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Hand-Wrapped Sushi

Image of Hand-Wrapped Sushi<br>[Temaki-Zushi]

4 to 5 cups (1l to 1250ml) Sushi Rice
1 Rolled Omelet
8 to 10 sheets (about 7x8 inches or 18x20 cm each) toasted nori
1 small, thin cucumber, preferably unwaxed (about 3 ounces or 85 g)
8 medium shrimp, in shells
2 cups (500ml) water
teaspoon (1ml) salt
4 ounces (115 g) very fresh, lean red tuna fillet, skinned
4 ounces (115 g) very fresh sea bream fillet, skinned
1 tablespoons (22ml) wasabi powder
Warm water
4 ounces (115 g) thinly sliced smoked salmon
2 ounces (60 g) salmon roe
8 green shiso leaves
8 small leaves endive, if desired
4 to 8 small lime wedges
3 or 4 ounces (85 or 115 g) Pickled Ginger Slices
cup (60ml) soy sauce


Makes: 4


1. Prepare Sushi Rice and Rolled Omelet. Cut omelet into 3 x ½ x ½ inch (8x1.3x1.3cm) pieces. Using scissors, cut each nori sheet into quarters by cutting lengthwise in half, and then crosswise in half. If desired, pare and seed cucumber. Cut cucumber into 3x½ inch (8x1.3cm) wedges or bars.

2. Remove shells and veins from shrimp, leaving tails attached. Insert wooden pick or metal skewer lengthwise into each shrimp from neck through tail; straighten shrimp as pick is inserted. Heat 2 cups (500ml) water and the salt to boiling in 2 quart (2l) sauce­pan over high heat; add shrimp. When water returns to boiling, reduce heat to medium; simmer until shrimp are just opaque and firm­ tender, about 2 minutes. Rinse under cold running water; drain well and pat dry with paper toweling. Remove picks, twisting gently.

3. Cut tuna and sea bream into 3 x ½ x ½ inch (8x1.3x1.3cm) pieces. Mix wasabi with just enough warm water to make thick paste; cover and let stand 10 minutes.

4. Arrange omelet pieces, cucumber, shrimp, salmon, tuna, sea bream, salmon roe, shiso, endive, lime wedges, Pickled Ginger Slices and wasabi on 1 or 2 serving platters. Ar­range nori on serving plate; place Sushi Rice in serving bowl. For each person, place about 1½ teaspoons (7ml) soy sauce in individual small bowls for dipping.

5. To serve, each person assembles and wraps individual sushi roll. Place nori sheet diagonally in left hand, with rough side fac­ing up (shiny side becomes outside of sushi roll). Place 1 to 2 tablespoons (15 to 30ml) Sushi Rice on nori; top with a few other ingre­dients of choice, adding a dab of wasabi or squeeze of lime juice as desired. Fold nori over from both sides and squeeze slightly to form cone-shaped roll; dip lightly in soy sauce. Pickled Ginger Slices are commonly used to refresh the palate between sushi rolls. Pass remaining soy sauce. (If desired, prepare some sushi rolls just before serving; place on serving platter.)

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