Roll your own sushi - temaki
How to make sushi
Mushroom hosomaki
Avocado futomaki
Pinwheel sushi
Uramaki sushi
Roll your own - Temaki
Sesame aubergine nigiri
Square sushi
Warm bbq aubergine sushi
Asparagus sushi
chirashi sushi
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 4
This has to be the most sociable way to eat sushi - getting your guests to roll their own. Kids would love it too. Any of the fillings in this sushi chapter or indeed in the whole ebook can be used to roll your own sushi so pick three or four of your favourites. I would suggest serving a selection of raw vegetables as well such as spring onions, sliced red peppers, raw enoki mushrooms and finely sliced carrots.

Just place a bowl of sushi rice on the table with bowls of the fillings and let everybody help themselves. The pictures below show you how to roll temaki but if you want more detail there are many videos on 'You tube'. Master the techniqe yourself first and then show your friends.

Varous fillings
1 batch sushi rice
10 sheets of nori cut in half

How to roll your own sushi

First take half a sheet of nori seaweed. Place it on a work surface or if you are comfortable with it hold it in the palm of your left hand (if you are right handed). Place some of the sushi rice on the nori as shown in the picture.
Then top with your fillings of choice. I have used sprouting broccoli, roasted sweet potato, roasted red pepper and spring onion in this case.
Carefully pull the bottom right hand corner of the nori over the rice and you will see that it automatically forms a cone like shape. Tuck the corner under to the left of the rice and roll it up trying to keep the cone like shape.
Keep rolling until there is only one corner of the nori left. Wet it lightly and complete the roll. The water will help the dry seaweed to stick to itself.
The temaki is now ready to eat. Serve with soy sauce, wasabe and pickled ginger.
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Nori seaweed is used for wrapping around rice to create nori sushi but has many other uses. It is dry and made in a similar way to paper - but using seaweed. You will find it in large sheets in most Asian grocers.

Nori seaweed is high in fibre, vitamins, protein and minerals. It provides calcium and iron and contains other important trace minerals and is traditionally eaten to strengthen the circulatory system and help lower cholesterol.
Enoki mushrooms are long stemmed fine mushrooms. They can now be cultivated and can be served cooked or deliver a delicious mushroom flavour if served raw. They look particularly good in temaki. Look out for them because they often appear in supermarkets and Asian stores.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally!

It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.

Pickled ginger is always served with sushi and is meant to be used as mouth cleanser inbetween each bite of sushi. Eating it altogether with the wasabe and soy sauce is great though. It can be found in most Asian stores and is sometimes coloured pink.