Temaki Bar Recipe

Rinse and cook rice

Rinse 3 cups sushi rice under cold water until the water runs nearly clear. Drain and transfer to a rice cooker or heavy pot. Add 360 ml water (approx. 1.2 cups per cup rice). Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 80 ml rice vinegar, 3 tbsp sugar and 1 tsp salt in a small saucepan. Warm gently, stirring, until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl (hangiri or large nonreactive bowl). Gradually fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice and produce glossy grains. Rice should be warm, slightly sticky but not mushy. Cover with a damp cloth until ready to use.

Prepare proteins

Keep all sushi-grade fish chilled until assembly. Slice tuna and salmon into 4–6 mm wide long strips suitable for hand rolls. Butterfly and pat-dry shrimp. Shred crab meat or kani into bite-sized pieces. Keep each protein in separate chilled containers to preserve freshness.

Make spicy tuna mix

Combine 200 g chopped sushi-grade tuna with 2 tbsp mayonnaise and 1 tbsp sriracha (adjust to taste). Mix gently in a bowl and refrigerate until serving. If you prefer more heat, add a little finely chopped chili or togarashi.

Prepare mayo-based drizzle

Whisk together remaining mayonnaise (about 4 tbsp if reserving some for spicy mix) with 1 tsp toasted sesame oil and 1 tsp soy sauce to make a light drizzle. Transfer to a squeeze bottle for easy use at the counter.

Prep vegetables

Julienne cucumber, slice avocado into batons and coat lightly with a squeeze of lemon to slow browning. Thinly slice green onion and shiso leaves, and drain pickled daikon or ginger well. Arrange vegetables in shallow dishes or trays for the temaki counter for quick access.

Prep nori

Cut or tear full-size nori sheets in half (you can also leave whole for larger cones). If you prefer a slightly softer nori, lightly brush one side with toasted sesame oil or briefly toast over an open flame for 1 second — do not char. Place nori pieces on a clean dry surface, rough side up.

Portion rice

Wet your hand with a mixture of water and a little rice vinegar (to prevent sticking). Take approximately 1/3 to 1/2 cup of seasoned sushi rice and form into an oblong ball about the size of a small egg. Place rice on left side of the nori (if right-handed, reverse if left-handed), leaving a 1–2 cm border at the bottom and top edge.

Add fillings & roll

Lay 1–2 strips of fish or 1 piece of shrimp, or 2 tbsp of spicy tuna or crab at a diagonal across the rice. Add 1–2 cucumber sticks, 1 avocado baton, a few microgreens or shiso leaves and a sprinkle of green onion. Fold the nori from the corner nearest you up and around the fillings into a cone shape (like an ice-cream cone), tucking and sealing the edge with a little rice or a light brush of water. Hand rolls should be made-to-order and served immediately.

Finish & garnish

Drizzle a small amount of mayo-sesame sauce, unagi sauce or a dot of sriracha as desired. Sprinkle toasted sesame seeds and tobiko/masago on top. Add a few fried garlic crisps for texture if desired. Serve temaki upright in a cone holder or plate immediately with small bowls of soy sauce, wasabi and pickled ginger.

Temaki are best eaten within seconds to a minute of being made. Arrange the temaki bar so guests can request proteins and fillings; assemble each hand roll to order. Keep proteins chilled on ice and rice covered to maintain temperature and texture. Provide chopsticks and small dipping dishes for soy sauce.