Temaki Sushi

Temaki Sushi

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

Sushi Rice

  • 2 cups sushi or short-grain rice

  • 2 cups water

  • 1 tbs caster sugar

  • 1 tbs rice vinegar

  • 1 tsp salt

Temaki Sushi

  • 1 cucumber, julienned in 3 cm lengths

  • 1 avocado, sliced into batons and halved

  • 2 carrots, grated

  • half a daikon, grated

  • 2 handfuls Coles baby gem lettuce leaves

  • 8 sheets nori, quartered

  • Coles Asia soy sauce, to serve

  • pickled ginger, to serve (optional)

  • wasabi, to serve (optional)

Method

  • Prepare all the ingredients based on the instructions in the ingredients list. 

To make sushi rice: 

  • Rinse the rice under running water and drain well. Place rice and water in the saucepan and let sit for 10 minutes

  • Put rice on high heat, bring to the boil and stir to loosen grains.

  • Reduce heat to very low, cover with a well-fitting lid and let cook until all the water has absorbed, about 10 – 13 minutes.

  • Remove from heat and let stand, covered, for another 10 minutes.

  • Transfer cooked rice to the large bowl, cover with a tea towel and allow to cool while you prepare the vinegar mixture.

  • Combine the sugar, rice vinegar and salt in the small bowl.

  • Stir the vinegar mixture into the cooled rice with the wooden spoon.

To assemble and eat the temaki sushi: 

  • Arrange all the fresh ingredients on a platter.

  • Set the table with the platter of fresh ingredients, the sushi rice, nori sheets, soy sauce and, if using, pickled ginger and wasabi.

  • Take a sheet of nori, with the rough side facing up. Spoon a small amount of rice along one side of the nori, add fresh ingredients and roll into a cone.

  • Eat straight away or spoon a little soy into your roll before enjoying.