Temakizushi 手巻き寿司


Japanese rice
Sushi su (rice vinegar flavored with sugar and salt)
soy sauce
Gari, the thinly sliced pickled ginger, is optional. 


If you are ambitious or need to make the flavoured vinegar, you will need five tablespoons of rice wine vinegar, five tablespoons of sugar and four teaspoons of salt. Cook the vinegar, sugar and salt over low heat until the sugar and salt dissolve. Then allow the mixture to cool to room temperature before mixing with the cooked rice. Sushi-su vinegar is a product that would be available in good asian grocers or supermarkets.

You can roll almost anything you like. Popular combinations include the “unakyu,” with unagi (eel) and cucumber, or “umekyu,” with neriume ( pickled plum paste) and cucumber. Feel free to experiment with combinations like Korean-style kimchi and grilled beef. Other ideas are Salmon, tuna, scallops, shrimp, squid, unagi or anago (eel) and other types of sashimi; negitoro (mashed fatty tuna); ikura (salmon roe); crab; canned tuna and mayo; shrimp tempura; cucumber; avocado; shiso leaves; natto; dashimaki tamago (omelet roll); takuan (pickled daikon). Cut everything into long strips that can be easily rolled, and cut the nori sheets in half with scissors to make rectangles.
Once the rice is cooked, sprinkle it with the "sushi su". Use a minimum amount: You want just enough to give the rice a nice sheen and a hint of the vinegar taste. While adding the vinegar, make cuts through the rice with your shamoji (rice paddle) and toss. This will help disperse the vinegar without crushing the rice. If you can get someone to help fan the rice while you’re tossing it, it will help create the shine you are looking for. The vinegar rice mix is not stable and can only be used on the day of creating.

Roll the sushi into the cone-shaped temaki-zushi by hand: Put a small amount of rice on one half of the rough side of the nori, making a square. (The smooth side is the outside.) Place your ingredients diagonally across the rice and roll into a cone.