Temaki Hand Rolls

Learn how to make hand rolls (called temaki sushi) with seasoned sushi rice, smoked salmon, avocado, cucumber, sprouts and mushrooms.

Itadaki masu.

A Japanese Saying- 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.

Making hand rolls at home couldn’t be any easier! This temaki recipe comes from my friend Nami, who enjoys bringing her Japanese heritage to the table when entertaining family and friends by throwing a “temaki hand roll party.”

But first, What is Temaki?

Temaki means “hand roll” in Japanese. Hand rolls are coned-shaped sushi rolls filled with sushi rice, vegetables, and fish and dressed with wasabi and soy sauce. Hand rolls (temaki) are different from sushi rolls (maki)— in that temaki is rolled into a cone shape and not cut, much like an ice cream cone, whereas sushi is rolled into a tube and cut into slices.

Ingredients in Hand Rolls

• Sushi Rice: Make seasoned sushi rice with short-grain rice, unseasoned rice wine vinegar, salt, and sugar. Look for Japanese rice.
• Veggies: thinly sliced red bell pepper, cucumbers, carrots, and avocado, sauteed mushrooms (enoki, cremini, shiitake, button).
• Sprouts: microgreens, daikon sprouts, or radish sprouts.
• Fish, seafood or tofu: smoked salmon, homemade lox, sashimi-grade fish like ahi tuna, yellowtail, hamachi, crab, shrimp, crispy shrimp tempura, roe, crispy salmon skin (or sub-baked tofu or smoked tofu). When consuming raw fish, always use sushi grade fish.
• Nori – Nori is what the handroll is rolled up in. Thin sheets of dried seaweed, that come in different grades. Look for “gold”, the highest grade, which will make hand rolling easier!
• Sides: Serve with shiso leaves, wasabi paste & soy sauce, or spicy mayo.

Hand Roll Instructions

Step one: Make the sushi rice. Many would argue that the sushi rice is the most important part of the roll!

Rinse rice well, until water almost runs clear. Strain. Place in a medium pot with measured water, salt and sugar. Bring to a boil, cover, and simmer on low for 12 minutes. Let stand 10 minutes.

While the rice is still warm, place in a shallow bowl (a wooden bowl is traditional) and sprinkle with the seasoned rice vinegar. Using a wooden 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.

Step two: Prep the veggies and fish. 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.

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.

Step three: Make the hand rolls! Slice the sheet of nori in half, to make two rectangles.

Add the rice. Tip: Always remember to place the rough side of the nori seaweed face up, on the inside of the roll, which will better grip the rice. Using the back of a spoon or your fingers, spread sushi rice evenly over half of the nori, leaving a half-inch border.

Layer the fish and veggies at a diagonal, pointing from the lower middle edge up towards the top corner. It is customary to use chopsticks to layer the ingredients.

Tuck the top right corner with the rice over to the other side, rolling into a cone-shape.

Create a cone-shaped roll and seal with a little water. Place seam side down. And there you have it! A beautiful temaki hand roll that is not only delicious- but so healthy and light.

Serving Suggestions

• Spoon a mixture of soy sauce and wasabi paste overtop and dive in. Eat it like you would an ice cream cone, using your hands.
• Serve with our Asian Cucumber Salad
• Serve with our Miso Soup!

MAke AHead and storage

All the veggies and fish can be prepped ahead and refrigerated. The sushi rice can be made ahead- store in the fridge covered with a damp towel. Bring to room temp before serving.

Leftovers will keep 1-2 days in an airtight container in refrigerator- although they are best consumed within 24 hours as the hand rolls can get soggy. Sushi Rice can be frozen for up to 6 months in the freezer.

Imagine how much fun your guests will have making these!

We hope you enjoy making temaki hand rolls at your next gathering!

xoxo

Sylvia & Nami 💚

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Sushi Burrito

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