Temaki Sushi – Easy Hand Rolled Sushi

Temaki sushi was always our family’s “weekend sushi.” Instead of spending hours carefully shaping nigiri, we would gather around the table with bowls of rice and fillings and roll our own hand rolls. It was relaxed, interactive, and perfect for sharing.

This style of sushi reflects the heart of Japanese home cooking. It is not about perfection, but about freshness and enjoyment. Everyone builds their own roll just the way they like it, making every bite personal.

Temaki Sushi – Easy Hand Rolled Sushi

Fun, fresh, and endlessly customisable, temaki sushi is the easiest way to enjoy homemade sushi without any special equipment. Crisp nori, seasoned rice, and vibrant fillings are rolled by hand into perfect little cones.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 people

Course: Lunch, Main Course, Salad

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

Sushi rice

• 150 g uncooked Japanese sushi rice yields about 350 g cooked
• 2 tbsp sushi vinegar
• ¼ tsp salt
• ½ tsp sugar

Nori

• 4 to 5 sheets roasted nori seaweed

Japanese mayonnaise

• 3 tbsp mayonnaise
• 1 tbsp salad cream
• ¼ tsp sugar
• ¼ tsp salt
• Or use ready-made Kewpie mayonnaise

Filling ideas

• 10 crabsticks cut into thin strips
• 1 ripe avocado peeled and sliced into strips
• Japanese pickled radish takuan, sliced into strips
• ½ cucumber cut into strips
• 100 g smoked salmon
• Cream cheese sliced
• Roasted white sesame seeds

To serve

• Soy sauce
• Wasabi
• Sushi ginger

Equipment

• 1 rice cooker or medium saucepan with lid
• 1 wide shallow bowl or tray (for cooling rice)
• 1 small mixing bowl
• 1 rice paddle or wooden spoon
• 1 sharp knife
• 1 chopping board

Method

 

1. Cook the sushi rice according to packet instructions.
2. While the rice is still hot, gently mix in sushi vinegar, salt, and sugar using a flat rice paddle, using a slicing motion to avoid crushing the grains.
3. Transfer the seasoned rice to a wide dish and allow it to cool completely.
4. In a small bowl, mix all the ingredients for the Japanese mayonnaise. Set aside.
5. Cut the crabsticks into thin strips. Mix half of them with a little Japanese mayonnaise until well combined.
6. Prepare the remaining fillings: slice avocado, cucumber, and any other ingredients you are using.
7. Fold one nori sheet in half and cut in half. Place one half on a plate, shiny side down.
8. Spoon some rice onto the top left corner in a rough triangular shape and gently flatten.
9. Layer your chosen fillings over the rice.
10. Fold the bottom left corner over the fillings, then roll diagonally into a cone shape.
11. Sprinkle with sesame seeds.
12. Serve immediately with soy sauce, wasabi, and sushi ginger.

Notes

• Cool the rice properly: Warm rice will soften the nori and make rolling difficult.
• Do not overfill: Too much filling makes the roll hard to close and messy to eat.
• Eat immediately: Temaki is best fresh, while the nori is still crisp.
• Perfect for sharing: Lay out all fillings and let everyone build their own.
• Great for beginners: This is the easiest way to start making sushi at home without bamboo mats.