Contents
Sushi and Sashimi Basics
Sushi-Making Tools
Nonseafood Sushi Ingredients
Sushi Seafood
How to Buy and Care for Sushi Knives
How to Use Sushi Knives
How to Make Sushi Rice
How to Make Finger Sushi (Nigiri)
How to Make Sushi Rolls (Maki)
How to Make Inside-Out Rolls (Ura-Maki)
How to Make Hand Rolls (Temaki)
How to Make Battleship Sushi (Gunkan Maki)
How to Make Pressed Sushi (Oshi)
How to Make Scattered Sushi (Chirashi)
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How to Make Hand Rolls (Temaki)
Hand rolls, or temaki, are made by rolling rice and ingredients into a cone of nori. Any fillings you’d put into a sushi roll or inside-out roll can also be made into a hand roll. Hand rolls should be eaten shortly after they’re made, as moisture in the rice and fillings will quickly make the nori soften and break.
Preparing the Fillings
You should prepare fillings for hand rolls just as you would for sushi rolls. Make sure to cut the fish and vegetables into uniformly short and thin strips.
Making Hand Rolls Step-by-Step
- Place a 4" × 7" piece of nori in the palm of your hand with its shiny side down and the 7" side perpendicular to your wrist.
- Moisten your palms and fingers with a mixture of four parts water and one part rice vinegar. Make sure your hands aren’t dripping wet so the nori stays as dry as possible.
- Place 1/4 cup of rice on the nori over your palm.
- Place the fillings in the center of the rice.
- Fold the bottom left corner of the nori over the fillings. Hold it in place with your thumb.
- Roll the nori over until you’ve formed a cone.
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