Temaki Sushi

Method

1. Wash the rice thoroughly, let it rest in water for 30 minutes, then drain.
2. Cook the rice: bring to a boil, reduce heat to low, cover and cook for 15 minutes. Turn off heat and let it rest, covered, for an additional 15 minutes.
3. In a bowl, mix rice vinegar, sugar, and salt. Stir until dissolved to make the sushi vinegar.
4. Spread the cooked rice in a wooden hangiri (or a large bowl). Pour the sushi vinegar over it and mix with a cutting motion (using a rice paddle) to evenly coat every grain. Let it cool.
5. Slice the tuna and salmon into slices about 3–5 mm thick.
6. Clean the red shrimp: remove the head, shell, and devein.
7. Cut the nori sheets in half to form rectangles.
8. Place a nori half diagonally on your hand (palm up).
9. Arrange three shiso leaves (without stems) on the nori.
10. Place a piece each of salmon, tuna, and shrimp on the shiso leaves.
11. Wet your hands with water (and a little vinegar) to prevent sticking. Take about 40 g of sushi rice and gently place it on the nori, covering the lower half. Do not press the rice flat; keep it fluffy.
12. Create a triangular shape by folding the bottom left corner over the filling, then roll the cone away from you, tucking the pointed end inside. Seal the edge with a few grains of rice.
13. Optionally, top the temaki with salmon roe for a lucky touch.
14. Serve immediately and eat with your hands.