Temaki Sushi

JAPANESE RECIPE

INGREDIENTS:

8 sheets of Yakinori (seeweed) cut into 4 per sheet

5 cm daikon (raddish), 5 cm stick

1/2 pack of kaiware daikon (raddish sprouts), washed and stems removed

1 piece of yaki anago (broiled eel) cut into 5cm stick

8 shrimps remove skin and devein

2 eggs

8 shiso leaves

1 cucumber 10cm stick

4 umeboshi mashed

Wasabi

Sushi meshi:

4 cups rice

10 cm of dashi konbu or kelp

1 Tablespoon sake

Awasezu

3 Tablespoon Vinegar

3 tablespoons Sugar

2/3 Tablespoons salt

STEPS:

• To make the Sushi meshi, wash rice, add water and konbu or kelp.
• Soak for 30 minutes, remove konbu and then add sake. Cook rice.
• To make awasezu, mix vinegar, sugar, and salt in bowl. Let it stand.
• Mix rice and awasezu and let it stand to cool.
• To make rolled egg, slightly mix egg without foaming, add a pinch of salt, add sugar or dashi to taste.
• Heat oil in skillet, add egg, as it cooks, roll it then cut it into 5cm pieces.
• To form temaki sush, place sushi rice on nori. Put 1 or more of the ingredients on the rice.
• Use a little wasabi for the seafood.
• Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi.

JAPANESE RECIPE

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