Practical, versatile and full of freshness, temaki is a great choice for those who want to prepare something special without the hassle. With few ingredients and quick assembly, it adapts to different combinations and occasions, working well for both a fancy snack and a light meal. Furthermore, it allows you to explore balanced flavors and beautiful presentations, even without much experience in the kitchen.
Next, see 3 revenues easy and light temaki to make at home!
Ingredients
- 1 cup cooked Japanese rice
- 150 g the salmon fresh cut into small cubes
- 1/2 avocado cut into cubes
- 1 tablespoon of cream cheese
- 1 tablespoon chopped chives
- 1 teaspoon black sesame
- 1 teaspoon of white sesame
- 1 sheet of nori seaweed
Preparation mode
In a bowl, place the salmon and mix with the cream cheese until well coated. Add the avocado and chives and mix gently to maintain the texture. Cut the nori sheet in half to form two bases. Take one half and place it with the shiny side facing out. Place the nori seaweed in the palm of your hand or on a clean surface and shape it into a cone, slightly overlapping one of the ends to firm the shape. Place part of the Japanese rice inside the cone, pressing lightly with your fingers to accommodate and fill the base. Distribute part of the salmon and avocado filling to the edge of the cone. Finish with black and white sesame on top. Repeat with the other half of the nori seaweed and the remaining filling. Serve immediately.
2. Shimeji temaki
Ingredients
- 1 cup cooked Japanese rice
- 1 cup of tea shimeji
- 1 tablespoon of butter
- 1 tablespoon soy sauce
- 2 tablespoons of cream cheese
- 1 tablespoon chopped chives
- 1 sheet of nori seaweed
Preparation mode
In a container, separate the shimeji into smaller strips, discarding the harder base. In a frying pan, melt the butter over medium heat. Add the shimeji and sauté, stirring from time to time, until soft and lightly golden. Add the soy sauce and continue stirring until the liquid reduces and coats the shimeji well. Turn off the heat and let it cool slightly. In a bowl, mix the sautéed shimeji with the cream cheese until a creamy filling forms.
Cut the nori sheet in half to form two bases. Take one half and place it with the shiny side facing out. Place the nori seaweed in the palm of your hand or on a clean surface and shape it into a cone, slightly overlapping one of the ends to firm the shape. Place part of the Japanese rice inside the cone, pressing lightly with your fingers to accommodate and form the base. Add part of the shimeji filling to the edge of the cone. Adjust the shape with your hands and finish with chopped chives. Repeat with the other half of the nori seaweed and the remaining filling. Serve immediately.
Ingredients
- 1 cup cooked Japanese rice
- 100 g kani cut into strips
- 1/2 manga cut into strips
- 1/2 cucumber cut into strips
- 1 tablespoon of cream cheese
- 1 tablespoon of white sesame
- 1 sheet of nori seaweed
Preparation mode
In a bowl, mix the kani with the cream cheese until well coated. Cut the nori sheet in half to form two bases. Take one half and place it with the shiny side facing out. Place the nori seaweed in the palm of your hand or on a clean surface and shape it into a cone, slightly overlapping one of the ends to firm the shape. Place part of the Japanese rice inside the cone, pressing lightly with your fingers to accommodate and form the base. Distribute part of the kani over the Japanese rice. Add part of the mango and cucumber, arranging it into strips to give structure to the filling. Finish with white sesame on top. Adjust the shape with your hands. Repeat with the other half of the nori seaweed and the remaining filling. Serve immediately.