Temaki is a form of sushi made in the shape of a cone or a roll. It is different from maki sushi, as it is not cut into pieces but is served whole.
Making temaki sushi is simple, and does not require appliances or utensils. In this version, we use blanched prawns seasoned with mild spicy mayo, togarashi (chilli pepper), spring onion and tobiko (flying fish roe), hand-rolled with sushi vinegared rice and nori (seaweed roll).
Temaki Karai ebi:
Ingredients:
Prawns 30 gm
Togarashi 3 gm
Spring onion 2 gm
Tobiko 5 gm
Sweet chilli mayo 15 ml
Sushi rice 50 gm
Half a nori sheet
Wasabi 5 gm
Pickled ginger 10 gm
Soya 20 ml
Method:
Mix together the blanched and chopped prawns, togarashi, spring onion, tobiko and sweet chilli mayo.
Place a nori sheet on your palm, apply rice on half of the nori sheet and place a seasoned prawn in the middle.
Slowly swirl it into a cone shape.
Serve with wasabi paste, pickled ginger and soya.
Cecilio F. Apostol, known as Chef Leo is the expat chef at Teppan, Alwarpet, Chennai
