Temaki sushi, often called a “hand roll,” is a casual and interactive style of sushi that’s perfect for gatherings or a quick meal. This Japanese dish consists of a cone-shaped piece of nori (dried seaweed) wrapped around sushi rice and a variety of fresh fillings like raw fish, avocado, cucumber, or crab sticks. The name “temaki” comes from “te” (hand) and “maki” (roll), reflecting how it’s hand-rolled into a cone that you eat immediately with your hands. Temaki is loved for its simplicity, freshness, and the freedom to customize each roll with your favorite ingredients. Often served with soy sauce, wasabi, and pickled ginger, temaki brings the sushi experience to life in a fun, no-fuss way. Let’s dive into making these delicious hand rolls at home!
Ingredients (Makes 8 Temaki Rolls, Serves 2-4)
For the Sushi Rice
- 200g (1 cup) sushi rice (short-grain Japanese rice)
- 240ml (1 cup) water (for cooking rice)
- 3 tablespoons rice vinegar
- 1.5 tablespoons sugar
- 3/4 teaspoon salt
For the Temaki Fillings (Choose Your Favorites)
- 100g sushi-grade raw fish (e.g., tuna or salmon, sliced into 0.5 cm thick strips, about 8 cm long) or 100g cooked crab sticks (imitation crab, shredded) or 100g cooked shrimp, peeled and deveined
- 1 avocado, peeled, pitted, and sliced into thin strips (about 8 cm long)
- 1 small cucumber, peeled, seeded, and cut into matchsticks (about 8 cm long)
- 1 medium carrot, peeled and cut into matchsticks (optional, blanched for 1 minute to soften)
- 2 tablespoons masago (fish roe, optional, for a pop of texture)
- 2 green onions, thinly sliced (optional, for garnish)
For Rolling and Assembly
- 4 sheets nori (dried seaweed, full size, about 20×18 cm, each cut in half to make 8 pieces)
- 1 tablespoon toasted sesame seeds (optional, for extra flavor)
For Serving
- Soy sauce
- Wasabi paste
- Pickled ginger (gari)
- Optional: Sriracha or spicy mayo (mix 2 tablespoons mayonnaise with 1 teaspoon sriracha)
Equipment
- Rice cooker or medium pot with lid
- Wooden or plastic mixing bowl (for sushi rice, avoid metal to prevent a metallic taste)
- Sharp knife and cutting board
- Small bowl of water (mixed with 1 teaspoon rice vinegar, to wet hands)
- Clean kitchen towel
- Serving plates or platter
Step-by-Step Recipe
Step 1: Prepare the Sushi Rice
The foundation of temaki is perfectly seasoned sushi rice, which adds a tangy, sticky base to hold the fillings.
- Rinse the Rice: Place the sushi rice in a bowl and rinse under cold water, gently swirling with your hands. Repeat 3-4 times until the water runs clear to remove excess starch. Drain well.
- Cook the Rice: In a rice cooker or medium pot, combine the rinsed rice with 240ml water. Cook according to your rice cooker’s instructions, or bring to a boil on the stovetop, then reduce to low heat, cover, and simmer for 15 minutes. Turn off the heat and let the rice steam, covered, for another 10 minutes.
- Make the Sushi Vinegar: While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until the sugar and salt dissolve (do not boil). Alternatively, microwave for 20 seconds and stir. Let it cool slightly.
- Season the Rice: Transfer the cooked rice to a large wooden or plastic mixing bowl. Pour the sushi vinegar over the rice and gently fold it in using a wooden spatula or rice paddle, using a cutting motion to avoid mashing the grains. Fan the rice as you mix to cool it down and give it a glossy finish (you can use a handheld fan or a piece of cardboard). Once cooled to room temperature, cover with a damp cloth to keep it moist.
Pro Tip: The rice should be sticky but not mushy, with each grain distinct. Use it at room temperature for the best texture—refrigerating will harden it.
Step 2: Prepare the Fillings
Let’s prep the fillings so they’re ready to roll into the temaki cones.
- Prepare the Fish (If Using Raw): Ensure your fish is sushi-grade (safe for raw consumption). Slice into 0.5 cm thick strips, about 8 cm long (to fit the cone). Keep refrigerated until ready to use.
- Prepare Cooked Fillings (If Using): If using crab sticks, gently shred them into strips. If using shrimp, ensure they’re cooked, peeled, and deveined—slice in half lengthwise if large.
- Prep the Vegetables: Slice the avocado into thin strips, about 0.5 cm thick and 8 cm long. Cut the cucumber and carrot (if using) into matchsticks of the same length. If using carrots, blanch them in boiling water for 1 minute to soften, then drain and cool.
- Prep Garnishes: Thinly slice the green onions, if using, and have masago or sesame seeds ready for adding to the rolls.
Pro Tip: Keep fillings uniform in size for easy rolling. If using raw fish, ensure your workspace and tools are clean to maintain food safety—wash your hands and knife thoroughly after handling.
