Temaki Hand Rolls

Instructions

1. Prepare the Rice
   Place the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Season the Rice
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar dissolves. Transfer the cooked rice to a large wooden bowl and gently fold in the vinegar mixture. Fan the rice while mixing to cool it to room temperature.
3. Prepare the Fillings
   While the rice cools, prepare all your fillings. Slice the fish into strips about 1/2 inch thick and 3 inches long. Cut the avocado into thin wedges and julienne the cucumber. Arrange all fillings on a serving platter.
4. Set Up Rolling Station
   Place the nori sheets, prepared sushi rice, and all fillings on the table. Set out small bowls of water for moistening fingers, and individual dishes of soy sauce for dipping.
5. Form the Hand Rolls
   Hold a half-sheet of nori in your hand, shiny side down. Place about 2-3 tablespoons of rice on the left third of the nori sheet, leaving about 1/2 inch at the bottom. Moisten your fingers to prevent the rice from sticking.
6. Add Fillings
   Add your choice of fillings diagonally across the rice. Start with fish, then add cucumber, avocado, and sprinkle with sesame seeds as desired. Don't overfill or it will be difficult to roll.
7. Roll into Cone Shape
   Fold the bottom left corner of the nori over the fillings, then continue rolling into a cone shape. The moisture from the rice will help seal the roll. If needed, use a grain of rice to seal the edge.
8. Serve Immediately
   Serve the hand rolls immediately with wasabi, pickled ginger, and soy sauce on the side. Temaki is best eaten right after rolling while the nori is still crisp.