Ingredients for Temaki Sushi (serves 3)
300ml Rice (10 1/2 oz)
300ml Water (10 1/2 oz)
1 tbsp Sake
5x5cm Kombu Kelp (2x2 inches)
2 tbsp Roasted White Sesame Seeds
A Little Ginger
40ml Rice Vinegar (2 tbsp & 2 tsp)
1/2 tbsp Sugar
1 tsp Salt
2 Eggs
2 tsp Sugar
A Bit of Salt
4 Srimps
100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)
100g Kampachi - Greater Amberjack (3 1/2 oz)
100g Fatty Salmon (3 1/2 oz)
1 Precooked Anago - Conger Eel
2 Scallops
1 Cuttlefish
Looseleaf Lettuce
Newly Harvested Onion
Radish Sprouts
1/2 Cucumber
50g Takuan - Pickled Daikon Radish (2 oz)
50g Nagaimo - Japanese Mountain Yam (2 oz)
10 Shiso Leaves - Beefsteak Leaves
Toasted Nori - Toasted Laver Seaweed
Gari - Sushi Ginger
Mayonnaise
Wasabi - Grated Japanese Horseradish
Soy Sauce
How to Make Steamed Rice
Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker.
