How to make temaki sushi

Typically a food you’d want to eat immediately while seated at a sushi bar, these artfully crafted hand rolls feature fresh seafood and crunchy greens wrapped in a bed of seasoned rice and crispy roasted seaweed.

This temaki sushi (or hand roll sushi) recipe shows you how to prepare hand rolls for a hands-on dinner party.

How to make temaki sushi

What is temaki sushi or hand rolls? origins?

While the origins of sushi are somewhat mixed, it’s well-known that sushi was popularized by and will forever be associated with Japan. In general, sushi is made up of vinegared and seasoned rice often paired with raw seafood and/or vegetables.

How to make temaki sushi

Temaki roll means “hand roll sushi” in Japanese and is traditionally made with a large piece of nori (or roasted seaweed) that’s wrapped around a filling of sushi rice, veggies, and different types of raw seafood. It’s rolled into a cone shape, designed to be eaten with your hands.

Hand roll sushi (temaki) vs cut rolls (maki)

There are many different types of sushi in Japan and even in other parts of the world, but there are two main types of sushi: cut rolls and hand rolls. The former is also called “maki,” “makizushi,” or “norimaki,” which are translated to rolled sushi or nori roll.

Maki rolls are filled with different types of ingredients (seafood, veggies, and seasoned rice) wrapped with nori in a cylindrical shape, and then, sliced into bite-size pieces. Some of my favorite maki rolls are spicy tuna rolls or American-style maki rolls, California rolls. To learn more about sushi rolls vs. hand rolls, visit my post.

How to make temaki sushi

Temaki are hand rolls and are also wrapped with nori, but rolled in a cone shape that you eat with your hands–no chopsticks necessary. Typically, it’s best to eat temaki immediately after serving to savor the crispiness of the nori, otherwise, it becomes a little tricky to bite into because the nori is damp and wilted.

Ingredients for hand roll sushi

Sushi rice

How to make temaki sushi

The ingredients of temaki are quite similar to other sushi recipes, the main ones being seasoned sushi rice and nori. Sushi rice is typically seasoned with a basic mixture of rice vinegar, salt, and sugar.

How to make temaki sushi

Nori is sold in various grades that describe different types of qualities based on the color: green (best for salads), blue, silver, gold (highest quality & best for sushi), and more depending on the brand. The higher the quality for nori, the more uniform the thickness is throughout the seaweed, black in color, and crisp it is out of the bag.

My favorite fish for temaki

How to make temaki sushi

Sushi grade fish:

  • salmon
  • spicy tuna
  • yellowtail
  • uni
  • scallops

How to make temaki sushi

Vegetables and greens:

  • radish sprouts
  • cucumbers
  • avocados
  • shiso leaves

There are also other tasty fillings like roe or roasted sesame seeds, but these fillings can depend on the type of restaurant. I’m lucky to have so many Japanese restaurants around to eat temaki, like Honda Ya or OoToro Sushi.

How to make hand rolls

How to make temaki sushi

The main tip to remember when making temaki is that it’s best eaten IMMEDIATELY after you make it. Yes, that means you should NOT prep and make 5 rolls ahead of time before eating because your nori will get super soggy–no one wants that. Make a hand roll, and finish eating it before you start another. Trust me, it will be amazing.

I like to make this process easier by prepping all of the ingredients ahead of time BEFORE assembling: cut all the fish into strips, clean and slice all the veggies, season the rice, and prep all the sauces and wasabi sides. This is a great DIY dinner with friends and family where people make their own rolls.

To make temaki rolls, it’s important to cut the nori into thick and long strips. I typically cut nori in half, hot dog style (or horizontally). Take a scoop of seasoned rice and gently spread it on the left side of the nori. Then, pick greens and veggies to lay diagonally on the rice. Add about two or three strips of fish on top of the veggies.

Take the bottom left corner and fold it over the fish so that it connects to the top center of the nori. Then, take the right side of the nori and fold it over the middle of the roll. I like to use a grain of rice and place it on the bottom right corner as glue to seal the temaki.

How to make temaki sushi

How to eat a handroll

The easiest way to eat a handroll is with your hands. I like to add a bit of wasabi on the fish portion and dip it into soy sauce, then take a big bite. It’s also best to eat temaki immediately after you assemble it because the nori will go from crunchy and crisp to soggy (in under a minute) making it hard to bite off.

How to make temaki sushi

Ippei Naoi / Getty Images

One of the most creative and easiest ways to make sushi in your own home is temaki sushi. Temaki sushi literally translates to hand (“te”) rolled (“maki”) sushi.

This style of sushi is also a popular item at Japanese sushi bars where your choice of sushi fillings (fish, seafood, caviar, egg roulade, and vegetables) are wrapped with sushi rice in a large piece of nori (dried and roasted seaweed) into an easy-to-grab, ice-cream-cone-shaped sushi roll.

Temaki sushi is typically dipped in soy sauce (shoyu) mixed with wasabi (Japanese horseradish) and served with a side of pickled ginger known in Japanese as gari shoga.

