Temaki-sushi

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Temaki-sushi (Hand rolled sushi)

1. Introduction

Originally, sushi meant vinegared rice, and there are many type of sushi in Japan. Usually, Nigiri-sushi, a rice ball with a piece of fish on top, is served at Japanese restaurants. Maki-sushi, a sushi roll, is also very common. However, Temaki-sushi (hand-rolled sushi) is very popular at home, because it is much easier to prepare. Temaki-sushi looks like a cone, surrounded by a sheet of Nori with various Neta in the middle. Usually, rice, Nori and Neta is served on the table, and everybody will roll it by oneself.

Talking of table manner, eating sushi by hand is an authentic way. Usually, a small starter is served in the beginning, and then sushi is served. Sashimi, just the fish on top of sushi, may be served between the starter and sushi. In Japan, miso soup is served after sushi. For drink, Sake, beer and Japanese green tea is recommended. I personally like drinking dry white wine, e.g. Spanish Chardonnay and French Chabris.

2. Materials

A. Rice

There are two kind of rice, called Japonica and Indica. Japonica is round short grain and becomes sticky after being cooked. Indica is long grain like "Jasmine Rice" and is less sticky than Japonica. Japonica is suited for sushi and other Japanese dishes. Indica is suited for fried rice and curry.

B. Japanese Vinegar

Japanese Vinegar is made from rice. You can buy it at Japanese food shops and other places, 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. These products also contains sugar and Japanese bouillon made from kombu.

C. Kombu

Kombu is a kind of kelp that grows in cold sea water in northern coast of Japan. This is very widely used in Japanese cooking as a source of buyon. For making sushi, a piece of kombu is cooked together with the rice to give better flavor to it.

D. Nori

This is also a kind of sea weed, or algae. This is farmed in a quiet, shallow water in the southern coast of Japan. This is usually dried in frames and sold like sheets of black paper. For Temaki-sushi, we usually cut it into approximately 10 cm square.

E. Wasabi

A very strong green paste. A kind of horseradish . This is used to kill "fishy" smell, but also believed to prevent possible infection. You can buy it as paste in a tube, or dried powder that needs to be reversed into paste with water. Paste in a tube is more convenient, but powder is usually cheaper.

F. Gari

Pickled ginger. Used for refreshing your mouth between different kind of sushi.

G. Soy sauce

A Japanese company "Kikkoman" is making soy sauce in Europe, and this can be easily found in Sweden.

H. Neta

Neta refers to topping or filling of sushi. Fish, sea foods, vegetable and egg omelet are used, but can be anything of your favorite thing. Most of the these Neta are fresh, but some of them are served after marinated, cooked, steamed or grilled. From the sanitary point of view, Neta must be very fresh and carefully handled. It is very important to confirm the fish shop whether it is suited for eating as sushi, however the safe and easy alternative is to buy frozen products at Japanese food shop. Freezing the fish meat is recommended to avoid possible worm infection, but some Neta is safe and taste better without freezing. The typical Neta available in Europe are following.

Tuna: The king of fish, the king of sushi. The pink, fat-rich meat is called "Toro". Tuna is caught usually in Mediterranean or Atlantic ocean, and usually already frozen during transportation.

Marlin (sword fish): Taste like tuna, but the meat looks more white than tuna.

Salmon: Norwegian salmon is very good for sushi. In general, wild salmon has high risk of worm infection without freezing. However, most of Norwegian salmon is farmed and seems to be safe without freezing in most of case. But for those who prefer safer side, frozen salmon filet is recommendable.

Caviar: Various kind of caviar is suitable for sushi. Salmon caviar is one of the best, but others are also good for sushi.

Eel: You can buy "Kabayaki", steamed and grilled eel, at Japanese food shops. They are usually frozen and ready to go by just warming.

Prawn: Frozen prawn that is already boiled and cut for sushi can be found at Japanese food shops.

Shrimp: Boiled shrimp commonly found in Scandinavia is also good for sushi. Can be combined with cucumber.

Scallop: Scallop is the most recommendable shell fish for sushi available in Sweden. Must be very fresh or frozen. Can be combined with cucumber.

Cucumber: A classic. Japanese cucumber is smaller, but this does not matter.

Umeboshi: Pickled Japanese plum. You can buy as a whole or in the form of paste at Japanese food shops. Goes very well with cucumber.

Avocado: Serving avocado with tuna first became popular in California, but now also popular in Japan.
Natto: Fermented soy bean. Served with soy sauce and Japanese mustered. An equivalent to "blue cheese" in Japan; some love it, others hate it.

Egg Omelet: Hard cooked omelet is also very popular. Usually Japanese bouillon and sugar are added.

3. Method

Step 1. Cooking rice

In Japan, we add 100 to 110 % vol/vol of water to washed rice when cooking it. However, due to the dry climate in Sweden, it is recommended to add 120 to 130 % vol/vol water. Soaking the rice in water for one hour is also good to rehydrate the grain. Usually, 100 to 200 ml of rice is enough for one person, but depends on how hungry he or she is.

Electric rice cooker is very convenient and gives stable results. This is available from approximately SEK 600:-. However, you can also cook it on normal electric stove. In that case, first with 2/6 power for 10 minuets, then 6/6 power until the water is gone, and let it sit for 15 minuets. Important thing is to avoid opening the lid of the pan during the process, and observe the final incubation time. When the water is gone, the boiling sound disappears, and this can be also confirmed by touching the pot with hard thing.

A sheet of Kombu is added together with rice and water, but this can be omitted when using powder vinegar.

Step 2. Adding vinegar and cooling

After the rice is cooked, then move it into a new bowl. Mix sushi vinegar either in the form of liquid or powder. The recipe for sushi vinegar is as following.

For 4 cup of rice (1 cup= 180 ml), use 1/2 cup of Japanese vinegar+ 5 Tbsp of sugar + 1 tsp of salt

In case of powder ("sushi-no-ko"), use 1 pack (75g) of it with 5 to 7 cup of rice.
Be careful not to destroy the rice grain. Let it cool down while mixing. Then, the rice is ready.

Step 3. Preparing Neta

For Temaki-sushi, usually Neta will be prepared like a stick of 1 cm x 1 cm x 10 cm. But this doesn't matter so far as it can be rolled.

Step 4. Rolling at table

First, take a Nori-sheet on your palm.
Second, spread rice and Wasabi on it.

Third, put Neta.

Then, roll it like a cone.

Dip it to soy sauce just before eating.
That's all!

4. Practical information

Japanese food shops in Stockholm

1. Japan Food and Kitchen (JFK): St Eriksgatan 99, Tel. 08-34 38 15

2. Naoi: Tegnergatan 6, Tel. 08-673 58 81

3. San-Ai: Tegnergatan 15, Tel. 08-20 25 72

Suggestion of where to buy fresh fish in Stockholm

1. Hörtorget Saluhall

2. Östermalms Saluhall

3. COOP at Fitja

4. ICA at Kungenskurva

Suggestion of Sushi bars in Stockholm

1. MARU: Västmannagatan 69, Tel. 08-34 69 54

2. KI-MAMA: Observatoriegatan 13, Tel. 08-33 34 82

3. Roppongi: Hantverkargatan 76c, TEL: 08-650 17 72

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