#temaki

Temaki sushi, also known as hand rolls, are a fun and customizable way to enjoy sushi at home. These cone-shaped rolls are filled with a variety of ingredients and are perfect for a casual sushi night with friends or family.

Ingredients: 4 sheets nori seaweed. 2 cups sushi rice, cooked and seasoned. Assorted fillings such as sliced sashimi, avocado, cucumber, crab sticks, etc.. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Put a nori sheet on a smooth, clean surface. Put a small amount of sushi rice in the middle of the nori and spread it out in a diagonal line. Put the fillings you want on top of the rice. Make a cone shape with the nori by rolling it up from the bottom left corner and over the fillings. Roll the sheet again and again until it forms a cone shape around the fillings. A little water on the end of the nori will help seal the temaki. Do it again with the rest of the nori sheets and fillings. Put soy sauce, wasabi, and pickled ginger on the side of the temaki sushi.

Prep Time: 15 minutes

Cook Time: 0 minutes

Has all the markings of a hidden gem for people in the know…Uoichiba is tucked inside The Joint Seafood Market, the dry aged fish specialist. It also shares a space with The Joint coffee bar. So, there isn’t much space inside and you’ll be perched on a stool unless you snag an outside table. It seems better to sit inside because you can watch them make your handroll. However, the interior has a very strong fish smell (it didn’t bother me).

Choose from a handroll set or ala carte. There are some interesting handrolls like the cheeseburger, wagyu steak tartare, uni, and caviar. Keep in mind that the fish is dry aged. The slow aging intensifies the flavor (less water) and changes the texture.

Medium handroll set (5 pieces, $28): I was expecting five handrolls on a tray. However, each handroll is made to order. When you finish one, they’ll make the next one. The handrolls were (1) lean tuna, (2) fatty tuna, (3) steelhead salmon, (4), white fish, (5) prawn. The two types of tuna were similar but I preferred the lean, it was so tender and buttery. The fatty one seemed softer and mushier. The salmon was also buttery and soft. The white fish had a stronger vinegary taste but was soft. My least favorite was the cooked prawn with roe which was quite firm and too sweet. The rice was warm and the nori super crisp. Five pieces was enough for a light lunch.

Fish bone stock ($4): the fish they use varies. During my visit they used catfish, adding some ginger to it. The stock is amazing – sweet, clean, and light.

Substitutions are not allowed. I’m allergic to prawns, but I didn’t say anything and ate it. All the handroll sets come with prawn.

4.5 out of 5 stars.

Procurando uma embalagem prática e higiênica para temaki? As embalagens para temaki da Gráfica Máximus são produzidas com materiais resistentes e personalizados, garantindo isolamento térmico, apresentação impecável e conforto no consumo.

Peça agora um orçamento para a embalagem para temaki e surpreenda seus clientes desde o primeiro olhar!

Enjoy the delightful flavors of mirin soy-marinated salmon combined with creamy avocado and crunchy cucumber, all wrapped in a crisp nori sheet and fluffy sushi rice. Temaki sushi offers a fun and interactive dining experience, perfect for gatherings or a casual meal at home.

Ingredients: 4 nori seaweed sheets. 1 cup sushi rice. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 200g salmon fillet, sliced. 2 tablespoons soy sauce. 2 tablespoons mirin. 1 avocado, sliced. 1 cucumber, julienned. Wasabi, to taste. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Put rice vinegar, sugar, and salt in a small bowl and mix them together. Mix the sugar and salt together by stirring. Pour over the cooked rice and mix it together gently. Wait for it to cool down. Put soy sauce and mirin in a different bowl and mix them together. Put slices of salmon in this mixture and let them sit for 15 to 20 minutes. Warm up a nonstick pan over medium-high heat. Salmon slices should be cooked for two to three minutes on each side until they are done all the way through and the sugar starts to caramelize. Put a nori sheet on a clean surface so that the shiny side is facing down. Cover the nori with a thin layer of sushi rice, leaving a small edge around the outside. Put cooked salmon, avocado, and cucumber in the middle of the rice. If you want, add a little wasabi. From the bottom corner, roll the nori sheet tightly to make a cone. Serve right away with soy sauce and pickled ginger for dipping.

Prep Time: 30 minutes

Cook Time: 10 minutes