Temaki Sushi (Hand Roll)

Instructions

1. 1

   Prepare sushi rice in advance according to your preferred method (allow at least 90 minutes). Use Japanese short-grain white rice for best results.

2. 2

   Prepare the vegetable fillings: remove stems from shiso leaves. Cut off root ends of kaiware daikon radish sprouts and rinse thoroughly.

3. 3

   Peel cucumbers to create a striped pattern, then cut off both ends. Cut in half lengthwise, remove seeds, and slice into thin 3-inch strips.

4. 4

   Cut takuan into 3-inch lengths, then slice into thin sticks.

5. 5

   Prepare the sashimi: remove fish from refrigerator and pat dry. Cut sashimi blocks into 3-inch lengths, then slice lengthwise into long sticks.

6. 6

   Right before eating, cut nori sheets in half for cone-shaped rolls or into quarters for taco-shaped rolls. Store in the bag to keep crispy.

7. 7

   Set up the table with a bowl of sushi rice, vegetable fillings, sashimi platter, nori sheets, and individual plates with soy sauce.

8. 8

   To roll: place a half sheet of nori shiny side down on your palm. Add a thin layer of rice to the left third of the nori.

9. 9

   Place fillings vertically along the middle of the rice. Fold the bottom left corner over and roll into a cone shape.

10. 10

    Use a piece of rice as glue at the bottom right corner to seal the cone tightly.

11. 11

    For taco-style rolls with quarter sheets, place rice in the center with fillings on top and fold up the sides like a taco.

12. 12

    Serve immediately while nori is still crispy. Dip in soy sauce with wasabi as desired.