Temaki

Name: Temaki
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: Niskiki rice. (for sushi, cooked) ¼ cup; Tuna filet (frozen, cleaned and trimmed) 1.4 oz; Nori seaweed (from 19x21) 1 foglio; Shiso 1 leaf; Water to taste; Rice vinegar to taste; Wasabi to taste; Soy sauce to taste

it de fr es br

Lactose Free

Difficulty: Difficult
Prep time: 10 min
Makes: 1 pieces
Cost: High

PRESENTATION

Recipe by
Sai Fukayama

And making temaki is such a fun way to dive into Japanese cuisine—seriously. Unlike more complex sushi like hosomaki or uramaki, a temaki recipe is straightforward and really does not require much. Just your hands, some quality Nishiki rice, and fresh ingredients. And the best part? The simplicity. The tender bite of the temaki sushi when you wrap that crispy nori perfectly around the moist rice and those colorful fillings. Tuna is a favorite. Super popular. But you can also use salmon, eggs, crab meat, or avocado. Each roll turns into a mini masterpiece.

The flavors and textures make you wanna get creative, and it is a joy to try different fillings. The key? Just enjoy making homemade temaki. It's way more satisfying as you get the hang of shaping the cone. In Japan, making hand roll sushi is a whole social experience. Everyone rolls their own at the table—which creates a laid-back vibe. Using authentic sushi rice like Nishiki is important. I mean, you need it sticky yet firm, with a lightly sweet and tangy seasoning.

Plus, presentation matters—so here's the thing—each roll should be golden and packed neatly to show off those colorful ingredients. And look, many people love trying out temaki sushi variations, playing around with different fillings or techniques, but the basics stay the same. It's about practice and confidence. Even if your first cones aren’t perfect, it’s forgiving. You’ll still end up with something super tasty. Sharing food this way? Makes it easy to prepare a variety of hand rolls for friends, turning a simple meal into something memorable.

Whether you're a sushi enthusiast or just starting out, temaki offers a hands-on, really fun way to enjoy Japanese flavors right at home.

INGREDIENTS

Ingredients for 1 Temaki: Niskiki rice. ¼ cup (50 g) - (for sushi, cooked); Tuna filet 1.4 oz (40 g) - (frozen, cleaned and trimmed); Nori seaweed 1 foglio - (from 19x21); Shiso 1 leaf; Water to taste; Rice vinegar to taste

to accompany: Wasabi to taste; Soy sauce to taste

Preparation

How to prepare Temaki

To prepare temaki, you will need to have sushi rice kept warm in a suitable Ohitsu or a wooden or steel container; you should use it at a temperature of about 97°F. Also, prepare a small bowl with water and a little rice vinegar. With a sharp knife, cut a rectangle from a tuna fillet that is 3.5 inches long and about 0.6 inches thick 1. Take the half sheet of nori seaweed and position it in your left hand with the smoother, shinier side contacting the palm. The hand it rests on should be completely dry 2. Dip your right hand in the acidulated water and quickly dab it on a small towel 3.

With your right hand, take about 1.8 oz of sushi rice 4 and place it on the left side of the seaweed 5, gently pressing with your fingers to form a triangle 6.

Add a hint of fresh wasabi to the center of the rice 7, place the shiso leaf 8, and then the small rectangle of fresh tuna, placed on the shiso leaf, at the top left corner of the seaweed sheet 9, so that once rolled, part of it sticks out.

Start rolling the seaweed sheet from the bottom left corner 10, from the part in contact with your palm under your thumb. Roll almost to the end, and to seal the final part of the cone, you can use a few grains of rice from the filling 11. Your temaki is ready 12!

Storage

It is recommended to consume the temaki shortly after preparation, like all types of sushi that should be made and consumed immediately.

The rice can be prepared in advance and kept warm to be used at a temperature of about 97°F. It can also be heated in the microwave as needed.

Advice

Temaki can be enjoyed with soy sauce poured directly on the tuna part.

You can enrich your temaki by preparing it with avocado, salmon, or even tempura shrimp!

For safe consumption of raw, marinated, or undercooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -0.4°F in a domestic freezer marked with 3 or more stars, according to guidelines from the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.