我家廚房 Christina's Kitchen

Temaki Sushi (Hand Rolls)
繁體中文

Ingredients

Sushi Rice	1	portion
Nori seaweed (Cut in half lengthwise)	10	sheet
Radish sprout	1/2	cup
Shiso leaf (perilla)	10	leaf
Lettuce (tear into small pieces)	5	leaf
Persian cucumber (half julienned/half sliced)	1	cup
Daikon radish (julienned)	1/2	cup
Assorted raw fish (sashimi grade/cut thick strips)	1	lb (450g)
Cooked shrimp (shelled/deveined)	10	medium
Ikura (salmon roe)	1/3	cup
Roasted sesame seed	2	Tbs
Wasabi	1/2	Tbs
Light soy sauce	2	Tbs
Mayonnaise	1	Tbs

Note:You also can use egg omelet, grilled eel, imitation crab, cooked asparagus, avocado, cooked carrots, pickled yellow daikon…etc., anything you like.

Instructions

1.	Prepare the sushi rice and all other ingredients.
2.	If the nori sheet is not fresh from the package, hold it 3" above a stove on low heat for 10 seconds to make it crispy.
3.	Place a piece of nori sheet on a plate; spread 1/4 cup of sushi rice on one end of the nori sheet.
4.	Sprinkle a few sesame seeds on the rice; top with the greens you like; add raw fish or cooked shrimp. If using raw fish, brush a little bit of soy sauce and wasabi on the fish. If using cooked shrimps, squeeze a little bit of mayonnaise on the shrimps. Finally, place some salmon roe on the top. You can do any combination you like.
5.	Fold the bottom left corner of nori over and start rolling into a cone shape. At the end place couple pieces of rice on the corner to glue the nori so the roll won't fall apart.

手卷
ENGLISH

材料

壽司飯	1	份
包壽司紫菜(每張長向對剪成兩半)	10	張
蘿蔔嬰	1/2	杯
紫蘇葉	10	葉
生菜葉(撕小塊)	5	葉
小黃瓜(一半切絲，一半切片)	1	杯
白蘿蔔(切絲)	1/2	杯
各式生魚片(切粗條)	1	磅 (450克)
熟蝦(去殼抽腸泥)	10	尾(中)
鮭魚卵	1/3	杯
熟芝麻	2	大匙
山葵醬(綠芥末)	1/2	大匙
淡醬油	2	大匙
美奶滋	1	大匙

註：其它適合的餡料有玉子燒，烤鰻魚，仿蟹肉，熟蘆筍，酪梨，醃黃蘿蔔，熟胡蘿蔔...等。

做法

1.	準備壽司飯和其它餡料。
2.	如果紫菜不時新開封的，放置在爐火(小火)距離8cm上方烘烤10秒鐘。
3.	取一片紫菜，放1/4杯壽司飯在紫菜的一段抹平。
4.	撒少許芝麻在壽司飯上，鋪上你喜歡的綠色蔬菜，再加上生魚或熟蝦。若是生魚，刷上薄薄的醬油在加點芥末。如果是熟蝦，可以配些美奶滋。最後再加些鮭魚卵。你可以依照個人喜好做任何組合。
5.	將紫菜裝有餡料的左下角捲起來，再繼續捲成圓錐形。捲到最後右下角處放幾粒米飯黏住紫菜以防鬆開。