225 g sashimi-grade fish (salmon, tuna, or both), thinly sliced (1/2 pound)
1 medium avocado, sliced
1 medium cucumber, julienned
100 g imitation crab or real crab meat (1 cup)
60 mL mayonnaise (1/4 cup)
5 mL sriracha (1 teaspoon, optional for spicy mayo)
Pickled ginger (optional, to taste)
Wasabi (optional, to taste)
Garnish:
Soy sauce, for dipping (to taste)
Sesame seeds (optional, to taste)
Instructions
Prepare the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still hot. Allow it to cool to room temperature.
Prepare the Fillings:
Thinly slice the sashimi-grade fish, cucumber, and avocado.
Mix mayonnaise with sriracha for spicy mayo, if desired.
Assemble the Temaki:
Lay a half sheet of nori, shiny side down, on your palm.
Spread a thin layer of sushi rice on the left side of the nori, leaving about 1 inch at the top for folding.
Place your choice of fillings diagonally across the rice (e.g., a slice of fish, cucumber, avocado, and a drizzle of spicy mayo).
Roll the Temaki:
Fold the bottom left corner of the nori over the fillings, then roll it into a cone shape. Use a grain of rice to “seal” the edge if needed.
Serve and Enjoy:
Repeat with the remaining ingredients to make additional hand rolls.
Serve with soy sauce, wasabi, and pickled ginger on the side. Sprinkle with sesame seeds if desired.