Let's prepare the sushi rice. Slice the ginger root thinly. Chop the ginger slices into fine pieces.
Tightly squeeze the toasted white sesame seeds with your fingers to increase the flavor.
Next, let's make the sushi vinegar. Combine the rice vinegar, sugar and salt. Mix well.
The fresh steamed rice is cooked with the kombu seaweed. Remove the kombu seaweed.
Add the chopped ginger and toasted white sesame seeds, and pour over the sushi vinegar.
Lightly toss all the ingredients to coat with the sushi vinegar.
Let's prepare the tamagoyaki, Japanese rolled omelette. Crack two eggs into a bowl. Add the sugar and salt, and beat the egg well.
Let's cook tamagoyaki. Coat a frying pan with vegetable oil. Check if the surface is hot enough and add half of the egg mixture.
Spread the egg mixture on the surface. Start rolling the egg when it is half cooked.
Place the rolled egg on the other side of the pan. Coat the surface with oil again and add a quarter of the egg mixture.
Spread the egg on the surface and roll it again, making the second layer.
Coat the pan with oil and add the rest of the egg.
Repeat the procedure. This becomes the third layer of tamagoyaki.
When cooled, trim the edges and cut the tamagoyaki into rectangles.
Let's prepare the boiled prawns. Stick a skewer at the back of the prawn and remove the sand vein.
Stick the bamboo skewer into the body of the prawn, making it straight.
Let's cook the prawns. Add salt in a pot of boiling water. Place the prawns with a bamboo skewer in boiling water
Boil 2 to 3 minutes. The color of the prawns turns red.
Remove the skewer from the prawn. Peel the shell and remove the tail. Cut the prawn in half lengthwise.
Let's cut the ingredients for temaki sushi. Slice the chutoro, medium fatty tuna into 1cm (0.4") pieces.
Slice the kampachi, greater amberjack into 1cm (0.4") pieces.
Slice the fatty salmon into 1cm (0.4") pieces.
Slice the cuttlefish into 1cm (0.4") pieces.
Make a horizontal cut in the scallop. Open it up and cut the scallop vertically in half.
Chop the anago, conger eel into three pieces. Cut it into 1cm (0.4") pieces.
Slice the new onion thinly. Remove the root end of the kaiware radish sprouts. Slice the cucumber thinly and diagonally and cut it into thin strips.
Slice the takuan, pickled daikon radish thinly. Cut it into 7~8mm (0.3") strips.
Peel the nagaimo, Japanese mountain yam. Slice it thinly and chop into 7~8mm (0.3") strips.
Trim the stem end of shiso leaves. Tear the looseleaf lettuce leaves into palm-size pieces.
Finally, make a crease in the middle of the toasted nori seaweed and tear it into a quarter size sheets.
Here is the arrangement of Temaki Sushi. Place the looseleaf lettuce leaves
on the large plate and arrange the sushi rice and ingredients.
Here is an example of how to eat Temaki Sushi. Place a small amount of the sushi rice on a sheet of toasted nori.
Put a shiso leave, cyutoro, scallop and kaiware radish sprouts, and add a bit of wasabi.
Roll the toasted nori seaweed.
Dip the top of Temaki Sushi in soy sauce and enjoy it!
Salmon goes great with onion and mayonnaise. You can also wrap the fillings with looseleaf lettuce.
How to Make Steamed Rice
Wash 300ml rice (1.27 cups) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (1.27 cups), 1 tbsp sake and 5x5cm (2"x2") dashi kombu seaweed. Let the rice soak in the water for 30 minutes and turn on the rice cooker.
It might be difficult to find some of the ingredients, but try many combinations and find out your favorite Temaki Sushi!