Temaki Sushi (Handroll) - JFC International

Ingredients

• 2 Tbsp Nishiki rice vinegar
• 1 Tbsp sugar
• 1/4 tsp salt
• 360 g (12.7oz) freshly cooked Nishiki rice
• 6 sheets of J-Basket nori seaweed
• 5 leaves of each leafy vegetables, green kale
• 4 Tbsp. salmon roe
• 4 pieces (about 50g or 1.8 oz.) of tuna sashimi
• 4 pieces (about 50g or 1.8 oz.) of salmon sashimi
• 4 pieces (about 60 g or 2.1 oz.) of boiled shrimp (headless, medium)
• 4 strips (about 50g or 1.8 oz.) of Japanese rolled omelet
• 1/2 cucumber, quartered lengthwise
• Kikkoman Soy Sauce for topping
• Wasabi for topping