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Temaki Sushi

Temaki Sushi, or hand roll sushi, is an interactive dish that allows you to assemble your rolls with vibrant ingredients, perfect for family nights or gatherings.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sushi rice
  • 300 g uncooked Japanese rice This short-grain rice is sticky and gives the sushi its signature texture.
  • 350 ml water Essential for cooking the rice to achieve the right consistency.
  • 5 g dried kelp (kombu) Optional; adds a subtle umami flavor to the rice.
  • 1 tbsp sake Optional; adds fragrance.
  • 2 tbsp rice vinegar Offers tanginess that enhances the flavor.
  • 1 tbsp sugar Balances out the vinegar.
  • ½ tbsp salt To season the rice.
For the Hand Rolls
  • 8 sheets roasted seaweed (nori) Provides a crunchy wrap for your hand rolls.
  • 250 g sushi-grade fish Such as tuna or salmon.
  • 200 g vegetables Of your choice (like cucumber or avocado).
  • as needed fillings of your choice Be creative! Include whatever ingredients you love.
  • as needed Japanese soy sauce (koikuchi shoyu) For dipping, adding umami richness.
  • as needed wasabi paste Optional; for those who enjoy a spicy kick.

Method
 

Preparing the Rice
  1. Rinse the rice by pouring 300 g uncooked Japanese rice into a sieve over a mixing bowl filled with cold water. Swish it around, drain, and repeat three times.
  2. Soak the rinsed rice in a cooking pot with 350 ml water and the dried kelp (kombu) for 30 minutes to 1 hour.
  3. Optionally add 1 tbsp of sake, bring to a boil over medium heat, then set a timer for 30 seconds. Reduce heat to medium-low and set a timer for 2 minutes.
  4. Simmer the rice on low heat for 5 minutes. Then crank heat to high for 10 seconds and turn off the stove, leaving the pot covered for an additional 10 minutes.
  5. After 10 minutes, remove the lid, take out the kombu if used, and gently mix the rice without crushing it.
  6. In a small bowl, combine 2 tbsp rice vinegar, ½ tbsp salt, and 1 tbsp sugar until dissolved, then pour over the warm rice and stir.
  7. Transfer the rice to a wide container, cover with a damp tea towel until ready to serve.
Assembling the Hand Rolls
  1. Cut 8 sheets of nori in half and set one piece horizontally in front of you.
  2. Place about 30 g of sushi rice onto one half of the nori, spreading it while leaving the top corner empty.
  3. Optionally spread a thin layer of wasabi paste diagonally through the rice triangle.
  4. Layer your chosen fillings of fish, vegetables, and any extras over the wasabi.
  5. Bring the bottom left corner of the nori up to the center, then roll the remaining nori around to form a cone shape.
  6. Place your Temaki on a plate, dip in soy sauce, and enjoy!

Notes

Fresh ingredients are key for the best flavors. Make it a group activity by creating a sushi bar with assorted fillings and toppings.