Temaki Sushi
Greg Dunmore
Temaki sushi, or hand rolls, is my favorite way to enjoy sushi at home. Not only is it delicious, but it is also incredibly versatile. You can prepare just a few fillings or a whole spread, then let everyone assemble their own hand rolls at the table.
It's especially great for groups with different tastes and dietary preferences. In our house, for example, our son doesn't eat raw fish (yet!) but loves vegetables. We typically prepare four or five vegetable fillings alongside one or two fish options, and everyone leaves happy.
Temaki sushi is equally suited to an easy weeknight meal or a lively dinner party, making it one of the most flexible and enjoyable ways to bring people together around the table.
These are my suggestions for fillings for making temaki sushi:
...almost anything you want!
I also like to add garnishes such as bean sprouts or shiso to give the rolls extra flavor, texture, and freshness.
Keep in mind that when preparing fillings for temaki, you may want to halve the recipes and make smaller portions, as hand rolls are typically enjoyed in a few bites.
Ingredients
Directions
There are 2 popular ways to make temaki sushi.
ROLL STYLE
Take a piece of Temaki nori, putting the flat shiny side down in your palm of your dominant hand. Place about 2 tablespoons worth of rice (or more, or less, your call) closer to your thumb. Lightly press it down, then next to it add one or more of your fillings, being careful not to add too much filling and thereby making it difficult to roll. Now starting from the side closest to your thumb, roll the nori into a cone shape around the rice away from you.
“TACO” STYLE
Take a piece of temaki nori and cut it half width wise, so you have two squares. With the shiny side of the nori facing down, place about 1 to 2 tablespoons of rice in the middle of the square of nori. Top with filling(s), pick it up like a taco and enjoy!
