How to Make Temaki Sushi
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Temaki sushi is a form of rolled sushi, created in a cone or roll shape. Temaki is different from maki sushi, as you do not cut it into pieces. The English translation for "temaki" is hand roll. Making temaki sushi is simple and does not require appliances nor utensils.
Ingredients
- 1 sheet of nori (seaweed)
- some sushi rice
- some sesame seeds (optional)
- raw fish of your choice
- vegetables or other "goodies" of your choice
Steps
- Dry your hands throughly. You want the seaweed to be crunchy and tasty, not soggy and unpleasant to eat.
- Place the seaweed (shiny side down) on the palm of your hand. Moist (not drench) the other hand with water and put a thin layer of rice on one half of the seaweed.
- Sprinkle some sesame seeds onto the rice. This is optional, but it brings a little more taste to the sushi.
- Lay a piece of raw fish, diagonally, in the middle of the rice. The choice of fish is up to the person; ahi (tuna) and salmon are top preferences.
- Put a piece of vegetable next to the fish, diagonally as well. This is optional to taste, but there are many varieties of temaki that include vegetables and goodies, such as avocado, cucumber, egg, tofu, taikuan (picked radish), etc. A list of sushi ingredients can be found here.
- Roll the temaki by bending your hand so that it starts to fold in onto itself. Tuck the end in and finish off by rolling it into a cone shape. To keep the cone together take one kernel of rice and squash it into the corner. This will stick the end down, holding the Nori in position.
Tips
- Eat the temaki sushi as soon as it is prepared. The crunchier the seaweed is, the better!
- If preferred, you can roll it as a regular maki sushi roll form; it doesn't have to be coned shaped.
Warnings
- Please be aware of any mercury in raw fish!
Sources and Citations
- VideoJug - Thank you to Videojug for this recipe and pictures.
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