Temaki is the easiest, most generous way to eat sushi — everyone rolls their own at the table. Crisp nori, warm seasoned rice, and whatever fillings you like. The secret is just two things: good nori, and properly seasoned rice.
Serves 4 · about 30 minutes
Ingredients
- Sushi rice: 2 rice-cups (360 ml) short-grain rice, cooked; 3 tbsp rice vinegar + 2 tbsp sugar + 1 tsp salt
- Nori, cut into halves or quarters
- Fillings: sashimi-grade fish, cucumber, avocado, tamago, shiso — whatever you love (vegetable pickles if you prefer)
- To serve: soy sauce, wasabi, pickled ginger
How to make it
- Warm the vinegar, sugar, and salt until just dissolved (don’t boil). Fold gently through the hot cooked rice with a slicing motion; cool to body temperature, fanning for gloss.
- Cut the nori into palm-sized pieces and keep them crisp — don’t lay them on the rice until serving.
- Set out the rice, nori, and fillings. Each person takes a sheet, adds a little rice and fillings on the diagonal, and rolls it into a cone.
- Dip lightly in soy sauce with a touch of wasabi.
Tip
Toast the nori for a few seconds over a low flame just before serving for extra crispness and aroma. Keep the rice at room temperature — never cold from the fridge.
