Temaki: sushi cone with salmon or tuna. Versione italiana. Temaki are sushi cones, containing rice, vegetables and of course fish. Their name means “hand rolls“, hence hand rolled sushi. I tried different methods to prepare them, before finding this one, which allows you to get an excellent result right away, without requiring too much dexterity and experience.
This time I made them with carrot, cucumber, avocado and salmon or tuna. You can safely indulge yourself with other vegetables or other fish, both raw and cooked, surimi or whatever you like best.
To obtain excellent Temaki the secrets, in addition to the manual skills that are acquired over time, are:
- A perfect sushi rice. Find here the recipe to obtain a perfect sushi rice without rice cooker.
- High quality Nori Seaweed. If you don’t like seaweed or if you just want to experiment with variations, there are also soy sheets of various colors, I sincerely prefer seaweed, but I like them. Otherwise I have also seen variants of rolls wrapped in a thin sheet of cucumber cut with a knife, or from a cabbage leaf. But in these cases the taste changes quite a bit compared to the original version.
- Excellent downed fish. We often read around that it is also possible to freeze fish in the home freezer for 96 hours, which is equivalent to chilling it in terms of food safety, but the result in terms of consistency and taste is no longer the same.
Temaki: sushi cone with salmon or tuna
Ingredients: (2 temaki – 1 salmon, 1 tuna)
- 120g cooked sushi rice
- 1 sheet of nori seaweed
- 40g salmon for sushi
- 40g tuna for sushi
- 2 slices of avocado
- Carrot to taste
- Cucumber to taste
- Soy sauce (optional)
- Wasabi (optional)
Directions:
- To prepare sushi rice, follow this recipe. Cut the carrots, cucumbers, salmon and tuna into strips and avocado into slices.
- Then spread the mat on the table, cover it with cling film and place the seaweed on top of it. Proceed to divide the seaweed in half, as you would with a sheet. That is, folding in one direction and the other and then helping you with your fingers to separate the two parts.
- Arrange the seaweed on the mat, placing the shiniest part down, then wet your hands in acidulated water. Then take a rice ball of about 50-60 grams.
- At this point, place the rice on the left side of the seaweed and, with the tips of your moistened hands, spread the rice to form a triangle, as you can see in the images below.
- Then place the filling, starting with the carrots, cucumbers and avocado and placing the fish on top. Begin to roll the temaki by bringing the bottom left side to wrap the rice and the filling, until the cone is closed.
- Continue to roll the temaki wrapping the seaweed on itself and, to seal it, take a couple of cooked rice grains and press them on the inner end, so that they act as glue.
- If everyone likes soy sauce and wasabi, I recommend putting a hint of wasabi on the rice, before adding the rest of the ingredients and then pouring a teaspoon of soy sauce on top of your temaki before serving.
- For temaki, in order to be pleasant and easy to eat, it is very important that the seaweed remains crunchy. So make them last, before you start enjoying your sushi.
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