"Temaki" Hand-rolled Sushi

Hand-rolled sushi, or temaki, is the ultimate sushi party dish! With so many colorful ingredients to choose from, everyone will have fun making their own creative version of sushi!

"Temaki" Hand-rolled Sushi
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.
Excludes time needed to cook the rice.

Ingredients (Serves 3-4)

  • [Sushi rice]

    • 360 ml rice (2 rice measuring cups)
    • [Mixed vinegar]

      • A little less than 70 ml rice vinegar
      • 1 tbsp sugar
      • 2/3 tsp salt
  • 150 g tuna (block; lean; for sashimi)
  • 100 g squid (for sashimi; thinly sliced)
  • 6 cm takuan
  • 16 shiso leaves
  • 1 pack kaiware sprouts
  • 6-8 sheets nori (full sheet)
  • White sesame seeds, as needed
  • Wasabi, as desired
  • Soy sauce, as needed



Prepare the [Sushi rice]. Rinse the rice and drain. Put the rice inside the rice cooker and add water up to the level marked for sushi rice in the inner bowl. Let the rice rest for 20 minutes (or follow the instructions in the cooker manual). Turn on the switch and cook the rice.


Pour the [Mixed vinegar] ingredients into a bowl and mix thoroughly to dissolve the salt and sugar.


Empty the cooked rice into a large bowl and sprinkle the [Mixed vinegar] evenly onto the rice by letting it drizzle off of a spatula.


Using a cut and fold motion, quickly mix the rice and vinegar by scooping the rice from the bottom and folding over. Repeat this motion 3 to 4 times.


Bring the rice together. Work swiftly to cool the rice with a fan to make each grain glisten.


Wet a cheesecloth and wring it out. Place it over the rice to prevent any drying or sogginess.


Use the sushi rice while it is still slightly warm. If you cool the rice until it's cold, it will harden and become difficult to handle.



Cut the tuna into 8 mm slices. Cut the takuan along the fibers into shreds. Chop off the stems of the shiso leaves. Cut off and discard the roots of the kaiware sprouts.


Place the tuna on a cutting board horizontally with the long side facing you, and cut into 8 mm slices. Wipe the blade with a damp cheesecloth after cutting each slice to make it easier to cut.


Plate the [Sushi rice]. On a separate plate, arrange the tuna, squid, takuan and vegetables decoratively. Sprinkle white sesame seeds on the takuan. Divide the nori, wasabi and soy sauce into four portions.


Place some of the [Sushi rice] onto a sheet of nori, top with ingredients of your choice, add a touch of wasabi and roll up. Dip into the soy sauce to enjoy.