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How to make Hand Roll Sushi (called Temaki) with smoked salmon, avocado, cucumber, shiitake mushrooms and daikon sprouts! An easy step-by-step guide. Vegan-adaptable.
This recipe for Handroll Sushi also know as Temaki, comes from my beautiful friend Nami. She enjoys bringing her Japanese heritage to the table when entertaining family and friends by throwing an interactive “Temaki Party”.
What is Temaki?
Temaki means “hand roll” in Japanese. Hand rolls are basically coned-shaped sushi rolls filled with sushi rice, vegetables, fish and dressed with wasabi and soy sauce. They are different from sushi rolls which are rolled into tubes, and cut into slices. These remain in one piece and are cone shaped.
Ingredients in Temaki Rolls
- Sushi Rice: make the Japanese Rice with short-grain white rice (Calrose rice) and seasoned with rice wine vinegar, salt and sugar.
- Veggies: red bell pepper, cucumber, carrots, avocado, mushrooms (enoki, cremini, shiitake, button) and microgreens or daikon sprouts.
- Fish or seafood: smoked salmon, homemade lox, sashimi grade ahi tuna, hamachi, crab, shrimp, crispy shrimp tempura, roe, crispy salmon skin (or sub baked or smoked tofu)
- Nori sheets
- Serve with wasabi paste & soy sauce, or spicy mayo
Hand Roll Instructions
Step One: Cook the sushi rice
Rinse rice well, until water almost runs clear. Strain. Place in a medium pot with measured water and salt. Bring to a boil, cover, and simmer on low for 20 minutes. Keep lid on until close to serving time. You can also use a rice cooker.
While the rice is still warm, place rice in a wood bowl (this is traditional) and sprinkle with the seasoned rice vinegar. Using a wood rice paddle or spatula, “slice the rice”, rather than mix. Fan the rice to cool while slicing the rice to mix and fluff. Sprinkle with toasted sesame seeds and cover with a damp kitchen towel. (Do not refrigerate.)
Step two: prep the veggies.
If using mushrooms, saute them with a little oil and season with a little sesame oil.
Cut the remaining veggies into long thin strips or matchsticks – red bell pepper, avocado and cucumber, and fresh sprouts.
Step three: Prep the Fish
Today we are using smoked salmon, pulling it apart for easy assembly. Nami uses smoked salmon or lox instead of raw fish, to keep it “tame” and approachable for guests, and lays out all the prepped ingredients on the table in various bowls.
Once everything is ready to go, she’ll uncover the rice and give guests a quick demo on how to roll the sushi.
Step four: Roll the Temaki Hand Roll
Slice the sheet of nori in half, to make two rectangles.
Add the rice. Always remember to have the rough side of the nori seaweed on the inside of the roll, which will better grip the rice. Using the back of a spoon or your fingers, spread sushi rice over half of the nori, leaving a half-inch border.
Layer the fish and veggies at a diagonal, pointing up towards the top corner.
Top with sprouts or enoki mushrooms.
Roll the sushi into a cone shape.
Bring the top corner of the nori over to the other side.
Create a cone-shaped roll, seal with a little water. Place seam side down.
And there you have it! A beautiful Temaki sushi roll that is not only delicious- but so healthy and light too!
Spoon a mixture of soy sauce and wasabi paste overtop and dive in. Eat it like you would an ice cream cone. 🙂
Imagine how much fun your guests will have making these- and interactive dinner that is great for building community and connection.
“To me, food is such a great introduction into other cultures and creates curiosity about visiting other places. It’s a really fun and easy way to introduce Japanese food to people who may be unfamiliar or hesitant and it’s a quick and affordable way to feed a large group of people”. ~Nami
After Nami gives the guests a quick tutorial on how to roll the Temaki she teaches guests a traditional Japanese saying- Itadaki masu.
“We say this before eating. It means thank you to the people who made the food, to the sun for shining on the fields, to the farmers, and to all that brought the meal together.”
Guests then roll their own Temaki throughout the night, free to choose what they want to put inside.
“At the end of the meal, when people are finished eating, we say gochiso sama deshita – it means, “it was a feast “.”
Hope you enjoy this beautiful healthy recipe for Temaki Hand Rolls!
xoxo
Sylvia & Nami 💚
More recipes you may enjoy:
- How to Make Lox (Salmon Lox Recipe)
- How to make a Sushi Burrito
- 20-Minute Miso Soup with Leeks, Mushrooms and Greens
- Spicy Miso Ramen
- Vegan Ramen with Miso Shiitake Broth
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
Print
Sushi Hand Rolls
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 6-8 1x
- Category: Main, fish,
- Method: stove-top
- Cuisine: Japanese
Description
Sushi Hand Rolls with Smoked Salmon, avocado, mushrooms and cucumber. A Japanese Inspired crowd-friendly meal that is healthy, simple to make and affordable!
