Temaki Recipe: How to Make Japanese Hand Roll Sushi

• 2 cups short-grain white rice
• 15 nori seaweed sheets
• ½ pound of mixed sushi-grade raw fish (such as tuna, sea bass, or yellowtail) and/or cooked fish (such as crabmeat or miso salmon)
• A handful of shiso leaves
• A handful of radish sprouts
• ½ Japanese cucumber, julienned
• 1 avocado, very thinly sliced
• Toasted sesame seeds, to garnish
• Soy sauce, to serve
• Grated wasabi, to serve

1. 1

   Rinse rice under cold running water and combine with 2¼ cups of water in a rice cooker or small saucepan.

2. 2

   If using a rice cooker, run on the white rice setting. If steaming on the stovetop, bring rice to a boil, then cover and simmer until the water has absorbed, about 12–15 minutes

3. 3

   Remove from the heat and let the covered rice steam for 10 minutes.

4. 4

   Fluff the rice and divide it among 6 small bowls. Let cool before serving.

5. 5

   Cut each nori sheet into 4 squares, and give each person 10 squares.

6. 6

   If using sushi-grade raw fish, slice the fish on the bias into ¼-inch-thick pieces.

7. 7

   Arrange vegetables and fish on a serving platter.

8. 8

   To make the temaki, place a nori square in the palm of your non-dominant hand with the corner side facing you.

9. 9

   Spread a small amount of rice in the center of the nori.

10. 10

    Top with a little wasabi, sesame seeds, or a shiso leaf, if desired.

11. 11

    Place a small amount of toppings in a straight line down the center.

12. 12

    Tightly fold the outside corners of the nori in to form an ice cream cone-shape. The fillings should be visible on top, but the cone should be closed on the bottom.

13. 13

    Dip in soy sauce, if desired.

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