Main CourseDinner

Hand Roll Sushi (Temaki)

Name: Hand Roll Sushi (Temaki)
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: japanese
Ingredients: 2 cup sushi rice uncooked; 2 cup water; 0.33 cup rice vinegar; 2 tbsp granulated sugar; 1 tsp salt; 12 pcs nori sheets; 225 g sushi-grade salmon thinly sliced into strips; 225 g sushi-grade tuna thinly sliced into strips; 1 pcs cucumber julienned; 2 pcs avocado sliced; 3 pcs scallion thinly sliced; 1 tbsp soy sauce; 1 tsp wasabi (optional); 1 tbsp pickled ginger (optional)

These hand rolls are a fun and customizable way to enjoy sushi at home. Fill crisp nori sheets with seasoned rice, fresh fish, and your favorite vegetables for a delicious and interactive meal. Perfect for a casual dinner with friends or family.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 cupsushi rice, uncooked
12 pcsnori sheets

for rice

2 cupwater

for sushi vinegar

0.33 cuprice vinegar
2 tbspgranulated sugar
1 tspsalt

fillings

225 gsushi-grade salmon, thinly sliced into strips
225 gsushi-grade tuna, thinly sliced into strips
1 pcscucumber, julienned
2 pcsavocado, sliced
3 pcsscallion, thinly sliced

for serving

1 tbspsoy sauce
1 tspwasabi(optional)
1 tbsppickled ginger(optional)

Equipment

saucepan · rice paddle · large bowl · knife · cutting board

The method

Step by step

1
Rinse the sushi rice under cold running water until the water runs clear, about 5 minutes.
About 5 min
Cook’s note: This step is crucial for achieving properly textured sushi rice.
2
Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid during cooking to ensure the rice steams properly.
3
Remove the saucepan from heat and let it rest, covered, for 10 minutes.
About 10 min
4
While the rice rests, prepare the sushi vinegar by combining the rice vinegar, granulated sugar, and salt in a small bowl. Stir until the sugar and salt are fully dissolved.
About 3 min
5
Transfer the cooked rice to a large, shallow non-metallic bowl or a hangiri (wooden sushi rice tub).
About 1 min
6
Pour the prepared sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut through the rice to incorporate the vinegar, being careful not to mash the grains.
About 3 min
Cook’s note: Fan the rice with a piece of cardboard or fan while mixing to help it cool and achieve a glossy texture.
7
Continue to mix and fan the rice until it has cooled to room temperature, about 10 minutes.
About 10 min
Cook’s note: Cover the rice with a damp cloth to prevent it from drying out if not using immediately.
8
Arrange all your prepared fillings (sliced fish, cucumber, avocado, scallions) and the seasoned sushi rice on a large platter or individual plates.
About 5 min
Cook’s note: Keep raw fish chilled until ready to serve.
9
Cut the nori sheets in half or into quarters, depending on desired roll size.
About 2 min
Cook’s note: A crisp nori sheet makes for a better hand roll.
10
To make a hand roll, take a piece of nori and place a small amount of rice on one corner. Add your desired fillings on top of the rice.
Cook’s note: Do not overfill the nori, as it will be difficult to roll.
11
Roll the nori into a cone shape, starting from the corner with the rice and rolling towards the opposite corner.
Cook’s note: A little water on the edge of the nori can help seal the roll.
12
Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

Keep it good

Storage

Sushi is best enjoyed fresh; ingredients can be stored separately.