📝 About This Recipe
Temaki is the soul of Japanese home-style sushi, designed to be a tactile, communal, and incredibly fresh dining experience. Unlike tightly rolled maki, these iconic cone-shaped hand rolls are meant to be assembled and eaten immediately, ensuring the nori remains shatteringly crisp against the seasoned, vinegared rice. Featuring a vibrant palette of buttery sashimi-grade fish, crunchy vegetables, and creamy avocado, it is a versatile masterpiece that celebrates the harmony of textures and the purity of high-quality ingredients.
🥗 Ingredients
The Perfect Sushi Rice
- 3 cups Koshihikari or short-grain sushi rice (rinsed until water runs clear)
- 1/2 cup Rice vinegar (unseasoned)
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt
- 1 piece Kombu (dried kelp) (2-inch square, wiped with a damp cloth)
The Wraps and Proteins
- 10 sheets Nori (roasted seaweed sheets) (high-quality gold or silver grade, halved)
- 1/2 lb Sashimi-grade Atlantic Salmon (sliced into 4-inch long batons)
- 1/2 lb Sashimi-grade Yellowfin Tuna (sliced into 4-inch long batons)
- 1/2 lb Imitation crab or real lump crab (shredded and mixed with a touch of mayo)
Vegetables and Fillings
- 2 pieces Japanese Cucumber (Kyuri) (seeded and cut into matchsticks)
- 2 pieces Ripe Avocado (pitted and sliced into thin wedges)
- 1 pack Kaiware (Daikon Radish Sprouts) (roots trimmed)
- 10-12 pieces Shiso leaves (halved lengthwise)
Condiments and Garnishes
- 2 tablespoons Toasted Sesame Seeds (black or white)
- 1/4 cup Pickled Ginger (Gari) (for cleansing the palate)
- 2 tablespoons Wasabi paste (freshly grated or high-quality paste)
- 1/2 cup Shoyu (Japanese Soy Sauce) (for dipping)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your fingers until the water runs completely clear. Let the rice drain for 15 minutes.
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2
Place the rice and 3 1/4 cups of water in a rice cooker with the kombu. If using a stovetop, bring to a boil, then simmer covered for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes.
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3
While rice cooks, prepare the 'Tezu' (sushi vinegar). In a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until dissolved, but do not let it boil. Let cool.
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4
Transfer the hot rice to a large wooden bowl (hangiri) or a wide glass dish. Pour the vinegar mixture over a spatula onto the rice.
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5
Using a slicing motion with a rice paddle, fold the vinegar into the rice. Do not mash the grains. Simultaneously fan the rice to cool it quickly; this gives the rice its signature glossy finish.
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6
Cover the rice with a damp cloth to keep it at room temperature. Never refrigerate sushi rice as it will become hard and lose its texture.
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7
Prepare your fillings: Slice the fish into uniform strips about 4 inches long and 1/2 inch thick. Julienne the cucumbers and slice the avocado just before serving to prevent browning.
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8
Prepare the Nori: Take a full sheet of roasted seaweed and fold it in half to snap it into two rectangles. For maximum crispness, toast them very briefly over a gas flame for 2 seconds before serving.
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9
To assemble, place a half-sheet of nori horizontally in your palm (rough side up). Wet your other hand slightly so the rice doesn't stick.
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10
Spread about 1/3 cup of rice on the left third of the nori sheet. Do not pack it down; keep it airy. Spread a tiny swipe of wasabi across the center of the rice.
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11
Place your fillings (fish, cucumber, sprouts, shiso) diagonally across the rice, pointing toward the top-left corner of the nori.
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12
Take the bottom-left corner of the nori and fold it over the fillings toward the middle of the top edge, creating a triangle shape.
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13
Continue rolling toward the right until you have a cone. Use a single grain of smashed rice as 'glue' on the bottom-right corner to seal the edge shut.
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14
Hand the roll immediately to your guest. Temaki should be eaten within 30 seconds of rolling to appreciate the contrast between the warm rice and cold fish.
💡 Chef's Tips
Always use 'sashimi-grade' fish from a reputable purveyor to ensure safety and flavor. Keep a bowl of 'Tezu' (water and a splash of vinegar) nearby to dip your fingers in; this prevents the rice from sticking to your hands. Don't overfill the roll; 2-3 strips of protein and a few vegetable matchsticks are plenty for a perfect structural balance. If your nori feels soft, toast it very lightly over a low open flame for a few seconds to restore its snap. For a spicy kick, mix your tuna or salmon with Sriracha and a drop of toasted sesame oil before rolling.
🍽️ Serving Suggestions
Serve with a warm bowl of Miso Soup with silken tofu and scallions. Pair with a chilled Junmai Ginjo Sake or a crisp Japanese lager like Asahi or Sapporo. Offer a side of Edamame tossed in sea salt and chili flakes. Provide small individual dipping bowls for Shoyu and extra wasabi for each guest. Finish the meal with a light Green Tea (Matcha) or a scoop of black sesame ice cream.