The parts of Temaki-sushi(hand-rolled sushi)

Last night, we ate Temaki-sushi(hand-rolled sushi) in my house.

The way to make Temaki-sushi is very easy for everyone, but

 It would be difficult to do ti in the other countries without Japan.

It's because that eating raw fishes has possibility to lhave

 a person be damaged by some bacteria in general.

However, There are many professional workers dealing with

raw fishes (to make Sashime) in Japan. They take care of preventing 

customers from falling infectious disease. 

As a result, Japanese can eat delicious Sashime.

I'd like to introduce how we make Temaki-sushi.

This is my family's style. Maybe, there are millions of

the way to make it in Japan.

1, Sushi meshi, Sushi rice;
Rice seasoned with vinegar, sugar and salt, used for preparing sushi

Close up

More close up

2, Nori
 Edible seaweed, esp. species Porphyra tenera and others of
 genus Porphyra, usu. dried and pressed into sheets

3, Shiso(the left of this picture)
a macrophyll

4-1, a kind of the filling; Natto
Fermented soybeans

4-2, a kind of the filling; Kyu-ri
a cucumber

  4-3, a kind of the filling; Ika in Japanasea squid

4-4, a kind of the filling; Ebi in Japanese
 a shrimp

4-5, a kind of the filling; Tai in Japanese
a sea bream

4-6, a kind of the filling; Akami in Japanese
a lean tuna

4-7, a kind of the filling; Tyutoro in Japanese
a medium fatty tuna