of the nori and fold it over the left side and continue until you roll it around to the front again. Use a piece of rice as glue to seal the open fold.

10. 10

    Serve immediately before making any more rolls to savor the crispy nori.