Temaki Sushi
Temaki sushi, also known as hand rolls, is my absolute favorite way of enjoying sushi at home. Not only is it delicious, but also incredibly versatile. You can make anywhere from a few to a bunch of different fillings and then use those fillings to assemble hand rolls. It is also great for a group with different preferences. For example, in our home, our son does not eat raw fish (yet…) but loves vegetables. Hence, we make about 4 to 5 veggies dishes and one or two fish preparations, and everyone is happy. This type of eating lends itself to mid-week meals or a fun dinner party.
These are my suggestions for fillings for making temaki sushi:
Avocado Salad, Scallop Tataki, Japanese Cucumber Salad, Karaage, Eggplant Salad, Persimmon Salad,Dashi Maki Tamago, Spicy Japanese Cucumber Salad, Shoyu/Ramen Eggs, Marinated King Trumpet Mushrooms...almost anything you want!
I also sometimes buy tasty garnishes like bean sprouts or shiso to give the rolls more pop.
Keep in mind, when making the recipes for temaki, you may want to cut the recipe in half and/or make smaller-sized bites.
Ingredients
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Motoi Nori, Temaki (Half-Sheet)
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Pickled Ginger (optional)
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Suehiro Double Brewed Soy Sauce for dipping, if desired
Directions
There are 2 popular ways to make temaki sushi.
ROLL STYLE
Take a piece of Temaki nori, putting the flat shiny side down in your palm of your dominant hand. Place about 2 tablespoons worth of rice (or more, or less, your call) closer to your thumb. Lightly press it down, then next to it add one or more of your fillings, being careful not to add too much filling and thereby making it difficult to roll. Now starting from the side closest to your thumb, roll the nori into a cone shape around the rice away from you.
“TACO” STYLE
Take a piece of temaki nori and cut it half width wise, so you have two squares. With the shiny side of the nori facing down, place about 1 to 2 tablespoons of rice in the middle of the square of nori. Top with filling(s), pick it up like a taco and enjoy!
