Temaki
HB-8556 · Hand-built original · Japanese
A hand-rolled sushi cone of nori wrapped around warm sushi rice, shiso and fresh tuna, with wasabi and soy sauce for dipping.
JapaneseMain course10 minServes 1VegetarianVeganGluten-freeDairy-freeEgg-freeLow-Sodium
Main ingredient: tuna
Pairs well with: miso soup, steamed rice, pickled vegetables, edamame
Servings:1quantities adjust to match
Ingredients
- Riso nishiki (per sushi, cotto) 1¾ oz
- Filetti di tonno (abbattuto, pulito e rifilato) 1½ oz
- Alga nori (da 19x21) 1 foglio
- Shiso 1 foglia
- Acqua q.b.
- Aceto di riso q.b.
- Wasabi q.b.
- Salsa di soia q.b.
Method
- Keep the cooked sushi rice at about body temperature, around 97°F, cut the tuna fillet into small rectangles, and set out a bowl of water mixed with a little rice vinegar for wetting your hands.
- Hold a nori sheet in one palm, place about 1¾ oz of rice on its left half and press the rice gently into a rough triangle.
- Dab a little wasabi at the centre of the rice, lay the shiso leaf over it and set the tuna at the upper-left corner so it will peek out of the finished cone.
- Roll the nori up from the lower-left corner into a cone, seal the final flap with a few grains of rice, and serve the temaki immediately with soy sauce for dipping.
Prep: 10 min · Total: 10 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).