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Temaki hand roll with shiitake and chives Recipe

Ingredients for people


    Part one of the recipe
  • Japanese sushi rice : 500 g
  • Water : 550 ml
  • Caster sugar : 75 g
  • Maldon salt : 15 pinch(es)
  • Rice wine vinegar : 100 ml
  • Nori leave(s) : 6 whole

  • For the filling
  • Shiitake mushroom(s) : 100 g
  • Soy sauce : 1 Tbsp
  • Peanut oil : 1 Tbsp
  • Chive(s) : 0.5 bunch

  • To serve
  • Wasabi : 5 g
Method
  • 1For the rice:

    To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.

    Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.

    Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.

    Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.

  • 2For the filling:

    Slice the shiitake mushrooms very thinly.
    Cut the chives into 5 cm long pieces.

    Heat a frying pan until hot and add the peanut oil. Fry the shiitake mushrooms very quickly and then add a splash of soy sauce. Remove from the pan and allow to cool.

    Cut the nori sheet into 4 squares. Place a sheet in your hand and place a small ball of the seasoned sushi rice in the centre of the nori. Add some shiitake mushrooms and a few pieces of chive. Add a smear of wasabi. Roll into a cone shape. Repeat to create the remaining portions.

Chef's tip

«This style of sushi is one that is often made sitting around a table with the ingredients in front of you. It is meant to be eaten immediately.»

A traditional cone shaped sushi filled with perfectly cooked sushi rice, a few sauteed shiitake mushrooms and chives.

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  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  10mins

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