Temaki RollIngredients
Cooked sushi rice (instructions below)
Nori sheets and rolling mat
Raw salmon

Cut all ingredients into long strips approximately one centimetre wide.
Use half a piece of nori sheet and use only 1/3 of the nori sheet.
Place all ingredients on the right hand side.
Fold the bottom right hand corner to the middle of the sheet and then keep rolling until it forms a shape of an ice cream cone.

Sushi rice instructions:
2 cups rice
4 cups water
3 tbsp rice vinegar
2 tbsp sugar
¼ tsp salt

Wash rice under cold water until water runs clear. Allow the rice to
dry naturally. Place the correct amount of water into a saucepan with a tight fitting lid with the washed rice.
Set heat to cook on high until water is boiling, then turn heat to lowest possible setting for approximately 12-15 minutes. Make sure you have a tight fitting lid so heat won't escape.
Turn off heat and allow to stand for five minutes.
Mix vinegar, sugar and salt and place in a microwave oven for about 10-20 seconds (do not bring to a boil) to allow the sugar to dissolve.
Poor this mixture over the cooked rice. With a wooden spoon gently slice through the rice so as to separate.
Cool quickly, fanning by hand or fan. Place rice in a flat baking tray (line the tray with a sheet of Glad Wrap) and then place another sheet of Glad Wrap on top of the rice. Press the rice so as to evenly distribute. Allow the rice to cool naturally or it may be placed outside to cool. Makes four temaki rolls.