Name: Hand-rolled Sushi Recipe
Total time: 60 min
Yield: 8
Cuisine: Asian

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Whenjapanese families make sushi at home, the most popular style is the temaki, or hand-roll. A large platter of fresh ingredients, a big tub of sushi rice and some sheets of nori are all thats needed for a tasty and fun sushi meal. The crunch of the nori in this kind of freshly rolled sushi is a delicious change from the more common rolls, in which the nori has softened through longer contact with the moist rice. 

How to make Hand-rolled Sushi Recipe

Adam Liaw

Crawler

Asian

<p>Whenjapanese families make sushi at home, the most popular style is the temaki, or hand-roll. A large platter of fresh ingredients, a big tub of sushi rice and some sheets of nori are all thats needed for a tasty and fun sushi meal. The crunch of the nori in this kind of freshly rolled sushi is a delicious change from the more common rolls, in which the nori has softened through longer contact with the moist rice. </p>

Short grain japanese rice

Kombu

Rice wine vinegar

Caster sugar

Salt

Wasabi

Pickled Ginger

Nori

Soy sauce for dipping

For the sushi rice, place the vinegar, caster sugar and salt in a saucepan and stir over low heat until all the sugar and salt are dissolved.

step 1

step 2

Wash the raw rice well and place into a heavy-based pot. Cover with cold water to approximately 2cm above the rice and add the kombu.

step 3

Bring to the boil, removing the kombu just before the water boils.

step 4

Continue to boil until the water level reaches the top of the rice and holes appear in the surface where steam escapes.

step 5

Cover the pot with a tight-fitting lid and reduce the heat to very low.

step 6

Cook for 12 minutes then turn off the heat and allow to stand for a further 5 minutes without uncovering.

step 7

Turn the cooked rice out into a large wooden rice tub or bowl (if using a wooden tub, rub the wood first with a little of the vinegar mixture to stop the rice from sticking).

step 8

Working quickly, fan the rice to drive off any excess moisture and separate the grains with a spatula, drawing it through the rice in a cutting motion.

step 9

Add the vinegar mixturea little at a time, continuing to fan and cut the rice until it reaches body temperature.

step 10

You can test this by feeling the rice with the back of your fingers. If it feels neither warm nor cold, it is at the right temperature.

step 11

Cover with a tea towel or apiece of cheese cloth moistened with a little of the vinegar mixture to keep the rice warm and moist.

step 12

Slice the fillings into pieces or long strips and arrange them on a platter.

step 13

If you are working with raw seafood make sure to keep your work area clean and sanitary.

step 14

Cut the nori in half and serve a stack with the rice and fillings.

step 15

To make each piece of hand-rolled sushi, take a piece of nori and place a small portion of rice to one edge of the rough side of the nori. Add in any fillings you wish and roll into a cone.

step 16

Asian Food Network