Making hand-rolled Temaki Sushi
Arrange fillings, such as thinly sliced smoked salmon, cucumber, avocado and cooked egg; lettuce; water cress; imitation crab meat; shelled, cooked baby shrimp; shelled and deveined, cooked prawns; canned chunk tuna, drained; and tender-crisp, cooked asparagus spears on large platter, as desired.
Accompany with roasted sushi nori seaweed, roasted sesame seeds, wasabi, KIKKOMAN soy sauce, sushi ginger and your favorite beverage.
|Place toasted nori seaweed in palm of hand, one point down. Dollop with about 2 table spoon sushi rice. Dab small amount of prepared wasabi horseradish on rice. |
|Top with one or two filling choices. Sprinkle lightly with sesame seeds, as desired. |
|Bring two corners inward to enclose filling, wrapping securely. Dip bite-by-bite into KIKKOMAN soy sauce, as desired. Cleanse palate with sushi ginger before enjoying another temaki sushi, as desired. |