WHAT YOU DO
Step 1. First cook the sushi rice. Place the rice in a medium-sized bowl, cover with cold water and gently rub the grains against each other. Drain the rice, add more water and repeat two or three times until the water runs almost clear.
Step 2. Next, transfer the washed rice to a heavy-based saucepan. Add two cups of cold water, cover and bring to the boil over a high heat. Reduce the heat and continue to cook, covered, for about 10 minutes. Without lifting the lid, remove from the heat and set aside, for another 10 minutes to cook in its steam.
Step 3. Once fully cooked, use a rice spatula to turn the rice from the wall of the saucepan towards the middle to get a nice fluffy and sticky white rice.
Step 4. To season the rice, combine the rice vinegar and sugar in a non-aluminium saucepan and dissolve over a medium heat. Stir in the salt, take off the heat and allow to cool. Transfer the cooked rice to a shallow non-metallic baking tray. Sprinkle evenly with the sushi rice seasoning and use a rice spatula to gently fold the rice, taking care not to break the grains. Using a fan or a piece of cardboard, fan the rice to help cool it to room temperature and absorb the excess sushi rice seasoning. Use the seasoned rice as soon as possible. Cover with a damp cloth if you are not using it immediately, and store in a cool place for up to 12 hours. Storing sushi rice or rolls in the fridge will harden the rice.
Step 5. To make the temaki, lay half a sheet of nori shiny-side down. Put a heaped tablespoon of sushi rice on the left side of the nori sheet. Use moistened fingertips to spread the rice evenly over nearly half of the nori sheet.
Step 6. Place the leaves, smoked trout and mango at a 45 degree angle on the rice, as pictured. Try not to overload as this will make it difficult to roll.
Step 7. Carefully roll the temaki by folding the bottom-left corner of the nori over towards the top-right corner of the rice. Continue to fold as pictured. Place a few grains of cooked rice on the final corner of the nori to complete and hold the fold.
Step 8. Garnish with a spoonful of caviar and serve.
TIP: You can roll the temaki by laying the nori on the palm of your hand but novices may find it easier to roll them on a solid surface.
Recipe by Fiona Uyema. Photography by Harry Weir, assisted by Brian Clarke
