Temaki Sushi 手巻き寿司

Ingredients

• 3 cups uncooked rice
• 1 10cm Kombu kelp strips (*or kombu dashi powder)
• 1/2 cup rice vinegar
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 150 g Sashimi grade tuna
• 150 g Sashimi grade squid
• 150 g Sashimi grade octopus
• 1 a small jar of Salmon roe
• 4 eggs
• 20 Shiso Leaves
• 1 250g tin tuna
• 1 tbsp mayonnaise
• 1 small cucumber
• 20 Nori sheets cut into smaller pieces (I cut one sheet into 6)
• Wasabi (optional)
• Soy sauce and mayonnaise for dipping

Instructions

1. 1

   cook sushi rice: Cook the sushi rice as per your rice cooker instructions or in a pot. Before adding the water to cook the rice, mix in the dashi powder then pour over the rice or add a kombu strip. (making perfect sushi rice)

2. 2

   heat: While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.

3. 3

   cook eggs: Break eggs into a small bowl and pour into a frying pan over medium heat. Cook for about a couple minutes and flip it over. Turn the heat off and take it out on to a chopping board to cut into small size rectangle sheets. *2

4. 4

   Slice tuna, squid and octopus into thin strips.

5. 5

   Cut the cucumber thinly.

6. 6

   Plate all the fillings on one big serving dish or if you have lazy susan type thing like we used in the photo.

7. 7

   mix: Once the rice is cooked, (remove the kombu strip if you used a kombu strip) pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.

8. 8

   Serve the sushi rice along with the fillings on the table. Self roll the sushi.