Vietnamese Temaki Sushi
May 19, 2016
This hand rolled style sushi is filled with the fresh flavors of a Vietnamese spring roll.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 2-4 Servings
1Before you roll the temaki, you’ll need to sauté your shrimp. Peel and devein four large shrimp, rinse and pat dry.
2Heat a sauté pan on medium high, adding in your sesame oil after a minute or two.
3Once pan is heated and oil is hot, toss in shrimp, Samurai sauce, honey, rice wine, salt and lime juice. Sauté until shrimp are cooked through and turn pink, turning at least once during cooking – about 3-4 minutes. When done, set aside to cool.
4Sushi hand rolls, or temaki, are a little more delicate, but fun and creative. You’ll need to fold your nori sheet in half, then score and separate it into two rectangles.
5Prepare the cooked rice by placing it into a medium-sized mixing bowl, preferably glass or plastic. Sprinkle about 1 teaspoon of the extra rice wine over the top and mix in. This keeps the rice from drying out and becoming too sticky to manipulate.
6It’s always good to keep your hands dry while handling the nori so it won’t get soggy and shrink up.
7Place your nori shiny side down and put half of the rice onto right side of the rectangle sheet, positioned diagonally in the bottom corner.
8Stack your fillings - carrot, daikon, lettuce, etc. - diagonally across rice, with the ends pointing up and to the left (these will end up hanging out.)
9Gently fold the top right corner over the rice and fillings, then grab the bottom left corner and bring it over that to wrap it around the other side. Curl it around until it forms a cone shape.
10Dampen a fingertip to adhere the edge to the underside of the cone and lay flat on plate for it to set and seal.
11Stuff your cooked shrimp and extra ingredients into the top, garnish with cilantro and serve.