Ingredients
Units
Scale
- 1 cup Calrose rice (dry)
- 1–2 Tablespoons seasoned rice wine vinegar
- 1 teaspoon toasted sesame seeds
- 8 ounces sliced mushrooms ( cremini, shiitakes, button)
- 1 Tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce ( or use salt to taste)
- 1 red bell pepper- sliced into strips
- 1 English or 6 turkish cucumbers, cut into 4 inch strips
- 1–2 Avocados, cut into strips
- 2 cups fresh sprouts
- 16 ounces smoked salmon ( or lox) -Or sub baked tofu, cut into strips
- 1– 2 packages nori sheets, cut in half, to make long rectangles.
- wasabi paste
- soy sauce
Instructions
- Make the Sushi Rice: Rinse rice well, until water almost runs clear. Strain. Place in a medium pot with 3 1/4 Cups water and a pinch of salt. Bring to a boil, cover, and simmer on low for 20 minutes. keep lid on until close to serving time.
- While warm, place rice in a wood bowl ( this is traditional) and sprinkle with the seasoned rice vinegar. Using a wood rice paddle or spatula, “slice the rice”, rather than mix. Fan the rice to cool while slicing the rice to mix and fluff. Sprinkle with toasted sesame seeds and cover with a damp kitchen towel.
- Prep the Veggies: Saute mushrooms in olive oil over medium heat, until tender, about 5 minutes. Add sesame oil and cook 2 more minutes. Season with soy sauce or salt to taste. Place in a small serving bowl.
- Prep bell pepper, cucumber and avocado, cutting all into long, thin 4 inch strips. Place each in individual bowls.
- Place the sprouts in a bowl and smoked salmon on a small platter or plate (separating it)
- Cut Nori sheets in half, so you have two rectangles out of each sheet.
- To make a Sushi hand roll: Place nori sheet horizontally in front of you with the rough side facing up. Spread sushi rice (either using fingers or back of a spoon) on the left half of the sheet, leaving a 1/2 inch border, and 2-3 inches of no rice on the right side of the sheet. On the left side ( the side with rice) , align the strips of veggies, diagonally, with the ends pointing towards the upper left corner. Top this line of veggies, with smoked salmon, mushrooms and sprouts. When folding, start with the left bottom corner first, and fold up over the ingredients, then wrap the right side over and around to form a cone, about the size of an ice cream sugar cone. It will seal itself.
- Season with a little spoonful of soy sauce mixed with wasabi paste.
Notes
Assemble the cones right before eating. Do not make cones in advance. Keep rice a room temp. Do not refrigerate the rice- it will become crunchy and not taste as good.;)
makes 12-16 rolls.
Vegans could make our Tofu Bacon and slice thinly, or purchase smoked tofu.
Nutrition
- Serving Size: 2 rolls - makes 14- 16 rolls
- Calories: 253
- Sugar: 2.7 g
- Sodium: 1162.1 mg
- Fat: 10.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 24.9 g
- Fiber: 4 g
- Protein: 14.3 g
- Cholesterol: 13.1 mg
Keywords: temaki sushi, temaki recipe, sushi hand rolls, japanese hand rolls, how to make sushi hand rolls, sushi hand rolls, salmon hand rolls,
😋 yummy!!!
Thanks Tracy!
I like this recipe because it scores high in my best recipe collection!
*It makes a little salmon go a long way, stretching my budget
* It’s delicious and nutritious!
* It’s hands on so everyone can help with the food prep
* All the ingredients can be prepared ahead of time, so it’s a perfect work day dinner or for entertaining guests with little work and more time to enjoy my guests.
It’s a winner!
Thanks!
Linda L
★★★★★
Thanks Linda! I’m so happy you like this one! One of my favorites!
Very delicious!
Also very appealing look.
Perfectly beautiful! Love your apron Nami.
Looks easy, want to try!
I love your blog! Your recipes are so fresh and delicious! Can you tell me where you found the beautiful ceramic bowls featured in this post? I love them!
Thanks Natalie!! You will make my husbands day when I read him your comment. We took a pottery class over the winter… and those are his bowls!! I love them too.
i LOVE this idea! so creative, and much more innovative than a taco bar.
Thanks Dani! We still need to get together!!
I love how fresh and simple to prepare this is! It’s so nice that you can throw pretty much anything in it. I can definitely see it being fun to have at a party. Thanks for sharing!
Thank for visiting…. hope you are having a wonderful week!!
I love the idea of a Temaki party. Soundss delicious . Love the redesigned new look of the blog!
★★★★★
Thanks Kathy, its getting there….lots of little glitches but slowly working them out. Shay Bocks has done a wonderful job.
What fun. Reminds me of living and working in Hawaii. This would be lunch. You arranged it
beautifully. I liked your step by step photos.
Thanks Carol… yes a healthy lunch idea for sure!
This looks like so much fun! Perfect for eating with kids who can pick and choose what they want (rice and bell peppers!) Thanks for the inspiration.
It is totally perfect for kids!They seem to enjoy it!