Hand-Rolled Sushi

Name: Hand-Rolled Sushi (Temaki-Zushi)
Yield: Serves four to six
Cuisine: Japanese
Ingredients: 45 ml/3 tbsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 15 ml/1 tbsp water; 12 nori sheets, cut into four; gari; mayonnaise; 2 quantities su-meshi, made with 40 ml/8 tsp caster (superfine) sugar; 8 raw king prawns (jumbo shrimp) or large tiger prawns, peeled and heads removed; 1 avocado; 1 packet mustard and cress, roots cut off; 6-8 shiso leaves, cut in half lengthways; shoyu; 20 chives, trimmed and chopped into 6cm/2½in lengths; 17 cm/6½ in Japanese cucumber or salad cucumber; 130 g/4½ oz smoked salmon; 7.5 ml/1½ tsp lemon juice; 225 g/8 oz extremely fresh tuna steak

Temaki-Zushi

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This is a fun way to enjoy sushi. Called Temaki-zushi, meaning hand-rolled, each guest rolls together individual fillings of fish and shellfish, vegetables and su-meshi.

Ingredients

2 quantities su-meshi, made with 40 ml/8 tsp caster (superfine) sugar

Asia
Japan
Fish course
Pescatarian

Method

Put the su-meshi into a large serving bowl and cover with a damp dishtowel.
Slice the tuna, with the grain, into 5mm/¼in slices then into 1 x 6cm/½ x 2½ in strips. Cut the salmon and cucumber into strips the same size as the tuna.