Temaki (Hand Roll) Sushi

Ingredients

• 2 cups Sushi rice (short‑grain Japanese rice) (Rinsed until water runs clear, soaked 15 min)
• 2 cups Water for cooking rice (Ratio 1 cup rice : 1 cup water for new sushi rice)
• 200 ml Rice vinegar (Use seasoned rice vinegar if available)
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 cm Kombu (dried kelp) (Small piece added to vinegar seasoning for umami)
• 5 sheets Nori sheets (seaweed) (One sheet per hand roll)
• 100 g Smoked salmon (Thinly sliced)
• 100 g Raw salmon (sashimi grade) (Cut into strips)
• 100 g Unagi (cooked eel) or pre‑made unagi sauce (If using sauce, add 1 tbsp per roll)
• 1 Avocado (Sliced into thin strips)
• ½ Cucumber (Seeded and cut into matchsticks)
• 4 sticks Crab sticks (surimi) (Cut in half lengthwise)
• 4 Sea scallops (Cooked and chopped)
• 2 tablespoons Tobiko (flying fish roe) (Adds crunch and color)
• 2 tablespoons Japanese mayonnaise (For creamy fillings)
• 2 tablespoons Cream cheese (Softened)
• 1 teaspoon Sesame seeds (toasted) (For garnish)
• 2 tablespoons Green onion (white part) (Finely chopped)
• 1 teaspoon Wasabi powder (Mix with equal part water to form paste)
• 1 teaspoon Water (for wasabi)
• to serve Pickled ginger (Optional garnish)

Instructions

1. Rinse and soak the rice

   Place 2 cups sushi rice in a fine mesh strainer and rinse under cold running water, stirring gently until the water runs clear. Transfer to a bowl, cover with fresh water and let soak for 15 minutes.

   Time: PT10M

2. Prepare the sushi‑vinegar seasoning

   In a small saucepan combine 200 ml rice vinegar, 2 Tbsp sugar, 1 tsp salt, and a 5 cm piece of kombu. Warm over low heat, stirring until sugar dissolves. Do not let it boil; remove kombu once the mixture is clear.

   Time: PT5M

   Temperature: low heat (≈80°C)

3. Cook the rice

   Drain the soaked rice and place it in the rice cooker (or saucepan) with 2 cups water (1:1 ratio for new sushi rice). Cook according to the cooker’s sushi setting or bring to a boil, cover, reduce to a simmer for 15 minutes, then turn off and let steam for another 15 minutes.

   Time: PT30M

   Temperature: 100°C (boiling)

4. Season the rice

   Transfer the hot rice to the hangiri (or large glass bowl). Drizzle the seasoned vinegar evenly while fanning the rice. Using a wooden spatula, cut and fold the rice with a slicing motion to coat each grain without crushing them.

   Time: PT5M

5. Make wasabi paste

   Mix 1 tsp wasabi powder with 1 tsp water in a small bowl until a smooth, thick paste forms. Cover and let sit for 10 minutes to develop flavor.

   Time: PT5M

6. Prepare fillings

   Thinly slice smoked salmon, raw salmon, avocado, cucumber, crab sticks, and scallops. In a separate bowl combine scallops with a splash of Japanese mayo and a pinch of tobiko; season with salt and pepper.

   Time: PT10M

7. Assemble the temaki rolls

   Lay a nori sheet shiny side down. With wet hands, spread about 25‑30 g of seasoned rice over the left half, leaving the right edge bare. Add your chosen fillings (e.g., smoked salmon, avocado, cucumber, a dab of mayo, tobiko). Roll the nori into a cone shape, sealing the edge with a tiny dab of water.

   Time: PT10M

8. Serve

   Place each temaki on a plate, garnish with a sprinkle of toasted sesame seeds and chopped green onion. Serve with pickled ginger, extra wasabi, and soy sauce on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Sushi rice (short‑grain Japanese rice): Calrose rice (less authentic)
• Instead of Rice vinegar: Apple cider vinegar (adjust sugar)
• Instead of Sugar: Honey (use less)
• Instead of Nori sheets (seaweed): Soy paper (different texture)
• Instead of Smoked salmon: Cooked salmon
• Instead of Raw salmon (sashimi grade): Tuna sashimi
• Instead of Unagi (cooked eel) or pre‑made unagi sauce: Grilled fish
• Instead of Avocado: Cream cheese
• Instead of Cucumber: Carrot
• Instead of Crab sticks (surimi): Imitation crab
• Instead of Sea scallops: Shrimp
• Instead of Tobiko (flying fish roe): Masago
• Instead of Japanese mayonnaise: Regular mayo mixed with a dash of soy sauce
• Instead of Cream cheese: Mascarpone
• Instead of Green onion (white part): Chives
• Instead of Wasabi powder: Prepared wasabi paste

Equipment Needed

• Rice cooker or medium saucepan (≈30 cm diameter)
• Hangiri (wooden sushi rice bowl) or large non‑reactive bowl
• Wooden spatula (shamoji)
• Fine mesh strainer
• Sharp chef’s knife
• Cutting board
• Small bowl (for wasabi paste)
• Measuring spoons & cups
• Kitchen towel (clean, damp)

Critical Steps — Do Not Skip

• Rinsing the rice until water is clear
• Cooking rice with the correct water ratio and not lifting the lid
• Seasoning the rice without crushing grains
• Keeping nori dry until the moment of assembly

Chef Tips from the Video

• Use a bamboo sushi mat to shape the cone if you find hand‑rolling tricky.
• Fanning the rice while seasoning helps achieve the glossy look and cools it faster.
• A tiny dab of water on the nori edge acts like glue, preventing the roll from opening.

Troubleshooting

Storage

Refrigerator: Seasoned rice can be kept in an airtight container covered with a damp towel for up to 2 days. Nori should be stored separately in a sealed bag to stay crisp.

Freezer: Do not freeze seasoned sushi rice; texture degrades.

Room temperature: Assembled temaki are best eaten immediately; they become soggy after 30 minutes at room temperature.

Make-Ahead Tips

• Prepare the seasoned rice a day ahead and store it covered with a damp towel in the fridge.
• Make the wasabi paste in advance; it intensifies after resting.
• Slice all fillings and keep them in separate containers to speed up assembly.