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Temaki Sushi (Hand-Rolled Sushi)
Serves 4 · About 1 hr 15 min (About 50 min of this is getting the fillings ready while the rice cooks)
Set out sushi rice and fillings on the table, and everyone rolls their own with nori. Also make fillings for people who do not like raw fish.
⚠️ This dish uses raw fishBuy fish sold to be eaten raw (sashimi-grade). This recipe says how soon to eat it. Keep it in the fridge until just before eating, and don’t leave it out at room temperature for long. It’s safer for young children, older people and anyone who is unwell not to eat raw fish.
① Cook the rice→② Cut the sashimi→③ Cook the omelet→④ Get the other fillings ready→⑤ Make sushi rice and roll
What to buy
Rice & eggs
Fish
Vegetables
Canned & dry goods
Seasonings
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How to make it
1
Wash and cook the rice
- Put 3 cups of rice in a bowl, add water, stir with your hand, and pour out the cloudy water. Do this 3–4 times
- Put the rice in the rice cooker and add water up to the sushi rice line. If there is no such line, fill to a little below the 3-cup line
- Turn it on. While it cooks, do steps 2–4
How to tell it's doneThe rice cooker is turned on.
2
Cut the sashimi into long strips
- Use tuna and salmon labeled for sashimi and bought on the day you eat it
- Right after taking it out of the fridge, put it on the cutting board, cut into 1 cm wide slices, then into sticks 6–7 cm long
- Line them up on a plate, cover with plastic wrap, and keep in the fridge until right before eating
- Wash the cutting board, knife and your hands with dish soap after touching raw fish, before cutting other fillings
How to tell it's doneThe tuna and salmon are cut into sticks, covered with plastic wrap and in the fridge.
Be carefulEat all the sashimi on the day you buy it. Once you start eating, do not leave it out on the table for a long time. Put leftovers back in the fridge.
Be carefulFor people who do not like raw fish and for small children, serve the cooked fillings made in steps 3–4 (rolled omelet, tuna mayo, imitation crab).
3
Make a rolled omelet and cut into sticks
- Crack 3 eggs into a bowl, add 1 tbsp sugar and a pinch of salt, and mix well with chopsticks until the whites are broken up
- Put 1 tsp vegetable oil in a frying pan, heat over low heat, and pour in all the egg
- Put the lid on and cook about 4 minutes on low heat
- When the top is set, turn it over with a spatula, cook 1 minute, and take it out onto a plate
- When cool, cut it on the cutting board into sticks 1 cm wide
How to tell it's doneLook at the cut side: it is yellow and set all the way to the middle, and no runny liquid comes out (cooked through).
Be carefulIf the heat is too high, the bottom burns before the inside sets. Keep it on low heat with the lid on.
4
Get the other fillings ready
- Cut everything on the cutting board
- Cut both ends off the cucumber, cut it in half crosswise, then cut lengthwise into 6 equal sticks
- Cut into the avocado lengthwise, and when you hit the pit, cut all the way around it. Hold both halves and twist to split it in 2. Scoop out the pit with a spoon, peel off the skin and cut into 1 cm wide slices
- Drain the oil from the canned tuna, put it in a bowl, and mix in 2 tbsp mayonnaise (tuna mayo)
- Wash the shiso and pat dry. Take the imitation crab out of the package
- Fold each sheet of nori in half and cut along the fold with kitchen scissors (20 sheets in all)
How to tell it's doneEach filling is on its own plate, and the nori is cut into 20 sheets.
Be carefulDo not stab the knife into the avocado pit to take it out. It is easy to cut your hand.
5
Make sushi rice, roll and eat
- In a small bowl, put 4 1/2 tbsp vinegar, 3 tbsp sugar and 1 1/2 tsp salt, and mix well until the sugar dissolves (if it does not dissolve, microwave at 600 W for 10–20 seconds and mix)
- Move the cooked rice to a large bowl, pour the sushi vinegar over it all, and mix by holding the rice paddle upright and moving it side to side. Fan it to cool with a hand fan (or a stiff sheet of plastic or cardboard)
- Set out the sushi rice, fillings, nori and small dishes of soy sauce on the table. Take the sashimi from step 2 out of the fridge now
- How to roll: hold 1 sheet of nori in your hand and spread about 2 tbsp sushi rice thinly on the left half. Lay shiso and your favorite fillings diagonally on it, then roll from the bottom left corner around the fillings into a cone with an open top
- Dip in a little soy sauce and eat. Wasabi if you like
ReadyThe sushi rice has cooled until just slightly warm, and the fillings and nori are all on the table.
Be carefulJust-cooked rice is hot. Use the rice paddle, not your hands.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The nori gets soft and tearsToo much sushi rice, or the rice was hot. Use about 2 tbsp of rice and let it cool before putting it on.
The rolled nori comes undonePut 1–2 grains of rice at the end of the roll and press to hold it closed.
The sushi rice is mushyToo much water in step 1. Next time, cook with a little less than the line.
Sashimi was left overDo not keep it raw for the next day. On the same day, cook both sides in a frying pan, cut it to check the color has changed all the way through, then eat.
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