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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Temakizushi (Sushi Rice Cone) Recipe

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This recipe for Temakizushi (Sushi Rice Cone) is from English as a Second Language 45th Anniversery Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
160 g (5.7 oz.) sugar
45 g. (1.6 oz.) salt
200 ml (7 oz.) rice vinegar
10 cups rice - white short grain
10 sheets roasted seaweed (sushi nori)
2 cucumbers
5 layers lettuce
10 sticks imitation crab meat
10 Tbs mayonaise (tablespoon)
small amount soy sauce
Directions:
Directions:
Note: you need a rice cooker or pan to make steamed rice. Freshly steamed rice is always best to make sushi rice but wait until the sushi rice cools down.
1. Steam the rice
2. Cut the cucumber lengthwise
3. Pull apart the imitation crab
4. Cut each lettuce layer in 3 pieces
5. Cut seaweed (sushi nori) in half
6. Combine sugar and salt together with the rice vinegar put in a pot and heat the mixture up until all of it dissolves.
7. Transfer the cooled freshly cooked rice to a large bowl and sprinkle vinegar mixture over the rice mixing gently while fanning.
8. Take the seaweed and spread proper amount of sushi rice (about 2 spoonfuls) and place cucumber stick, lettuce, imitation crab and mayonaise over the center of the rice and roll into a cone shape.
9. You can use a little water to close the edge of the roll.
10. Enjoy with soy sauce

Optional: you can put anything you like such as crab meat, boiled shrimp, fresh cut tuna, or salmon. Be creative

Note: The Sushi Zu (vinegar mixture) in this recipe is to make 10 cups of rice, so you can use some and store the rest of it in the fridge.

 

 

 

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