Sushi hand rolls (temaki)
Expert sushi making doesn't require the skills of a Japanese chef - follow our step-by-step guide to hand rolling
Difficulty and servings
MAKES 14 rolls
Preparation and cooking times
Ready in 1 hr 15 mins plus cooling
- To make the rice, put it in a colander and wash in cold running water, over a bowl, until the water becomes clear. Drain for about 30 minutes to get rid of excess water.
- Put the rice in a pan, add 250ml cold water and bring to the boil on a high heat. Cover tightly, then simmer on a low heat for 30 minutes. Remove from the heat and leave covered for 15 minutes to allow it to steam.
- Meanwhile, put the rice vinegar, sugar and 1 tsp salt in a saucepan and add the kombu, if using. Heat the mixture until the sugar dissolves, then take off the heat and cool to room temperature.
- Put the hot rice in a large bowl, (wooden is preferable as the wood will absorb any excess vinegar from the rice) and add 1/4 of the sushi rice seasoning. Mix with a folding motion (gently so you don't break the rice grains) and repeat until all the seasoning is used. Cool down the rice by fanning it for 5 minutes (this gives the rice its shine).
- To make the spicy mayonnaise, mix all of the ingredients together, taste and add extra salt and lemon if needed.
- Make the sushi hand rolls following the step by step guide. You can mix and match the fillings depending on what you prefer to add. Eat the rolls soon after making them, otherwise they will become soggy. Serve with ginger, soy and wasabi.
PER ROLL
220 kcalories, protein 5,3g, carbohydrate 19,4g, fat 13,1 g, saturated fat 2g, fibre 0,8g, salt 0,9 g
Recipe from olive magazine, February 2012.
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Ingredients
FILLINGS
- 150g salmon or tuna , cut into strips
- ½ avocado , peeled and cut into strips
- ¼ cucumber , seeds removed and cut into strips
- 150g cooked, peeled prawns
- 2 spring onions , finely chopped (including green parts)
RICE
- 250g sushi rice
- 50ml Japanese rice vinegar
- 40g golden caster sugar
- 3cm piece kombu (optional)
SPICY CHILLI MAYONNAISE
- 6 tbsp mayonnaise
- 2-3 tbsp Thai chilli paste or chilli garlic sauce
- ½ lemon , juiced
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Difficulty and servings
MAKES 14 rolls
Preparation and cooking times
Ready in 1 hr 15 mins plus cooling
Ingredients
FILLINGS
- 150g salmon or tuna , cut into strips
- ½ avocado , peeled and cut into strips
- ¼ cucumber , seeds removed and cut into strips
- 150g cooked, peeled prawns
- 2 spring onions , finely chopped (including green parts)
RICE
- 250g sushi rice
- 50ml Japanese rice vinegar
- 40g golden caster sugar
- 3cm piece kombu (optional)
SPICY CHILLI MAYONNAISE
- 6 tbsp mayonnaise
- 2-3 tbsp Thai chilli paste or chilli garlic sauce
- ½ lemon , juiced
PER ROLL
220 kcalories, protein 5,3g, carbohydrate 19,4g, fat 13,1 g, saturated fat 2g, fibre 0,8g, salt 0,9 g
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