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Close up of temaki sushi roll.
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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
Cost $10-$15

Ingredients

For the rice:

For the wrapper:

For the fillings:

For dipping (optional):

Instructions

  • Transfer cooked sushi rice to a wide, flat-bottomed pan or dish.
    6 cups sushi rice
  • 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.
    2 tbsp sushi vinegar
  • Next, place your tuna in a small bowl and top with kewpie mayo. Mix until well combined, adding more mayo if needed until you have a smooth texture and delicious flavour.
    200 g tuna, 2-3 tbsp kewpie mayonnaise

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. Top with a scoop of rice in the top left corner in a rough, triangular shape.
    2 nori sheets
  • 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. Optional: Serve with soy sauce and wasabi.
    1 carrot, 1 cucumber, soy sauce, wasabi

Video

Notes

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.
Variations
  • 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.

Nutrition

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