Temaki Sushi Hand Rolls
Learn to make beautiful hand-rolled sushi cones with premium fish and traditional fillings.
Instructions
Prepare All Fillings
Slice salmon and hamachi into thin strips. Julienne cucumber and slice avocados. Arrange all fillings on a platter for easy access during rolling.
Set Up Rolling Station
Place nori sheets, seasoned rice, and a small bowl of water at your work station. The water prevents rice from sticking to your hands.
Form the Cone Base
Hold a half sheet of nori shiny-side down in your left hand. Spread 2-3 tablespoons of rice in a thin layer over the left third of the nori.
Add Fillings Diagonally
Place a shiso leaf on the rice, then add fish, avocado, and cucumber in a diagonal line from top-left to bottom-center. Add a tiny dab of wasabi.
Roll into Cone
Starting from the bottom-left corner, roll the nori into a cone shape, wrapping the left edge around and up. Use a grain of rice to seal the corner.
Serve Immediately
Temaki are best eaten within minutes of rolling—the nori should still be crisp. Serve with soy sauce and pickled ginger.
Chef's Tips
- ✓Keep nori dry until ready to use—humidity makes it chewy
- ✓Roll and eat immediately for the best texture
- ✓Set up a hand roll party where guests can customize their own
- ✓Use high-quality nori—you can taste the difference
- ✓Toast nori briefly over a flame for extra crispness
Wine Pairing
Sake or Japanese beer
Traditional sake or a crisp Japanese lager complements the fresh flavors without overpowering.
Ingredients
- 400g cookedSushi rice
- 12Nori sheets (half sheets)
- 2, slicedAvocado
- 1, juliennedCucumber
- As neededFresh wasabi
- For servingSoy sauce
- 50gTobiko (flying fish roe)
- 2 tbspSesame seeds
- 12Shiso leaves
