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Authentic Temaki Recipe Japan, Asia

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Cone-shaped sushi, brimming full with sushi rice and various fish, vegetables and condiments, the choice of which depends on the one assembling it — that, in short, is temaki, a type of sushi that is the easiest to prepare out of the entire group, which is why it is often suggested as the go-to recipe for sushi beginners. Most commonly, the ingredients used for the filling, besides vinegared rice, include salmon, yellowtail, tuna, mushrooms, scallion, wasabi, sea urchin or uni, cooked saltwater eel called unagi, salmon roe, sesame seeds, crab sticks, wasabi, cream cheese, and many more. More Westernized versions will also include ingredients like avocado, cream cheese, shrimp, crab, and condiments like mayo. Once assembled, temaki should be eaten right away, in two to three bites only, because the seaweed tends to turn soggy very quickly.

Pair with

Serve With

Plant

Wasabi

Asia

3.8

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Condiment

Jiang you

Asia

4.4

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Cooking tips

  • sushi rice

    It is crucial to use Japanese sushi rice, as that is the only kind of rice that, when cooked to perfection, will be fluffy but retain a bit of a bite. The rice should be washed a few times to extract as much starch as possible before it's cooked. Once cooked, it should be mixed with sushi vinegar, which is a mixture of rice vinegar, salt, and sugar. Additionally, for a more umami flavor, when cooking ... Read more
  • filling

    Most popular filling combos include vinegared rice plus salmon and wasabi and vinegared rice and yellowtail with scallions. However, there are almost no rules on how you can mix and match the ingredients for the filling. As a result, it is not uncommon that for casual get-togethers, the ingredients are laid out on plates, and everyone is free to use whatever ingredients they prefer when making their ... Read more
  • method

    The advantage of this kind of sushi is that there is no need to use any equipment — it can be assembled only by hand. The first rule when making temaki is not to overdo with the rice — cover only one-third of the seaweed, then add the desired filling on top, and roll into a cone and seal the end with a grain or two of rice. Also, the shiny side of the nori sheet should be outside, and make sure that ... Read more
  • serving

    In restaurants, it is not uncommon for a sushi chef to serve temaki directly into a customer's hand; however, it is commonly plated and served with a side of pickled ginger, wasabi, or sauces for dipping, typically soy sauce and ponzu sauce. In any case, temaki should be eaten as soon as possible, or the nori will become soggy, which will make it hard to bite into.

Temaki

PREP 10min

COOK 1h

READY IN 1h 10min

5.0

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This recipe is adapted from the website justonecookbook.com. The recipe for sushi rice makes for 6 cups, so adjust the amounts accordingly.

 

Ingredients

2 Servings

SUSHI RICE

450g Japanese short grain rice

2 inches kombu (dried kelp)

water

⅓ cup rice vinegar

3 tbsp sugar

1 ½ tsp salt (kosher or sea salt; use half if using table salt)

TEMAKI

½ cup sushi rice

1 sheet nori (seaweed)

½ cup fillings

FILLINGS

Sashimi grade fish of your choice (salmon, tuna, salmon roe, spicy tuna, etc)

Persian/Japanese cucumbers

shiso leaves (ooba) (perilla)

kaiware radish sprouts

takuan (pickled daikon radish)

avocado

carrot

white sesame seeds (roasted/toasted)

Preparation

Step 1/13

SUSHI RICE

Step 2/13

Wash the rice a couple of times in water to remove as much starch as possible, then soak it in clean water for half an hour and drain.

Step 3/13

Clean the kombu with a damp cloth, but keep in mind not to wipe the white powdery substance that's on the surface.

Step 4/13

For the sushi vinegar, combine all the ingredients and bring to a boil, so the sugar and salt dissolve.

Step 5/13

Once the rice is cooked, place it in a damp pan, ideally, a wooden one, then pour over with sushi vinegar, and mix to combine, so the rice cools off.

Step 6/13

Keep covered with a damp cloth until ready to use.

Step 7/13

TEMAKI

Step 8/13

Slice the fish into sticks.

Step 9/13

Cut the nori sheets in half.

Step 10/13

Place a piece of nori sheet in the palm of your hand shiny side up, then coat one-third of its surface with sushi rice.

Step 11/13

Place the filling diagonally over the rice, then roll into a cone and seal with a grain or two of rice.

Step 12/13

Do the same with the remaining ingredients.

Step 13/13

Serve with condiments such as pickled ginger, wasabi, and soy sauce.

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