Temaki sushi

Temaki sushi is a great choice for a party. To eat them, cutlery is not required; it is convenient to take the pouches with rice and filling with just your hands. Another serving option is to prepare rice, nori, and various toppings, and let your guests roll their own temaki of their choice.

Ingredients

• 1 package (10 sheets, 28 g) "Sushi-Nori" seaweed
• 150 g lightly salted or smoked salmon in one piece
• 10 large boiled shrimps
• 2 avocados
• 2-3 medium cucumbers
• 8-10 green onion feathers
• wasabi
• pickled ginger
• soy sauce "For sushi"
• For rice:
• 1 box (250g) sushi rice
• 4 tbsp. l. rice vinegar
• 3 tbsp. l. Sahara
• 2 tsp salt

Directions

1. Prepare the rice according to the instructions on the package. Cool it down a little. For dressing, mix the vinegar, sugar and salt. Heat slightly until sugar and salt are completely dissolved. The dressing should be warm.
2. Transfer the rice to the center of a large dish (do not use the crust of sushi rice formed on the bottom of the pan), pour out the entire dressing, scatter the rice with a spatula, then re-center with the dressing, and so on 4 times. Leave it on for 10 minutes.
3. Cut the fish into cubes (like crab sticks). Cut the shrimps in half along their entire length. Peel the avocado, remove the pit, cut the flesh into long slices. Peel the cucumbers and cut into cubes, removing the seeds with a spoon. Chop the green onion feathers to the same length.
4. Cut the nori sheets in half.
5. Place the nori sheet in front of you, shiny side down, wide side facing you. Take some rice and place it on the nori on the right, smooth it out with a thin layer. Apply some wasabi to the center.
6. Place the filling of your choice diagonally on the rice (for example, a slice of cucumber, a slice of salmon or shrimp and green onions). Fold the top right corner of the nori over the filling.
7. Lift the roll and wrap the free end of the nori around the filling, tapering it. Moisten the edge of the nori with water and press down. Place temaki sushi on a platter. Serve with soy sauce and pickled ginger.