Wash rice under cold water until the water runs clear, then leave in a strainer  for 30 min.

Clean Konbu (kelp) with a wet cloth.

Add correct amount of water (less amount of sake) and konbu  in rice cooker as it cooks to add more flavor. Then add sake and  cook rice.

Rinse hangiri (a wooden mixing bowl), and fill with the water up to  4~5cm depth and leave it for 15min. Then dump the water and remove excess water with a cloth.

Wash then dry shiso leaves, lettuce and kaiware daikon (raddish sprouts) and cut off stems of Kaiware. Cut cucumber into quarters, then into strips about 10 cm long.

This is an example of authentic Neta (fillings) for Temaki Sushi.

You may choose other fillings such as ham, canned tuna, beef and chicken, or even cheese.

Insert a toothpick under dark vein of shrimps and remove vein.

Boil shrimps, then remove shells.

Heat oil in skillet or square rolled egg making pan. Add half the egg, as it cooks, roll gently from front to back to form a rolled egg. When roll is completed,add oil to pan and pull rolled egg towards you.

Remove eggs from pan and turn it onto a Makisu (banboo mat) or a clean cloth and roll the omelette firmly.

Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices.

Remove cooked rice and place into hangiri. Sprinkle Sushi vinegar evenly over rice. Be sure to mix vinegar with hot cooked rice as vinegar doesn't mix with cold rice well.

Japanese Vinegar is made from rice. You can buy it at Japanese food shops , but for home use, a special vinegar mix for sushi such as "sushi seasoning" or freeze dried powder such as "sushi-no-ko" is more easy and convenient.

Cut into rice thoroughly to mix and fan to cool it down at the same time.

Do not squish the rice

Decoratively place prepared fillings on a large plate.

Cover sushi rice with a slightly wet cloth, so that sushi rice does not dry out.

Cut a sheet of Yakinori into 1/4 size or 1/2 size if you like to make a temaki roll like a sushi chef!

Do not place too many fillings in a single plate.

HOW TO PREPARE

TEMAKI SUSHI

The wide bottom allows for even cooling while the hangiri absorbs excess moisture during and after seasoned rice vinegar has been added to cooked sushi rice. Hangiri is not mandatory for sushi rice preparation, however, it really does help make a perfect batch of sushi rice. It is a nice addition to any sushi wares collection especially when serving Chirashi Sushi.