Close up of temaki sushi roll.

Temaki Sushi - Easy Hand-Rolled Sushi

This is the EASIEST way to make sushi at home! All you need to make Temaki Sushi (aka "hand-rolled" sushi), is yakinori seaweed, sushi rice and your favourite fillings. Wrap them up into a roll or cone shape and you are done! 
Course Dinner, Lunch, Snack
Cuisine Japanese
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 12 sushi rolls
Calories 120kcal
Author Wandercooks
Cost $10-$15



For the rice:

  • 6 cups cooked sushi rice
  • 2 tbsp sushi vinegar (or 1½ tbsp rice wine vinegar, 1 tsp sugar and a pinch of salt)

For the Wrapper:

  • 2 nori sheets per person sliced in half

For the fillings:

  • 200 g tinned tuna
  • 2-3 tbsp kewpie mayonnaise
  • 1 carrot finely sliced
  • 1 cucumber sliced into strips

For dipping (optional):


  • Transfer cooked rice to a wide, flat-bottomed pan or dish.
  • Pour the sushi vinegar 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.
  • Next, place your 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.

To Assemble Your Temaki Sushi:

  • 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 video.



Cook's Tips
  • Rinse the rice a few times before cooking to remove the starchy powder. This will give you the best and fluffiest texture once cooked. 
  • Never use a metal spoon when handling the rice. 1) it could damage the rice grains, not to mention the rice cooker bowl and 2) it could react with the rice vinegar.
  • 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 rice seasoning! There’s no hard and fast rule that says 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.
  • What is the difference between Temaki and Maki Sushi? Temaki is usually a handmade roll of sushi, made into the shape of a cone. Maki sushi on the other hand is made using the bamboo roller, and then usually cut into bite size pieces. The maki style is more likely to be seen in supermarkets and restaurants, whereas temaki is much more homestyle for gatherings with friends or family.
  • Which rice do you use Temaki Sushi? For best results, we recommend using short grain Japanese rice such as koshihikari. It becomes sticky (but not gluggy) when cooked, making it the best choice of rice to make sushi that won't fall apart.
  • How do you cook sushi rice? The easiest way to cook sushi rice for regular or temaki sushi is in a rice 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.
Variations & Substitutes
  • Feel free to get as crazy as you like with fillings. We've given a few ideas above, but it's completely open to your tastebuds!
  • If you don't have sushi vinegar on hand substitute with 2 tbsp rice wine vinegar, 1 tsp sugar and a pinch of salt. 
  • For the rice quantities, 2 cups of uncooked rice equals 6 cups of cooked rice. So just multiply the uncooked rice amount by 2 to work out the cooked rice required.
  • If you're not a fan of seaweed, try wrapping your sushi with lettuce or spinach instead. It will alter the flavour slightly. 
  • Turn it into a sushi bowl! You could also put all the ingredients and mix together in a bowl, topping with shredded nori sheets instead of wrapping them into rolls.


Calories: 120kcal | Carbohydrates: 19g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 64mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 898IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg