Ingredients for Temaki Sushi
(serves 3)

300ml Rice (10 1/2 oz)
300ml Water (10 1/2 oz)
1 tbsp Sake
5×5cm Kombu Kelp (2×2 inches)

2 tbsp Roasted White Sesame Seeds
A Little Ginger

40ml Rice Vinegar (2 tbsp & 2 tsp)
1/2 tbsp Sugar
1 tsp Salt

2 Eggs
2 tsp Sugar
A Bit of Salt

4 Srimps

100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)
100g Kampachi - Greater Amberjack (3 1/2 oz)
100g Fatty Salmon (3 1/2 oz)
1 Precooked Anago - Conger Eel
2 Scallops
1 Cuttlefish

Looseleaf Lettuce
Newly Harvested Onion
Radish Sprouts
1/2 Cucumber
50g Takuan - Pickled Daikon Radish (2 oz)
50g Nagaimo - Japanese Mountain Yam (2 oz)
10 Shiso Leaves - Beefsteak Leaves

Toasted Nori - Toasted Laver Seaweed

Gari - Sushi Ginger
Mayonnaise
Wasabi - Grated Japanese Horseradish
Soy Sauce

How to Make Steamed Rice
Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5×5cm kombu kelp (2×2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

About Music
Frédéric Chopin - Valse in D-flat major “Minute Waltz” - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/