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Temaki Sushi 手巻き寿司
5 from 14 votes

Temaki Sushi 手巻き寿司

Temaki Sushi 手巻き寿司 features sushi rice flavored with kombu dashi-based vinegar and assorted sashimi-grade seafood like tuna, squid, and octopus, alongside egg sheets and shiso leaves. The recipe focuses on preparing perfect sushi rice and arranging a variety of fresh fillings for hand-roll sushi. With thinly sliced fish and crisp cucumber, each hand roll delivers a balanced combination of textures and subtle flavors typical of hand-rolled sushi.

Prep Time
30 mins
Cook Time
1 min
Total Time
30 mins
Servings: 8 people
Calories: 384 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

Sushi Rice
  • 3 cups rice uncooked
  • 1 Kombu Kelp or kombu dashi powder, 10cm strips
  • ½ cup rice vinegar
  • 1½ tbsp sugar
  • ½ tsp salt
Fillings *1
  • 150 g tuna sashimi grade
  • 150 g squid Sashimi grade
  • 150 g octopus Sashimi grade
  • 1 salmon roe small jar
  • 4 egg
  • 20 shiso leaves
  • 1 tuna 250g tin
  • 1 tbsp mayonnaise
  • 1 cucumber small
  • 20 Nori sheets I cut one sheet into 6, cut into smaller pieces
  • wasabi optional
  • soy sauce for dipping
  • mayonnaise for dipping

Instructions

    Cup of Yum
  1. Cook the sushi rice as per your rice cooker instructions or in a pot. Before adding the water to cook the rice, mix in the dashi powder then pour over the rice or add a kombu strip. (making perfect sushi rice)
  2. While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
  3. Break eggs into a small bowl and pour into a frying pan over medium heat. Cook for about a couple minutes and flip it over. Turn the heat off and take it out on to a chopping board to cut into small size rectangle sheets. *2
  4. Slice tuna, squid and octopus into thin strips.
  5. Cut the cucumber thinly.
  6. Plate all the fillings on one big serving dish or if you have lazy susan type thing like we used in the photo.
  7. Once the rice is cooked, (remove the kombu strip if you used a kombu strip) pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
  8. Serve the sushi rice along with the fillings on the table. Self roll the sushi.

Notes

  • Sushi rice and seafood quality are key to the best results; use sashimi-grade fish for safety and taste.
  • The fillings listed are suggestions; customize with preferred seafood or vegetables.
  • Cooling the sushi rice with a fan after mixing in the sushi vinegar helps achieve proper texture and shine.
  • Thin rectangular egg sheets add a subtle richness and a varied texture to the hand rolls.

Nutrition Information

Calories 384kcal (19%) Carbohydrates 57g (19%) Protein 22g (44%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 150mg (50%) Sodium 306mg (13%) Potassium 380mg (8%) Fiber 1g (4%) Sugar 0g (0%) Vitamin A 920IU (18%) Vitamin C 5.4mg (6%) Calcium 62mg (6%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 384

% Daily Value*

Calories 384kcal 19%
Carbohydrates 57g 19%
Protein 22g 44%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 150mg 50%
Sodium 306mg 13%
Potassium 380mg 8%
Fiber 1g 4%
Sugar 0g 0%
Vitamin A 920IU 18%
Vitamin C 5.4mg 6%
Calcium 62mg 6%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.