Tuesday, October 2, 2007

Temaki Sushi

Photo Taken by Christina Kho

Sheets of Nori seaweed 
Sushi rice (use Japanese rice)
Roasted sesame seeds
1/2 pound raw salmon (buy from a Japanese store)
Strips of avocado


Cut a rectangular 1"wide X 3" long X 1/4" thick piece of salmon . Put the two wider ends together to shape like a cone.

Put one Nori on your left palm (make sure your hands are dry or any moisture will make the Nori soggy) and cover the left half with a thin layer of Sushi rice (dip your fingers in water first to make the sticky rice easier to handle).

Sprinkle Sushi rice with toasted sesame seeds.
Put the salmon on top of the sushi rice facing the top left corner of the Nori.
Add the avocado and roll your Temaki with your right hand into a cone.
Seal the Temaki by squashing one piece of rice and sticking it on the Nori at the bottom and folding it over to stick to the other side of the Nori.

Eat immediately while nori is crispy.

Kitchen Tested October 3, 2007
*Recreated Recipe

Miso Soup

3 teaspoons Wakame seaweed - soaked in water 6 minutes before cooking
1 package of silken tofu - diced 1/2"
6 cups water
6 tablespoons Dashi miso paste
2 medium spring onion stalks - chopped or sliced thinly 1/8"


Bring the water to a strong boil and lower heat. Add the Dashi miso paste. Make sure you dissolve all of the Dashi miso paste in the boiling water.
Drain the Wakame and add to the soup.
Add the silken tofu.
Scoop into individual bowls and top with chopped spring onions.

Serve immediately.

Kitchen Tested October 3, 2007
*Recreated Recipe

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