Tuesday, 12 February 2013


I love making temaki when I'm entertaining family or friends at home. Sometimes I prepare the temaki rolls in advance and other times I leave all the ingredients in the centre of the table and let everyone dig in and make their own temaki. My nieces and nephews eyes always light up when they're allowed to make their own temaki so it's a enjoyable way to encourage kids to eat a healthy meal. 

Temaki sushi is a cone shaped hand roll wrapped in nori seaweed and filled with sushi rice and your favourite ingredients.

Sushi rice and seasoning
160g sushi rice (uncooked)
Japanese white rice vinegar 50ml
Sugar 1 tbsp
Salt half tsp

Half nori (roasted seaweed) sheets
Smoked salmon or raw salmon (make sure to source salmon which is suitable for eating raw)
Avocado (peeled and cut into long strips)
Mango (peeled and cut into long strips)

Sesame seeds (optional to garnish)
Soya sauce (optional as a dipping sauce)

How to prepare sushi rice
1. Click here to see my post on how to prepare and cook Japanese rice. 
2. To make the sushi rice seasoning pour 50ml of rice vinegar and 1 tbsp of sugar into a non-aluminium saucepan. 
3. Heat until the sugar is dissolved and then add half tsp of salt. Stir, take off the heat and allow to cool. 
4. Once the rice is cooked transfer it to a shallow non-metallic baking tray using a rice spatula or wooden spoon. 
5. Sprinkle the sushi rice seasoning evenly over the rice and then gently turn the rice with a spatula (try not to break the rice grains by gently using the spatula to cut into the rice at an angle and fold over the rice).
6. Fan the rice using a fan or a piece of cardboard to help cool the rice to room temperature and absorb the excess sushi rice seasoning. 
7. Try to use the rice as soon as possible and avoid putting it in the fridge as this will harden the rice. You can cover the rice with a damp tea towel and set aside in a cool place until needed.
1. Cut the nori sheet in half placing the shiny side of the nori sheet down.

2. Put a heaped tablespoon of sushi rice on the left side of the nori sheet. 

3. Moisten your hands before spreading the rice evenly over nearly half of the nori sheet using your fingertips.

4. Place all the ingredients including the strip of salmon, avocado and mango at a 45 degree angle on the rice (try not to overload with ingredients as this will make it difficult to roll).

6. Slowly start to roll the temaki by taking the bottom left corner of the nori and fold it over towards the top right corner of the rice. Continue to fold as shown in the photos below. Place a few grains of cooked rice on the last corner of the nori (to stop the roll unfolding) and finish folding. 

 7. Sprinkle sesame seeds on top of the temaki. 

Serve as soon as possible so that the nori is still crispy. Dip into a little soya sauce and eat with your hand. 

You can roll the temaki by laying the nori on the palm of your hand but I find it easier to roll the temaki on a solid surface. 

Temaki is a perfect finger food to serve at a party. 

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