Temaki Sushi Hand Rolls
Japanese hand-rolled temaki sushi with seasoned rice, nori, and an assortment of fish and vegetable fillings — a fun party format.
Ingredients
- — Japanese short
- — rice vinegar
- — sugar
- — salt
- — shiso leaves
- — kaiware daikon radish sprouts
- — Japanese or Persian cucumbers
- — takuan pickled daikon radish
- — sashimi-grade fish
- 10 sheets nori seaweed sheets
- 2 tbsp sushi rice
- — pickled sushi ginger
- — wasabi
- — soy sauce
Equipment
- hangiri
Instructions
Sushi Rice
Cook Japanese short -grain white rice{3%rice cooker cups} (yields about 6 2/3 cups cooked).
Season the cooked rice with rice vinegar , sugar , and salt to make sushi rice (sumeshi). Fan the rice while mixing to cool it to room temperature.
Transfer the seasoned rice to a hangiri or large shallow bowl. Cover with a damp cloth to prevent drying out.
Vegetable Fillings
Remove the stems from shiso leaves . Cut off the root ends of kaiware daikon radish sprouts and rinse thoroughly under water.
Peel Japanese or Persian cucumbers to create a striped pattern. Cut off both ends and halve lengthwise. Remove the seeds with a knife or spoon, then cut into 3-inch lengths and slice lengthwise into thin sticks.
Cut takuan pickled daikon radish into 3-inch lengths, then into slabs and thin sticks.
Sashimi Fillings
Remove sashimi-grade fish of your choice from the refrigerator. Recommended fish: salmon, tuna (maguro), yellowtail (hamachi), scallop (hotate), sweet shrimp (amaebi).
Pat dry with a paper towel to remove excess moisture. If the sashimi block is long, cut it about 3 inches in length. Cut the blocks lengthwise into slabs, then long sticks.
Prepare the Nori
Right before eating, cut 10 sheets nori seaweed sheets in half for 20 cone-shaped rolls, or in quarters for 40 taco-style rolls. Keep the nori in the bag to prevent staleness.
Roll the Temaki
Place a half sheet of nori on the palm of your non-dominant hand, shiny side down. Start with dry hands to keep the nori crispy.
Add a thin layer of sushi rice (about 2 tbsp sushi rice ) to the left third of the nori sheet (if right-handed) and spread evenly.
Place fillings vertically along the middle of the rice: cucumber sticks, takuan, 1-2 types of sashimi, and radish sprouts.
Fold the bottom left corner up to the middle of the top edge of the nori to form a triangle, then continue rolling into a cone shape.
Press a small piece of rice on the tip of the nori to use as glue and seal the cone.
Serve
Serve with pickled sushi ginger , wasabi , and soy sauce or sashimi soy sauce.
View Cooklang Source
---
title: Temaki Sushi Hand Rolls
description: "Japanese hand-rolled temaki sushi with seasoned rice, nori, and an assortment of fish and vegetable fillings — a fun party format."
servings: 20
time: 100 minutes
tags: [sushi, japanese, fish, rice, party, hand-rolls]
cuisine: Japanese
difficulty: easy
source: https://www.justonecookbook.com/temaki-sushi-hand-roll/
---
== Sushi Rice ==
> Sushi rice takes at least 90 minutes to prepare. Use Japanese short-grain white rice only; other varieties will cause the rolls to fall apart.
Cook @Japanese short{}-grain white rice{3%rice cooker cups} (yields about 6 2/3 cups cooked).
Season the cooked rice with @rice vinegar{}, @sugar{}, and @salt{} to make sushi rice (sumeshi). Fan the rice while mixing to cool it to room temperature.
Transfer the seasoned rice to a #hangiri{} or large shallow bowl. Cover with a damp cloth to prevent drying out.
== Vegetable Fillings ==
Remove the stems from @shiso leaves{}. Cut off the root ends of @kaiware daikon radish sprouts{} and rinse thoroughly under water.
Peel @Japanese or Persian cucumbers{} to create a striped pattern. Cut off both ends and halve lengthwise. Remove the seeds with a knife or spoon, then cut into 3-inch lengths and slice lengthwise into thin sticks.
Cut @takuan pickled daikon radish{} into 3-inch lengths, then into slabs and thin sticks.
== Sashimi Fillings ==
> Use only sashimi-grade fish from a trusted fishmonger. Ask them to cut the fish into long sticks for temaki if available.
Remove @sashimi-grade fish{} of your choice from the refrigerator. Recommended fish: salmon, tuna (maguro), yellowtail (hamachi), scallop (hotate), sweet shrimp (amaebi).
Pat dry with a paper towel to remove excess moisture. If the sashimi block is long, cut it about 3 inches in length. Cut the blocks lengthwise into slabs, then long sticks.
> For 4 people, a typical order: 3/4 lb salmon, 1/3 lb chutoro, 2 packages amaebi, 2 packages hotate, 1/4 lb white fish, 1 box uni, 2 oz ikura.
== Prepare the Nori ==
Right before eating, cut @nori seaweed sheets{10%sheets} in half for 20 cone-shaped rolls, or in quarters for 40 taco-style rolls. Keep the nori in the bag to prevent staleness.
== Roll the Temaki ==
Place a half sheet of nori on the palm of your non-dominant hand, shiny side down. Start with dry hands to keep the nori crispy.
Add a thin layer of sushi rice (about @sushi rice{2%tbsp}) to the left third of the nori sheet (if right-handed) and spread evenly.
Place fillings vertically along the middle of the rice: cucumber sticks, takuan, 1-2 types of sashimi, and radish sprouts.
Fold the bottom left corner up to the middle of the top edge of the nori to form a triangle, then continue rolling into a cone shape.
Press a small piece of rice on the tip of the nori to use as glue and seal the cone.
> For quarter-sheet taco style: put rice in the center, add fillings on top, and fold up the sides like a taco.
== Serve ==
Serve with @pickled sushi ginger{}, @wasabi{}, and @soy sauce{} or sashimi soy sauce.
> For fatty fish like salmon belly and chutoro, sear with a kitchen butane torch at the table right before eating for enhanced flavor.
> Sashimi-grade fish must be eaten within 24 hours. Keep leftovers in an airtight container in the refrigerator.