Temaki Hand Rolls for #fishfridayfoodies

The theme for this month's Fish Friday Foodies is Japanese fish dishes, and is being hosted by Sue of Palatable Pastime.
Honestly, I had no idea of what to make, when I thought of Japanese inspired fish dishes, I came up with things like Sashimi and Sushi.

I do my version of Sushi from time to time, and I like it, but I wanted to go outside of my usual comfort zone.

And these little hand rolls are not only fun to make but eat as well, and if you are like me, a touch squeamish about using raw fish, only because getting sashimi grade fish isn't always easy, you can use pretty much what you like in these.

If you're so inclined these also make a great party dish where everyone builds a hand roll using their favorite ingredients.

I used some crab, cucumber, pickled carrots, and avocado in mine, and while they were good, I have to admit that the taste of the Nori overwhelmed the rest of the ingredients, which I wasn't too crazy about.

Next time I may just add some 'gasp' Sweet soy sauce before I roll them up.  I think it would taste amazing.

This also does require practice to roll them up.  

Lots of practice. 

It's fun to play with food.

By the way I went here to learn how to roll the Temaki hand rolls.  She made it look really easy.

• A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
• Grilled Salmon Packets from A Day in the Life on the Farm
• Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
• Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
• Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
• Tuna Tataki from Caroline's Cooking
• Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories

Temaki Sushi Rolls - California style

Yield: 2-4 Servings

Author: Sid's Sea Palm Cooking

prep time: 10 Mcook time: 5 Mtotal time: 15 M

A fun make along dish for a gathering, or a light lunch or dinner. These go great as an appetizer as well.

ingredients:

Sushi Rice

• 2 cups Cooked Sushi Rice
• 2 tablespoons Rice Vinegar
• 1 tsp. Sugar

Fillings and roll coverings

• 1/2 Cucumber
• 1/2 cup Crab
• 1 Avocado
• 1/2 cup Pickled or raw Carrots
• 2-6 sheets Nori (Seaweed)

instructions:

How to cook Temaki Sushi Rolls - California style

Assembling the Temaki

1. Cook rice according to directions on package.    Dissolve the sugar in the vinegar and add to the rice, distributing it evenly.  
2. Julienne or cut the carrot and cucumber into small sticks.  
3. Peel and cut the avocado into slices
4. Place a sheet of Nori, shiny side down onto a cutting board, or plate.
5. Place a scoop of rice onto the top third of the Nori sheet,  wet hand and pat it down a little.  The rice is very sticky, but behaves itself when you use a wet hand to press it down lightly.   Arrange the rest of the filling on top so that part of it will stick out a little.  Fold over the lower part of the Nori sheet and roll into a cone shape. 
6. Serve immediately. 

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