A temaki just for you.
What is sushi? You ask us, pinning your blue pupil on the temaki that is eaten by hand. Sushi is not everything. But sushi yes this temaki.
As **Yoka Kamada, from Yokaloka, or Ricardo Sanz, from Kabuki Wellington,** taught us, sushi is any dish that combines raw fish with rice. We cannot call all raw fish sushi, but we can call that which comes with rice in any of its varieties or formats.
sushi is the chirashi , the bowl that Yoka Kamada also prepared for us. Sushi are nigiris and makis. Sushi is also the temaki, perhaps the most individual type because it is eaten with the hand and, as we have also learned these months, each piece of sushi should not be shared according to Japanese custom.
Temaki is also incredibly easy to prepare… Above all, if you follow the instructions of the chef and owner of Yokaloka in Madrid, Yoka Kamada.
This is also sushi.
INGREDIENTS
sheet of nori seaweed
30gr of tuna for sushi
teaspoon of masago (roe)
Cucumber thin strips
ELABORATION
- Split the sheet nori seaweed exactly half
- spread the rice proportionally in the left third of the alga
- Place the fish on the rice from left to right diagonally to the edge of the rice
- Place the strips vegetable in the same direction as the tuna
- From the lower left base of the seaweed with rice, pull towards the upper right end, forming the beginning of a cone
- Complete the cone with the rest of the seaweed
- Place grains of rice in the seaweed and close the cone
- Decorate with masago
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.