Homemade Temaki Sushi (Simple Hand Rolls)

200g sushi rice
240ml water (approx.)
Sushi seasoning (rice vinegar mix)
4–5 nori sheets (halved)

Fillings

100g sushi-grade salmon, cubed
100g sushi-grade tuna, cubed
½ cucumber, cut into strips
1 avocado, sliced
2 spring onions, sliced

Salmon Dressing

1 tablespoon sriracha
1 tablespoon Kewpie mayonnaise

Tuna Dressing

1 tablespoon light soy sauce
1 teaspoon sesame oil
Sesame seeds

PREPARATION

1. Wash sushi rice until the water runs clear, then cook with measured water.
2. Bring to a boil, reduce to a simmer and cook for 10–12 minutes, then steam for 5 minutes off heat.
3. Mix sushi seasoning into the rice and spread out to cool.

COOKING

1. Cut salmon and tuna into small cubes.
2. Mix salmon with sriracha and mayonnaise.
3. Mix tuna with soy sauce, sesame oil and sesame seeds.
4. Slice cucumber and avocado into thin strips.
5. Cut nori sheets in half and place rough side facing up.
6. Spread a small amount of rice in a triangular shape.
7. Add fillings (fish, avocado, cucumber) in a line.
8. Fold into a cone shape and seal with a grain of rice.
9. Serve immediately while the nori is crisp.

School of Wok Tips

• Use sushi-grade fish for safety and best flavour.
• Keep rice slightly warm for easier rolling.
• Do not overfill—less is easier to roll neatly.
• Assemble just before eating to keep nori crisp.

FAQs

What is temaki sushi?
It’s a hand-rolled sushi cone, eaten immediately after making.

Can I make it without raw fish?
Yes, use cooked prawns, tofu or vegetables.

Why is my nori soft?
It absorbs moisture quickly—assemble just before serving.