Temaki Sushi, or hand-rolled sushi, is a fun and interactive Japanese dish where diners create their own sushi rolls using fresh seafood, vegetables, and seasoned sushi rice wrapped in crispy nori seaweed. This easy-to-follow recipe is perfect for sushi nights, parties, or casual gatherings. Plus, we’ll share ingredient substitutions so you can enjoy this dish anywhere!
Temaki Sushi
Difficulty: ★★★☆☆2
servings20
minutes30
minutesIngredients
- For the Sushi Fillings:
1 pack seared and marinated mackerel (aburi shime saba) (Substitute: Smoked mackerel or canned mackerel in oil, drained)
4 oz (120g) fresh bonito (katsuo), sliced (Substitute: Fresh tuna or cooked shrimp)
4 slices smoked salmon (Substitute: Fresh salmon sashimi or canned salmon, drained and flaked)
Soy sauce-marinated salmon roe (ikura), as needed (Substitute: Masago or omit if unavailable)
10 shiso leaves (perilla leaves) (Substitute: Basil or baby spinach for a fresh herbal touch)
1 pack broccoli sprouts (Substitute: Radish sprouts or microgreens)
Myōga (Japanese ginger), thinly sliced (Substitute: Pickled ginger or omit if unavailable)
Fresh wasabi, grated (optional) (Substitute: Store-bought wasabi paste)
- For the Sushi Rice:
2 cups (uncooked) sushi rice
1 tbsp sugar
3 tbsp rice vinegar (Substitute: Apple cider vinegar or white vinegar with a pinch of salt)
- For Assembly:
20 sheets hand-roll-sized nori (seaweed sheets)
Directions
- Prepare the Sushi Fillings
Slice the seared mackerel and bonito into bite-sized strips.
Roll the smoked salmon into small spirals for easy rolling.
Thinly slice the myōga (Japanese ginger) and arrange it neatly with the other toppings.
Rinse and separate the broccoli sprouts.
If using fresh wasabi, grate it finely and mix with a small amount of soy sauce to enhance its flavor. - Make the Sushi Rice
Cook 2 cups sushi rice according to the package instructions. (If using a rice cooker, select the "sushi rice" setting or cook slightly firmer than regular rice.)
While the rice is still warm, transfer it to a large bowl or wooden sushi tub (hangiri).
Sprinkle the sugar and vinegar evenly over the rice.
Using a rice paddle or wooden spoon, gently fold and mix the rice using a cutting motion to evenly distribute the seasoning while keeping the rice grains intact.
Let the rice cool to room temperature before serving. - Prepare the Hand-Roll Station
Place all prepared fillings, sushi rice, and nori sheets on a large serving platter.
Set up small bowls of soy sauce, wasabi, and pickled ginger for dipping and seasoning. - Assemble the Hand Rolls (Temaki Sushi)
Take one sheet of nori and place it on your palm, shiny side down.
Spread a small amount of sushi rice (about 2 tbsp) diagonally on one side of the nori.
Add a combination of your favorite fillings (e.g., smoked salmon, shiso leaf, and sprouts).
Fold the bottom corner of the nori over the rice and fillings, rolling it into a cone shape.
Serve immediately and enjoy!
Notes
- ✔ For perfect sushi rice: Use short-grain Japanese rice and let it cool slightly before handling to prevent stickiness.
✔ For crispy nori: Keep the seaweed sheets in an airtight container until ready to use.
✔ Customize your fillings: Try spicy tuna, grilled eel (unagi), avocado, or tamago (Japanese omelet).
✔ For a kid-friendly option: Use cooked ingredients like shrimp tempura, canned tuna with mayo, or teriyaki chicken.
✔ Storage: Sushi rice is best enjoyed fresh, but leftovers can be kept in the fridge for up to 24 hours (cover with a damp towel to prevent drying).