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Making Hand-Rolled Temaki Sushi

  Arrange fillings, such as thinly sliced smoked salmon, cucumber, avocado and cooked egg; lettuce; water cress; imitation crab meat; shelled, cooked baby shrimp; shelled and deveined, cooked prawns; canned chunk tuna, drained; and tender-crisp, cooked asparagus spears on large platter, as desired.

Accompany with Hime Roasted Seaweed Sushi Nori, quartered, or YamamotoYama Temaki Party Toasted Seaweed; JFC Roasted Sesame Seeds; Hime Wasabi-ko (Japanese horseradish powder); House or S & B Wasabi; Kikkoman Soy Sauce; Wel•Pac Sushi Ginger and your favorite beverage.

  Place toasted nori seaweed in palm of hand, one point down. Dollop with about 2 Tbsp. Sushi Rice. Dab small amount of prepared wasabi horseradish on rice. Top with one or two filling choices. Sprinkle lightly with sesame seeds, as desired.
  Bring two corners inward to enclose filling, wrapping securely. Dip bite-by-bite into Kikkoman Soy Sauce, as desired. Cleanse palate with Wel•PAC Sushi Ginger before enjoying another Temaki Sushi, as desired.

1 cup Nishiki or Botan Rice
1/4 cup Marukan Seasoned Rice Vinegar

Combine rice and 2 cups water in medium saucepan*. Bring to a soft boil. Reduce heat to low. Cover and simmer 15 minutes, or until liquid is absorbed. Remove from heat. Let stand covered, 10 minutes. Place rice into large mixing bowl. Drizzle vinegar over all. Gently toss to combine. Cool to room temperature. Makes abut 2-1/2 cups Sushi Rice or enough for approximately 20 Temaki Sushi.

* If using electric rice cooker, place rice and water in electric rice cooker pot. Follow instructions from electric rice cooker manufacturer. Continue as directed above.