Easy Temaki Sushi at Home
Temaki sushi is hand roll sushi that's easy to make at home
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups short or medium grain rice (See Notes)
- 1/4 cup rice vinegar
- 1/4 cup sugar
- pinch of salt
- 1 lb sashimi (any fish)
- 1 lb tamagoyaki
- 1 large avocado
- 1 cucumber
- 1/2 lb kanikama (imitation crab legs)
- 1/2 lb takuan
- 1 cup shredded carrots
- 10 sheets large roasted nori
Instructions
- 1
Make Sushi Rice
- 2
Cook rice in a rice cooker according to rice cooker instructions.
- 3
While rice is cooking put sugar, rice vinegar, and salt in a small saucepan. Heat on the stove until sugar is dissolved. Set aside until rice is done.
- 4
As soon as the rice is done cooking, transfer it to a large bowl or sushi oke. Pour the rice vinegar solution over the cooked rice and use a rice paddle to gently fold it in. Have a helper fan the rice while you mix to help it cool down. Cover rice and set aside while you prepare the sushi ingredients.
- 5
Prepare Hand Roll Sushi
- 6
Slice all sushi fillings (e.g. fish, cucumber, tamagoyaki, avocado) to 1/4" to 1/2" thick sticks. You can place the fillings on a serving platter, if desired.
- 7
Take your sheets of roasted seaweed and cut or tear lengthwise in half. Serve alongside sushi fillings and rice to allow your guests to make their own hand rolls.
- 8
To make a hand roll, place a small layer of sushi rice onto one half of your seaweed strip.
- 9
Layer your fillings of choice on top of the rice so that they point along the diagonal.
- 10
Fold the seaweed strip diagonally across your fillings and wrap behind, creating a cone shape.
- 11
Eat and make another! If you have leftover fillings, fresh sashimi can last in the fridge one more day.