Temaki Recipe

Prepare oysters

Pat the shucked oysters dry with paper towels and place on a tray. Lightly season with 1/2 tsp kosher salt and 1/2 tsp smoked salt (if using). Chill in the refrigerator while you make the batter.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch and baking powder. Add the egg and slowly pour in the ice cold sparkling water, stirring lightly with chopsticks or a fork to keep the batter lumpy and cold; do not overmix. The batter should be thin but cling to the oysters.

Heat oil

Pour vegetable oil into a deep pot or heavy skillet to a depth of about 2 inches (enough to shallow-deep fry). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface immediately.

Coat and fry

Working in small batches, dip each chilled oyster into the batter to coat, then gently lower into the hot oil. Fry 2–3 minutes, turning as needed, until the beignet is golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate. Keep warm in a 200°F (95°C) oven while finishing remaining oysters.

Season after frying

Lightly sprinkle the fried oyster beignets with a pinch of smoked salt while hot to accent the smoky note.

Combine soy sauce, mirin, sake, sugar and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until slightly thickened, about 6–8 minutes. Remove ginger if desired and keep warm. Reserve 1–2 tablespoons for serving and toss the rest with the fried oysters: place fried beignets in a bowl, pour the warm kabayaki glaze over them and gently toss so each piece is glazed. If glaze becomes too thick, add 1 tsp water.

Prepare sushi rice (if not already)

If using prepared rice, fluff and season: combine rice vinegar, sugar and 1 tsp salt in a small bowl until dissolved, then gently fold into 2 cups cooked sushi rice. Let rice cool to near room temperature (warm to touch).

Toast nori (optional)

If nori is not crisp, quickly pass each sheet over an open flame for 1 second or place under a broiler briefly to crisp — avoid burning. Cut each full nori sheet in half (optional) for smaller temaki; full sheets make larger cones.

Assemble temaki

Place a nori sheet shiny-side down in your hand or on a clean work surface. With wet fingers, spread about 1/2 cup seasoned sushi rice diagonally along one corner of the sheet (enough for one cone). Lay a small handful (~2–3) of shredded lettuce or mizuna, a few strips of julienned cucumber and 2–3 smoked kabayaki oyster beignets on top of the rice, allowing some oyster to protrude from the open edge. Drizzle with a little reserved kabayaki glaze (about 1/2 tsp), a sprinkle of sliced scallions and toasted sesame seeds. Add a small squeeze of lemon if desired and a smear of spicy mayo (optional).

Roll into cone

Fold the corner of the nori with the filling over to form a cone and continue rolling to the open edge, sealing with a little water on the final edge. The temaki should be made just before serving so the nori stays crisp.

Garnish & serve

Arrange temaki on a platter with pickled ginger, lemon wedges, extra kabayaki glaze for dipping and microgreens or shiso. Serve immediately.

Drizzle extra unagi/kabayaki sauce over finished temaki or serve on the side. Add a dot or thin line of spicy mayo on the exposed oysters for heat. Sprinkle microgreens or shiso on top for brightness.