Hand Rolled Sushi Temaki Recipes

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TEMAKI SUSHI (HAND ROLLS)



Temaki Sushi (Hand Rolls) image

Temaki Sushi (手巻き寿司) literally means "hand rolled sushi". As the name implies Temaki Sushi is rolled by hand, so there's no need for any special equipment like a sushi mat. Just add some sushi rice to a sheet of nori, pile on your favorite fillings, and roll it up like a bouquet of sushi with your hands.

Provided by Marc Matsumoto

Categories     Entree

Time 10m

Number Of Ingredients 9

1 batch prepared sushi rice ((click link for recipe))
1 pack nori ((full-size sheets cut in half))
tuna
ikura
salmon
lettuce
kaiware sprouts
green shiso
mayonnaise

Steps:

  • Place a sheet of nori with the rough-side up in front of you and add a large spoonful of sushi rice on the left half.
  • Wet your fingers in water and then use them to spread the rice into an even layer on the left half the nori.
  • Place your filling ingredients on the rice, with most of the filling towards the top.
  • Roll the bottom left corner up to the middle of the top edge of the nori to form a cone.
  • Continue rolling until the nori wraps completely around itself. Eat immediately.

Nutrition Facts : Calories 45 kcal, Carbohydrate 7 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HAND ROLLED SUSHI (TEMAKI)



Hand Rolled Sushi (Temaki) image

Provided by Food Network

Categories     appetizer

Time 25m

Number Of Ingredients 22

Sushi rice
Nori
Avocado
Carrot
Eggplant (grilled Japanese)
Tofu (made crisp by frying)
Tomato
Cucumber (Chinese-without seeds, or regular is also ok)
Asparagus
Aburage (inari tofu skins)
Wilted spinach
Bell peppers, julienned
Scallions, julienned
Snow peas, julienned
Black sesame seeds
White sesame seeds
Black sesame seeds/salt combination
3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt

Steps:

  • Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
  • Serve with pickled ginger, wasabi and soy sauce as condiments.
  • Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
  • While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
  • Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
  • Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

VEGETARIAN HAND ROLLED SUSHI (TEMAKI)



Vegetarian Hand Rolled Sushi (Temaki) image

Provided by Food Network

Categories     appetizer

Time 1h

Number Of Ingredients 16

Sushi rice, recipe follows
Nori
Carrot, julienned
Orange and red bell peppers, julienned
Cucumber, julienned (Chinese B without seeds, or regular is also ok)
Asparagus
Avocado
Scallions, julienned
Black sesame seeds
White sesame seeds
Black sesame seeds/salt combination
3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt

Steps:

  • Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
  • Serve with pickled ginger, wasabi and soy sauce as condiments.
  • Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
  • While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
  • Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
  • Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

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