Temaki Sushi (Hand Roll)

Temaki Sushi is sometimes called a “hand roll” because it is made of a rolled cone of seaweed, wrapped around rice and fillings.  The best part (for me as a cook) is that this is a meal where everyone helps themselves.  You just need to prepare a platter of sushi rice, nori (seaweed sheet) and fillings such as sashimi-grade fish and sliced veggies/mango.  Then at the table, each person makes a hand rolled sushi based on their favorite mix of ingredients.

TEMAKI SUSHI (HAND ROLL)

INGREDIENTS

- ½ cup sushi rice

- 1 sheet nori (seaweed)

- ½ cup fillings

For Fillings:

- Sashimi grade fish of your choice (salmon, tuna, salmon roe, spicy tuna etc)

- Persian/Japanese cucumbers

- Shiso leaves (Ooba) (perilla)

- Kaiware radish sprouts

- Takuan (pickled daikon radish)

- avocado

- carrot

- white sesame seeds (roasted/toasted)

INSTRUCTIONS

1. Gather all the ingredients.
2. If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.
3. Cut nori in half.
4. Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori.
5. Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of middle of the rice.
6. Fold the bottom left corner of nori over and begin folding into cone shape.
7. Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
8. Serve with pickled ginger, wasabi, and soy sauce as condiments.

https://www.justonecookbook.com/temaki-sushi-hand-roll/