Hand Roll Sushi (Temaki)
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 640 g Cooked sushi rice
- 4 sheet Nori
- 1 Carrot (cut into thin strips)
- 0.25 Cucumber (cut into thin strips)
- 1 Avocado (cut into thin strips)
- 60 g Smoked salmon (cut into thin strips)
Method
- Slice the nori sheets in half to make two rectangles per sheet.
- Divide the cooked sushi rice between the nori, spreading it over half the rectangle. Leave a 1/2 inch gap at the side of the rice.
- Place the fillings diagonally across the rice.
- From the corner that has the rice but no filling, roll in a diagonal direction over the filling and round to the uncovered side to make a cone.
- Repeat with all the nori. You can vary the filling combinations.