Hand Roll Sushi (Temaki)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
131 kcal
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Course
Main Course
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Cuisine
Japanese
Hand Roll Sushi (Temaki)
Description
The recipe uses four nori sheets sliced in half to create half-rectangle pieces ideal for hand rolling. Cooked sushi rice is spread over roughly half the nori, leaving a margin to ease rolling. Fresh vegetables cut into thin strips and smoked salmon provide a mix of flavors and textures, with the creamy avocado complementing the crisp carrot and cucumber. Rolling diagonally from the rice-filled corner creates a secure cone shape that holds the fillings neatly.
Hand roll sushi is relaxed and interactive, often served at parties for guests to assemble to their liking. Serving with wet hands or a spoon to handle the sticky rice and placing nori shiny side down ensures proper adherence and presentation. Lightly rubbing water on the nori edge helps with sealing. Cooling the rice fully before assembly prevents sogginess, maintaining texture.
This sushi style is a practical and enjoyable way to enjoy sushi with varied fillings and ease of consumption without chopsticks.
Ingredients
- 640 g sushi rice cooked
- 4 heet nori
- 1 carrot cut into thin strips
- 0.25 cucumber cut into thin strips
- 1 avocado cut into thin strips
- 60 g smoked salmon cut into thin strips
Instructions
- Slice the nori sheets in half to make two rectangles per sheet.
- Divide the cooked sushi rice between the nori, spreading it over half the rectangle. Leave a ½ inch gap at the side of the rice.
- Place the fillings diagonally across the rice.
- From the corner that has the rice but no filling, roll in a diagonal direction over the filling and round to the uncovered side to make a cone.
- Repeat with all the nori. You can vary the filling combinations.
Notes
- To get 640g cooked sushi rice, start with about 210g raw rice; divide cooked rice by 3 to adjust raw rice amount for serving changes.
- These hand rolls work well for group settings where guests assemble their own rolls with preferred fillings.
- Always place nori shiny side down to help the rice stick and improve appearance.
- Make sure sushi rice is fully cooled before use to prevent soggy nori sheets.
- Handle sticky rice with wet hands or a spoon for easier spreading and rolling.
- If needed, gently rub water on the edge of the nori to help seal the cone shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 131kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 71mg | 3% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1389IU | 28% |
| Vitamin C | 4mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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