Temaki Sushi

Ingredients

• 1 kg cooked sushi rice
• Salt
• sugar
• 1 handful king oyster mushrooms
• 1 tsp oil
• 4 Spring Onions
• 0.5 cucumber
• 200 g Salmon fillet
• 8 large nori sheets (asian grocery)
• 50 g trout caviar (or salmon caviar)
• rice vinegar (for shaping)
• wasabi paste (for spreading)
• soy sauce
• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (seaweed, about 8x8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar

Instructions

1. 1.

   Clean king oyster mushrooms, season with salt and sugar, briefly sear both sides in oil and let cool. Trim spring onions, wash and cut lengthwise or quarter depending on thickness. Wash cucumber, cut lengthwise and deseed. Cut spring onions, cucumber and salmon into strips about 1 cm thick and 5 cm long. Place spring onions in cold water for 15 minutes, keep cucumber and salmon chilled. Split nori sheets in half. Mix 1 cup water with 1 cup vinegar. Lay nori sheets shiny side down on a board and lightly spread rice on the left half of each sheet with a dampened tablespoon. Spread a thin layer of wasabi paste over the rice, then lay one strip each of salmon, cucumber and king oyster mushroom with some spring onion. Roll the nori sheets diagonally into cone shapes, seal with a few grains of rice. Garnish with caviar and serve with soy sauce.

2. 2.

   Wash the rice thoroughly under running water in a sieve until the water runs clear.

3. 3.

   Bring rice, water and seaweed to a boil over high heat in a pot, then reduce to very low heat, cover and let the rice simmer for about 10 minutes. Do not lift the lid during this time! Remove from heat and let the rice rest for 3 to 5 minutes.

4. 4.

   Heat the rice vinegar and stir with salt and sugar.

5. 5.

   Transfer the cooked rice to a bowl, remove the seaweed. Stir in the seasoning mixture slowly while fanning the rice with a fan so it cools quickly to room temperature and gains a nice shine.