Step 3: Cut the Nori Sheets
Temaki uses smaller pieces of nori to create the hand-rolled cones.
- Cut the Nori: Take each full sheet of nori (about 20×18 cm) and cut it in half with a sharp knife or scissors to create 8 pieces, each roughly 20×9 cm. Stack the pieces and cover with a slightly damp cloth to keep them from drying out.
Pro Tip: Fresh nori should be crisp. If it feels soft, lightly toast it over an open flame for a few seconds to restore its texture.
Step 4: Set Up Your Rolling Station
Temaki is best assembled fresh, so let’s set up an interactive station for rolling.
- Arrange Ingredients: Place the nori pieces, sushi rice, fillings, sesame seeds, and garnishes on a table within easy reach. Have a small bowl of water mixed with 1 teaspoon rice vinegar nearby to wet your hands (this prevents the rice from sticking).
- Prepare Serving Plates: Set out plates for each person, along with small bowls of soy sauce, a dollop of wasabi, and pickled ginger. If using spicy mayo, mix 2 tablespoons mayonnaise with 1 teaspoon sriracha and serve in a small bowl.
Step 5: Assemble the Temaki Rolls
Temaki is rolled by hand into a cone shape—no bamboo mat needed! Here’s how to make each roll.
- Lay the Nori: Take a piece of nori (20×9 cm) and place it shiny side down on your palm or a flat surface, with one of the longer edges facing you.
- Spread the Rice: Wet your hands with the vinegar-water mixture to prevent sticking. Scoop about 2 tablespoons of sushi rice (a small handful) and spread it thinly over the left half of the nori, covering an area about 9×9 cm. The rice layer should be about 0.5 cm thick—don’t overfill. Sprinkle with a pinch of toasted sesame seeds, if desired.
- Add the Fillings: Place your fillings diagonally across the rice, from the bottom-left corner to the top-right corner of the rice area. For example:
- Lay 1-2 strips of tuna or crab sticks.
- Add a strip of avocado and a few cucumber matchsticks.
- Top with a small dab of masago or a sprinkle of green onions, if using. Don’t overfill—use 2-3 types of fillings per roll to ensure it closes properly.
- Roll the Temaki: Start by folding the bottom-left corner of the nori (where the rice and fillings are) up and over the fillings toward the top-right corner, forming a cone shape. Continue rolling the nori around the fillings, tucking the right side of the nori into the cone to secure it. The top of the cone should be open, with fillings slightly poking out. If needed, dab a bit of water on the edge of the nori to help it stick and seal the cone.
- Repeat: Make 8 temaki rolls total, varying the fillings as desired. Serve immediately to keep the nori crisp.
Pro Tip: Roll firmly but gently to avoid squashing the fillings. If the nori doesn’t stick, you may need a bit more water on the edge to seal it. Practice makes perfect—your cones will get neater with each roll!
Step 6: Serve the Temaki
Temaki is best eaten fresh, as the nori softens quickly once rolled.
- Serve Immediately: Place the temaki rolls on plates, seam side down, or let diners roll their own at the table for a fun, interactive experience. Serve with soy sauce, wasabi, pickled ginger, and spicy mayo (if using) on the side.
- Eating Tip: Temaki is traditionally eaten with your hands, not chopsticks. Dip the open end lightly in soy sauce (mixed with a bit of wasabi, if desired) and take a bite from the top, enjoying the combination of flavors and textures. Use the pickled ginger to cleanse your palate between rolls.
Serving Tip: If hosting a temaki party, keep the nori and fillings separate until ready to roll. This prevents the nori from getting soggy and lets everyone customize their rolls.
Tips for Success
- Sushi-Grade Fish: If using raw fish, ensure it’s labeled sushi-grade or sashimi-grade, and purchase from a reputable source. Freeze the fish for at least 24 hours before thawing to kill any potential parasites (a common safety practice).
- Nori Freshness: Use crisp nori for the best texture. If it’s been sitting out and feels soft, lightly toast it over an open flame for a few seconds to restore its crunch.
- Rolling Technique: The key to a good temaki cone is to roll tightly at the base but leave the top open for fillings to peek out. Don’t overfill, or the cone won’t close properly.
- Vegetarian Option: Skip the fish and use a combination of avocado, cucumber, carrot, and pickled radish for a delicious veggie temaki. Add a dab of spicy mayo for extra flavor.
- Storage: Temaki doesn’t store well once rolled, as the nori becomes soggy. If you have leftover rice and fillings, store them separately in airtight containers in the fridge for up to 1 day. Assemble fresh temaki when ready to eat.
Nutritional Information (Per Serving, Approximate, 2 Rolls)
- Calories: 150-200 kcal (varies by fillings)
- Protein: 6g (more if using fish)
- Fat: 4g
- Carbohydrates: 25g
- Sodium: 400mg (varies by soy sauce usage)
Temaki sushi is a delightful way to enjoy fresh, customizable sushi in a casual, hands-on format. Whether you’re hosting a sushi night or craving a quick Japanese-inspired meal, this recipe brings the joy of sushi-making to your table.