What you need to make your Temaki Sushi (handrolls):
- A pot of sushi rice (Maki at Just Hungry has detailed instructions on how to make sushi rice. If you are lazy like me though, I just cook some white, short-grained Japanese rice using a rice cooker, then mix in a little sushi vinegar and stir through whilst rapidly fanning it);
- Rectangular sized pieces of nori seaweed (you can buy them in long rectangles - look for pictures of temaki sushi on the packet - or you can buy large squares of nori and cut it into half);
- Sauces - Japanese mayonnaise (eg. Kewpie), soya sauce, wasabi;
- A platter of fillings for the handrolls. There are a huge variety of fillings that you can add, and feel free to be as traditional or as non-traditional as you wish. Just slice everything up into strips. Here's what I had on my platter -
AvocadoThe various combinations of handrolls I made were:
Imitation Crab sticks
Tonkatsu Pork (I cut the pork into strips first, then battered and fried it)
Fried Egg (cut into strips)
Tobiko (flying fish roe)
California - avocado, cucumber, crab sticks, egg, tobiko and japanese mayonnaise;Other suggestions for handroll fillings:
Teriyaki Chicken - teriyaki chicken, cucumber, egg, avocado and mayo;
Tonkatsu - tonkatsu pork, cucumber, avocado, mayo.
Raw salmon or tuna (buy sashimi quality fish, and slice them up into long strips)Directions:
Canned tuna (with mayonnaise)
Prawns (boiled or battered)
- Scoop and flatten some sushi rice onto one end of a rectangular piece of nori seaweed.
- Lay the fillings on top of the rice.
- Roll up the nori seaweed with the rice and fillings inside to form a cone-shape.
- Dip the handroll into a little soya sauce mixed with wasabi (optional) and eat!