Temaki (Hand Rolls)
nori sheets cut in 1/4
fish and vegetable choices should all be cut about 2 inches long. I like to cut the fish into thicker strips and the vegetables into many thin strips.
For our class, we use cucumber and tuna
Prepare a bowl of water that is about 30% rice vinegar for moistening your fingers.
Hold the nori in your left hand and place an oblong of rice on the left side of the nori. Flatten the rice and make a groove in the rice for ingredients. Leave one corner without rice. Smear lightly with wasabi.
Add your fillings
Fold the corner over the rice to make a pointed end.
Now use your fingers to roll into a cone shape. Moisten the nori with water or use a piece of rice for glue.
Practice makes perfect on these rolls!