1. 1

   To make sushi rice, cook washed rice, water, sake and kombu together in a rice cooker. When done, put cooked rice in a large bowl, pour sushi vinegar mixture over it evenly, mix and then fan the rice to cool.

2. 2

   To make tamago-yaki, mix the omelet ingredients in a bowl and heat the vegetable oil over medium heat in a small non-stick pan. Pour in the egg mixture all at once, stir slightly and cook until set. Place omelet on parchment paper and press gently into a flattened rectangular shape.

3. 3

   Cut the omelet and all filling ingredients into 1 cm- (1/3 in.-) x 7-8 cm- (3 in.-) long pieces.

4. 4

   Make the hand rolls as you eat. Holding a half-sheet of nori in one hand, spoon 3 T of the sushi rice and spread onto one side of nori in a tilted triangular shape. Spread small amount of wasabi on rice if desired. Add 3 or 4 pieces of your favorite fillings in the center of the rice (see photo). Roll up the nori (see photo) and dip in soy sauce to taste.

   

1. * 1Select temaki ingredients depending on personal preference to create a balance of taste and color. Alternative fillings may include any sashimi-grade fish such as salmon, boiled shrimp, roast beef, cured ham or tuna salad.

Recipe by Kikkoman Corporation