Temaki
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Temaki
Ingredients
- Tiger shrimp in brine - 2 pieces
- Smoked Eel - 1.8 oz
- Flying fish roe - 1.1 oz
- Dried Nori Seaweed - 3 pieces
- Long-Grain Rice - 1.8 oz
- Wasabi - 0.2 oz
- Cucumbers - 3.5 oz
- Avocado - 1.8 oz
- Mirin - 0 fl oz
- Rice Vinegar for Sushi - 0 fl oz
- Mayonnaise - 1.8 oz
- Soy Sauce - 1 fl oz
- Toasted Sesame - 0.2 oz
- Bulgogi Sauce - 0.4 oz
Step by Step guide
Step 1
Soak the rice in water so that the water level is 1 cm above the rice, bring to a boil, and cook covered on low heat for 15 minutes until all the water has evaporated.
Step 2
Pierce the shrimp lengthwise with a toothpick, boil the shrimp in boiling water for 1 minute; cut the shrimp in half lengthwise, remove the toothpicks, and cut the eel, avocado, and cucumber into elongated sticks measuring 0.5 x 0.5 cm.
Step 3
Mix the mayonnaise and kimchi; add mirin and rice vinegar to the cooked rice, stir, cover with a lid and a towel, and let it sit for 15 minutes.
Step 4
Cut the nori sheets in half; take a sheet in your hand with the shiny side facing down and tightly spread rice over 2/5 of the sheet in a 1 cm layer; repeat this with all sheets; on 3 sheets, spread a thin layer of tobiko; sprinkle all sheets with a small amount of sesame seeds.
Step 5
Form 3 types of temaki, 2 pieces each: (1) shrimp, cucumber, and tobiko; (2) eel and cucumber; (3) avocado, cucumber, and tobiko; arrange the ingredients diagonally; brush the ingredients with a small amount of sauce.
Step 6
Roll the sheet into a tight cone; seal the tip of the cone with a grain of rice; garnish the temaki with the remaining tobiko.
Step 7
Serve the temaki with soy sauce, previously dissolving wasabi in it to taste.
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