Asian: Temaki by Recipe Cottage

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	Temaki

		Temaki 12 pieces shrimp 100 gram sashimi style tuna 100 gram Atuyaki Tamago (layered omelette), sliced 150 gram roast beef, thinly sliced 1 small can tuna flakes 1 whole avocado, sliced into long strips and sprinkled with lemon juice 1 whole cucumber, sliced like a pencil and sprinkled with salt 1 stalk celery, sliced like a pencil and with sprinkled salt 10 sheets roasted laver sheets 30 gram daikon radish sprouts 10 leaves green perilla 30 gram watercress wasabi (grated) 6 cups sushi rice Devein the shrimp, skewer to prevent curling and boil for 2 minutes. remove shell, head and tail. Slice tuna like a pencil and sprinkle with soy sauce. Dress canned tuna with mayonnaise, salt, soy sauce and pepper. Put 1-8 on a large dish to by your sense. Put 10 on the side and between the main ingredients. Transfer the sushi rice to a large wooden bowl. Take a laver sheets ( perilla leaves ) on the hand. Put some rice (don't too much) on it. Smear with a bit of wasabi (your taste) Top with main fillings (your taste - one filling or combination over a filling). Carefully roll the sheet like a cone. Sushi Rice Wash rice. Put rice and two chips dried seaweed in a rice cooker and turn heat on. During steaming, combine sugar, salt and rice vinegar in a bowl, and mix well. After steaming, wait 10 minutes. Put all of the steamed rice in a wooden bowl, and sprinkle this dressing on the rice. Stir and mix well and cool down.