Temaki-Sushi with Prawns or Fillet of Beef

For the sushi rice, wash the rice in a sieve and allow to drain. Bring the water to the boil in a saucepan and add the rice. Boil rapidly for 2 minutes. Then cover and reduce the heat and allow the rice to simmer for 20 minutes. Turn off the heat and remove the lid. Place a clean kitchen towel over the pan and replace the lid, then allow the rice to draw for a further 10 minutes. Meanwhile, in a small pan, mix and warm the vinegar, sugar and salt. Turn the rice out into a wide dish, and immediately blend carefully with the vinegar mixture, cool to room temperature, and cover with a damp cloth.

For the prawn sushi, wash the cucumber, carrot and radish, peel and cut into sticks about 7 cm long and 1/2 cm thick. Blanch the carrot sticks in boiling water. Cut the nori leaves into squares of about 12 cm, lay a nori leaf with a corner beneath on the left hand, then cover with 1 moderately-heaped tbsp. rice, 3 prawns, some cucumber, carrot and radish sticks, and season with a little wasabi. Roll the nori leaf into a bag.

For the fillet of beef sushi, cut the beef into very thin slices and spread flat with a wide-bladed knife. Halve the fillet slices crossways, grind some pepper over them, and brush over thinly with some wasabi.Halve the avocado and stone and peel it, cut into narrow thin strips and immediately drizzle 2 tbsp. lemon juice over it. Wash the courgette, wash and peel the radish and cut both into thin, narrow strips. Roll bags as with the prawn sushi, and dip the sushi in the soy sauce before each bite.

Tip:
You can also use finely-cut smoked salmon, or thin strips of omelette. Typically Japanese: raw salmon or tuna. For this, the fish must be absolutely super-fresh. Prepare all ingredients and place them on the table, then everyone can put their Sushi together just as they like it. Instead of nori, you can also use leaves of Roman lettuce.