Temaki

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I have been a total fan of sushi, sashimi, maki, temaki etc. for a long time. Even if of course the expertise is reserved to real professionals, we can still enjoy at home with temaki ready in less than an hour for a meal that will make your taste buds travel! You can of course adapt it to your desires and put the fish and garnish you prefer!

Recette

• 190g of sushi rice
• 235g of water

Pour le vinaigre à sushi

• 20g of rice vinegar
• 15g of sugar
• 3g of mirin

Pour les temaki :

• 10 sheets of nori seaweed for maki
• wasabi
• 1 salmon steak without skin or bones
• 1 nice ripe avocado
• 150g of good quality crab sticks
• 2 tablespoons of mayonnaise
• 1 teaspoon of lemon juice
• clear soy sauce for serving

Les instructions

Wash the sushi rice in a sieve under cold water. Drain it well and put it in the rice cooker with the 235g of water. Cook as usual. On the rice cooker, all you have to do is press a button.

Meanwhile, prepare the ingredients. Here the supreme of surimi I believe, that I cut in fine strips.

Place in a container with the mayonnaise and lemon juice. I also added wasabi surimi seeds.

 

Peel and cut the avocados into half quarters or slices.

When the rice is cooked, carefully unmould it and pour it into a container. Let it cool for about ten minutes, aerating it from time to time by stirring it precisely. For the sushi vinegar, mix all ingredients in a small bowl.

After this time, add the sweetened vinegar, mixing gently.

For the maki sheets, cut so that the length at the top is equivalent to 2 widths.

Put about 40g of prepared rice on half of the sheet, in a square. Sprinkle a little wasabi to taste over the rice.

Put the chosen items on the diagonal, surimi, salmon, tuna, cucumber, avocado, cream cheese etc.

Fold this way into a triangle.

Finish by wrapping the remaining seaweed leaves around the cone!

Do the same for all your 10 temaki. Serve with a small bowl of clear soy sauce.