Temaki (hand Roll) Recipe

Rinse rice

Place the 2 cups sushi rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 6–8 washes). Drain 5 minutes.

Cook rice

Combine rinsed rice and 2.2 cups water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). Let sit 20–30 minutes to hydrate if time allows. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting-and-fanning motions to cool the rice quickly and give it a glossy finish. Cool to body temperature (warm, not hot).

Prepare fish and seafood

If using raw fish (tuna/salmon), keep it chilled until assembly and slice against the grain into 1/4" x 2–3" strips. If using imitation crab, shred or flake into bite-size pieces. For an optional spicy crab mix, stir 2 tbs mayonnaise with 1 tsp sriracha and toss with the shredded crab.

Produce prep

Peel, pit and slice the avocado into thin strips and brush lightly with lemon/lime to prevent browning. Julienne the cucumber, seed first to avoid excess moisture. Thinly slice scallions. Tear or shred lettuce/mizuna into small pieces.

Optional seasoning

If desired, toss raw fish strips lightly with 1 tsp toasted sesame oil and a pinch of salt, or sprinkle with 1 tsp toasted sesame seeds.

Divide rice

Have all fillings and condiments at the ready. Lightly wet your hands with a mixture of water and a pinch of rice vinegar (prevents sticking). Place one nori sheet shiny side down. With wet hands, take about 1/3 cup of sushi rice and form a compact oval about 1/2" thick near one corner of the nori (not the center) — enough rice for one hand roll.

Add fillings

Lay 2–3 strips of your chosen fish (or 2 tbs seasoned crab) diagonally across the rice, leaving the top corner of the nori free to roll. Add a few cucumber julienne, 2–3 avocado strips, a small handful (about 1–2 tbsp) of shredded lettuce or mizuna, and a sprinkle of scallions and masago if using. Add a small dollop (about 1 tbs) of mayonnaise or spicy mayo on top if desired.

Roll into cone

Fold the corner of the nori with rice over the fillings, then roll into a cone shape away from you, sealing the edge with a dab of rice or a little mayonnaise to keep it closed. Do not overfill — the cone should be comfortable to hold in one hand.

Finish and serve

Place finished temaki seam-side down on a platter. Repeat with remaining nori sheets and fillings. Serve immediately with soy sauce, wasabi and pickled ginger on the side. Temaki are best eaten fresh because nori will become soggy if they sit for more than 10–15 minutes.

Makes approximately 6 hand rolls. Provide small dishes of soy sauce and wasabi for dipping, and present pickled ginger alongside. If preparing for a group, set out bowls of fillings and allow guests to assemble their own temaki for best texture and freshness.