Hand Roll Sushi (Temaki Sushi)
If you like sushi, then this temaki roll recipe should be your next dinner party meal. It’s a great DIY recipe that gives you fresh seafood and greens with seasoned rice wrapped in a crisp roasted nori sheet.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 c sushi rice (cooked and seasoned)
- 1 pack nori (sheets of seaweed) (gold or silver grade preferred)
- 2 oz salmon (sushi-grade & cut into strips)
- 2 oz yellowtail (sushi-grade & cut into strips)
- 1.5 oz tuna (sushi-grade & minced)
- ¼ tbsp sriracha (Huy Fong Foods )
- 1 tbsp Kewpie (Japanese mayonnaise)
- 2 oz scallops (sushi-grade)
- roe
- radish sprouts
- Persian or Japanese cucumbers
- shiso leaves
- avocado (sliced)
- toasted sesame seeds
- Kewpie Japanese mayonnaise
- sriracha
- soy sauce
- wasabi
- gari (pickled ginger)
Instructions
- 1
Prep the sushi rice.
- 2
Cut the fish into strips, prep the spicy tuna filling, and cut the scallops in half or bite-sized pieces. Optionally, you can mix the scallop pieces with Kewpie and sriracha to make spicy scallop filling.
- 3
Wash, and cut the veggies into thin strips.
- 4
Take one nori sheet and cut it in half horizontally.
- 5
Add rice to the left-hand side of the nori.
- 6
Add some vegetables and align them in a diagonal line from the top left corner to the bottom center corner.
- 7
Lay your fish on top of the veggies or other fillings.
- 8
Take the bottom left corner and fold it over the fish.
- 9
Take the right side of the nori and fold it over the left side and continue until you roll it around to the front again. Use a piece of rice as glue to seal the open fold.
- 10
Serve immediately before making any more rolls to savor the crispy nori.