手卷壽司Temaki (Hand-Roll Sushi Party)

Prep 25 min·Cook 0 min

1. 1You're here
   Step 1.

   Make the sushi rice and keep it covered with a damp cloth.

   800 g Sushi Rice

2. 2
   Step 2.

   Cut the salmon against the grain into 1 cm-thick fingers with one long stroke of a sharp knife. Keep it in the fridge until the last minute.

   200 g Sashimi-grade salmon (see note)

   Knife work

   Wok-chan's tip鑊仔貼士

   Wash and dry your board and knife after cutting raw fish, and don't leave it out for more than 2 hours.
3. 3
   Step 3.

   Prepare the crab sticks, prawns, cucumber and avocado (toss the avocado with lemon juice). Arrange everything on a platter with the mayo, wasabi, soy and ginger.

   6 Crab sticks, halved lengthways12 Cooked king prawns, halved lengthways½ Cucumber, cut into 8 cm batons1 Avocado, sliced1 tsp Lemon juice (for the avocado)3 tbsp Japanese mayonnaise2 tsp Wasabi paste4 tbsp Japanese soy sauce, for dipping50 g Sushi ginger

   Knife work
4. 4
   Step 4.

   To roll: hold a half sheet of nori shiny-side down in your palm. Spread about 40 g rice over the left third with damp fingers, leaving a margin.

   8 Nori sheets, cut in half800 g Sushi Rice

   Assemble / plate
5. 5
   Step 5.

   Lay fillings diagonally across the rice, add a dab of wasabi or mayo, then fold the bottom-left corner over and roll into a cone. Eat straight away while the nori is crisp.

   200 g Sashimi-grade salmon (see note)6 Crab sticks, halved lengthways12 Cooked king prawns, halved lengthways½ Cucumber, cut into 8 cm batons1 Avocado, sliced2 tsp Wasabi paste3 tbsp Japanese mayonnaise

   Assemble / plate

   Wok-chan's tip鑊仔貼士

   Roll just before eating; nori goes chewy within minutes of touching rice.