Step 1

If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.

Step 2

Cut the nori in half, right before you start eating as it becomes stale easily. You can keep in the bag after you cut.

Step 3

Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.

Step 4

Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori.

Step 5

Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.

Step 6

Fold the bottom left corner of nori over and begin folding into cone shape.

Step 7

Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.

Step 8

Serve with pickled ginger, wasabi, and soy sauce as condiments.

Step 9

Sashimi-grade fish must be eaten within 24 hours. Keep the leftovers in an airtight container and store in the refrigerator for a day.