Hand Rolled Sushi手巻き寿司
Hand Rolled Sushi (Temaki Sushi) -The Easiest Sushi at Home 手巻き寿司
Temaki sushi is one of the easiest and most enjoyable ways to experience sushi at home. No special tools are needed — just top-quality fresh ingredients, seasoned sushi rice, and crisp nori seaweed. Each person creates their own hand rolls, making this dish perfect for a relaxed dinner or a fun gathering with friends.In this recipe, we show you how to prepare authentic sushi rice, along with a few key techniques to achieve the perfect texture. Then, you can mix and match your favorite combinations of fresh fish and vegetables, and then dip your hand rolled sushi in soy sauce and wasabi and enjoy!Temaki is not about perfection—it’s about freshness, creativity, and enjoying the moment.Simple, appetizing, and delicious.
Ingredients
Method
- To make the sushi rice: wash 1 cup of Japanese white rice 3 times and then soak in cold water for 30 minutes. Drain and place the rice in a small pot. Add 1 cup of water, 3/4 tsp sake, and the piece of kombu seaweed (cut about 3 inch long from a long kombu with kitchen scissors).
- Flatten the rice under the water. Cover tightly with a lid, and turn the heat to medium. When it starts boiling, in 5 minutes or so, turn down the heat to low and cook until all the liquid is absorbed (about 12 minutes). When all the water has disappeared, turn the heat up for just 10 seconds, and then turn off. Leave standing with the lid tightly closed for 10 minutes.
- As the rice is cooking, in a small pan mix together 1/5 cup of Japanese rice vinegar, 1 1/4 tsp sugar, and 3/4 tsp salt, and heat on medium heat. As soon as it starts to boil, turn the heat off.
- When the rice is done, remove the kombu seaweed, and transfer the rice to a large bowl. While the rice is still hot, add the rice vinegar mixture we just created and mix everything together.
- While mixing, fan the rice to help cool it down more quickly and prevent it from becoming mushy. Then place the sushi rice in a serving bowl or dish. If you don't use the rice right away, cover loosely with a plastic wrap to stop it from going dry.
- Slice top-quality (sushi-grade) fish into bite size pieces carefully, using a very sharp knife. In this video, we used salmon, tuna, sea bream fillet and mentaiko roe, but you can also use other fresh sushi-grade quality ingredients such as scallops and other seafood. Arrange all the sliced seafood neatly on a serving dish.
- As an option, you could include a choice of fresh sliced vegetables, such as avocado and Japanese cucumber on a separate serving dish. Other choices can include shiso leaves or kaiware daikon, if they are in season.
- Carefully cut the nori (seaweed sheets) into quarters with kitchen scissors.
- Arrange the rice, nori, seafood and vegetable dishes nicely all together on the table. Add soy sauce and wasabi paste to each individual side dish to taste.
- Each person places their own sheet of nori in their palm, adds some rice, and then whichever ingredients they prefer. Then roll up the nori sheet, and dip the finished hand rolled sushi in the soy sauce and wasabi as desired.It's ready! We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
- Fish quality matters:
Make sure the fish is safe to eat raw (sushi-grade). Always ask your fishmonger or seafood vendor at the store or farmers market to confirm. - Store nori properly:
Nori (dried seaweed sheets) absorbs moisture very easily. Keep it in a tightly sealed package or container at all times to maintain its crisp texture. - Choose the right cucumber:
Japanese cucumber is highly recommended for its crisp texture and mild flavor. Other types of cucumber are less ideal for this recipe. - Adjust nori size as you like:
If you prefer a larger hand roll, you can cut the nori just in half, instead of in quarters. - Wet your rice paddle or spoon:
Always wet your rice paddle or spoon with water before preparing and serving the rice. This prevents the rice from sticking to the spoon and makes mixing and serving much easier.
