Ready to eat? Temaki sushi is a fun and easy way to make sushi at home. Also known as “hand-rolled” sushi, you simply wrap yakinori seaweed sheets around yummy sushi rice and your favourite fillings to form a cone shape. All the goodness of sushi without the fuss, made even easier with the Tefal 45 in 1 Rice & Multi Cooker.
Have you ever wanted to make sushi at home but thought it would be too hard?
Maybe you don’t have a rolling mat? Or maybe it always seemed like far too much work to roll and slice your own sushi – that is, if you could pull it off without the whole thing turning into a messy pile of seaweed and rice…
Well then, never fear: Temaki Sushi is here!
Please note: This is a sponsored blog post celebrating the NEW Tefal 45 in 1 Rice & Multi Cooker but all opinions are our own. There may also be a couple of affiliate links in this post, which means we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.
Temaki Sushi is the easiest and quickest way to make your own no-fuss sushi at home, since there’s no need to use a rolling mat or any fancy techniques.
It’s super fun to make your own sushi cone – your way – filled with your favourite filling combos, ready for dipping in soy sauce and wasabi.
Temaki Sushi – How to Cook Sushi Rice
The easiest way to cook sushi rice is in a rice cooker such as Tefal’s New 45-in-1 Rice & Multi Cooker. All you need to do is pop in the rice, fill with water to the line, set to rice mode and press start. Simple! Perfectly cooked, fluffy sushi rice with no sticky, overcooked rice stuck to the bottom.
You can also cook the rice manually on the stove, however you’ll need to keep a close eye on it to make sure it doesn’t overcook and become dry.
How to Make and Roll Temaki Sushi
Our awesome friend Yoshiko and her daughter Saba taught us how to make Temaki Sushi at a sushi party one night in Osaka.
All you need to do is:
- Split a full-size sheet of nori in half.
- Pop a small amount of sushi rice on the left-hand side of the nori and press out gently into a triangular shape.
- Top with your favourite fillings.
- Fold up the bottom left-hand corner over the fillings, then continue to roll into a cone shape.
Ingredients You’ll Need for Temaki Sushi
1. Sushi Rice
Sushi rice will give your Temaki Sushi the most authentic flavour and texture, however we also tested this recipe with jasmine rice once (oops – who knew that container held sticky rice and not sushi rice!?) and it worked just fine.
2. Yakinori – Seaweed Sheets
We’ve found yakinori / roasted seaweed sheets all over the place in our travels, from grocery stores to supermarkets and import stores. But if you run out of luck, you could always order a pack of yakinori online.
3. Your Favourite Sushi Fillings
For those who find it a little hard to source fresh, sashimi-grade fish, we’ve put together our favourite list of super simple temaki sushi ingredients, starting with a quick and easy blend of tinned tuna and kewpie mayonnaise.
Some other, easy to source ingredients include:
- Thinly sliced cucumber
- Thinly sliced carrot – today we used this style of grater to achieve those super thin strips, but you can use a normal grater or try your hand at julienne slices!
- Shredded roast chicken
- Cooked prawns / shrimp
- Smoked salmon + cream cheese
- Pickled ginger (check the Asian section at your local supermarket)
- Wasabi paste (as above)
- Fish roe (believe it or not we found this at our local supermarket in the fridge section near the smoked salmon packets – never realised we could source it from there before!) It may also be labelled as Caviar.
Next Level Sushi Fillings – If You Can Source Them / Just for Fun!
Keen to upgrade your temaki sushi experience? Try your hand at some of these flavour bad boys:
- Japanese sliced omelette
- Sashimi grade fish (tuna, salmon, kingfish are all good places to start)
- Shiso leaves (also known as perilla leaves, we’ve found shiso at fresh produce markets in our home town, and may even add them to our home veggie garden)
- Sliced or fried fofu
- Anything and everything your heart desires!
You’re only limited by your palate, your imagination, and the ingredients you can get your hands on. 🙂 What ingredients are you keen to try first?
- 2 cups uncooked sushi rice
- 2 nori sheets per person, sliced in half
- 2 tbsp rice vinegar / rice wine vinegar (it's the same product but often labelled differently)
- 1 tsp sugar
- pinch salt
- 200 g tinned tuna
- 2-3 tbsp kewpie mayonnaise
- carrot, finely sliced
- cucumber, sliced into strips
- soy sauce
- Cook the rice using a rice cooker such as the Tefal 45-in-1 Multi + Rice Cooker or on the stove (full stove-top instructions available here). Once cooked, transfer to a wide, flat-bottomed pan or dish.
- Next, we'll make the sushi seasoning. Pop the rice vinegar, sugar and salt into a small saucepan and heat gently until the sugar and salt have dissolved. Pour the mixture over the cooked rice and mix gently with a flat rice paddle so as not to break any of the grains. Allow the rice to cool completely before serving.
- Meanwhile, place your tinned tuna in a small bowl and top with kewpie mayo. Mix until well combined, adding more kewpie mayonnaise if needed until you have a smooth texture and delicious flavour.
- Take up a sheet of nori (remember to slice or break it in half first) and place it in your hand or on a plate, then top with a scoop of rice in the top left corner in a rough, triangular shape.
- Layer up with your chosen fillings such as the tuna/kewpie blend, carrot and cucumber, then fold up the bottom left corner and roll into a cone shape. If you're unsure how to do this, check out our how-to image above.
Don’t be tempted to cool the rice in the fridge to save time – it can damage the rice and change the flavour.
Feel free to experiment with the sushi seasoning! There’s no hard and fast rule that you have to use the whole lot. Add it in gradually and taste test the rice until you’re satisfied with the strength of the flavour.