Temaki Zushi (Hand-Rolled Sushi Cones)

Rinse the rice in a sieve under cold running water, swirling with your hand until the water runs almost clear. Bring the rice and the 480 ml water to a boil in a covered pot, lower the heat, and simmer gently for 15 minutes until the water is absorbed; then let it rest, covered and off the heat, for 10 more minutes to finish steaming.

• 400 g sushi rice
• 480 ml water
• as needed cold water, for rinsing

✅ Done when: rice is tender, water fully absorbed, and grains look fluffy after resting

While the rice cooks, warm the vinegar, sugar and salt in a small pan over low heat just until dissolved, without letting it boil. Turn the hot cooked rice into a wide bowl, pour the vinegar mixture over it, and fold gently with a flat spoon using cutting strokes (not stirring) while fanning it to cool to room temperature.

• 60 ml rice vinegar
• 2 tbsp sugar
• 1 tsp salt

✅ Done when: rice looks glossy, separate, and is cool to the touch