How to Throw a Temaki Sushi Party

Temaki sushi is great for a weeknight Japanese meal for your family, but it can be easily turned into a weekend party for family and friends. As seafood can be expensive–especially with sashimi-grade raw fish and caviar–for a budget-friendly option consider throwing a temaki sushi potluck party and ask guests to bring their favorite sashimi (raw fish), caviar, vegetables, and sushi fillings.

Part of the fun of temaki sushi is that you get to make your own sushi and combine any number of your favorite ingredients. Start by reviewing the simple checklist for hosting a temaki sushi party below, followed by suggested ingredients.

Simple Checklist for Hosting a Temaki Sushi Party

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Ippei Naoi Moment / Getty Images

  1. Make sushi rice.
  2. Cut nori (dry roasted seaweed) into large lengthwise pieces using kitchen shears by cutting each sheet in half. Some brands will sell pre-cut temaki sushi nori. Store the nori in a resealable plastic bag, so the sheets do not become stale.
  3. Decide what vegetables to offer and cut them into slender lengthwise pieces. Arrange the vegetables on one or two platters. Cover with plastic wrap and chill until serving.
  4. Decide on the types of sashimi to offer and pre-slice them into sushi-sized pieces. Alternatively, purchase pre-cut platters of assorted raw fish. Cover with plastic wrap and chill until ready to serve.
  5. For caviar, serve each type in small bowls with spoons.
  6. Fill soy sauce (shoyu) dispenser.
  7. Serve pickled ginger and wasabi in small bowls.
  8. Lay serving chopsticks and small spoons with each dish being offered so guests can easily serve themselves.
  9. Place settings should include one small plate for preparing individual temaki sushi and a small shallow dish for mixing soy sauce and wasabi to dip temaki sushi. Each setting should also include a set of chopsticks and a napkin.

Sushi Rice

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​The Spruce / Cara Cormack

Sushi rice can either be made from scratch, using premium short-grain white rice and a vinegar sushi mix or from a shortcut method using dry sushi mix seasoning. It’s a dry powder that is sprinkled over warm steamed rice and mixed well to create a vinegar sushi flavor.

Assorted Sashimi (Raw Fish)

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MIXA / Getty Images

The highlight of temaki sushi is often the variety of sashimi, or raw fish, available. Many Japanese and Asian grocery stores sell sashimi-grade fish that is either sold in small blocks that can be sliced or as a short-cut purchase pre-cut platters of assorted sashimi. The following is a list of suggested sashimi:

  • tuna
  • yellowtail
  • sea urchin
  • sea bass
  • halibut
  • salmon
  • squid
  • scallops
  • sweet shrimp
  • pickled mackerel

Roasted Dried Seaweed (Nori)

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Fotosearch / Getty Images

Large sheet-sized seaweed is available specifically for making sushi rolls and temaki sushi. These can be cut lengthwise in half or, for children, in quarters. Packages sold in Japanese or other Asian grocery stores might have pre-cut nori specifically for temaki sushi.

Assorted Caviar

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Creative Studio Hienemann / Westend61 / Getty Images

Assorted caviar is a delicacy that instantly adds variety to any temaki sushi spread. Caviar is also sold prepackaged in small portions at the Japanese supermarket or Asian grocery store and requires no preparation.

Cooked Seafood

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David Marsden / Photolibrary / Getty Images

Cooked seafood is a great addition to any temaki sushi spread, especially for those who do not eat sashimi (raw fish). The following are popular cooked seafood options that are commonly enjoyed with sushi.

  • Shrimp
  • Octopus
  • Unagi and anago (saltwater and freshwater eel)
  • Giant clam
  • Imitation crab

Egg Roulade (Tamagoyaki)

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Japanese tamagoyaki is a rolled egg omelet that is sweetened with sugar and seasoned with dashi. It is sliced into lengthwise pieces to fit perfectly in a temaki sushi roll. It’s often a favorite among children.

Perilla Leaf (Shiso)

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TOHRU MINOWA / amanimagesRF / Getty Images

Shiso is a fragrant herb that pairs wonderfully with sashimi and caviar and is traditionally served with sushi.

Daikon Sprouts (Kaiware)

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Daikon sprouts have a hint of spice and add a nice mild flavor to temaki sushi.

Assorted Fresh and Cooked Vegetables

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Tom Merton / OJO Images / Getty Images

Any assortment of vegetables of your choice will make a wonderful addition to your temaki sushi spread. Traditional vegetables might include the following:

  • Cucumbers sliced lengthwise
  • Avocado slices
  • Fresh nagaimo (Japanese mountain yam) slices
  • Pickled burdock root
  • Other non-traditional cooked vegetables like asparagus, okra, blanched snow peas, and carrots
  • Simmered and seasoned shiitake mushrooms
  • Pickles such as takuan (pickled daikon radish)

Non-Traditional Temaki Sushi Fillings

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Digipub / MomentOpen / Getty Images

Cooked and seasoned meat and poultry offer yet another alternative to sashimi (raw fish) and seafood. This is often a popular choice among younger children who do not like sashimi and seafood.

  • Thin shabu-shabu cut cooked beef seasoned with teriyaki sauce
  • Sliced cooked chicken breast
  • Thin shabu-shabu cut pork that has been boiled

July 23, 2018 By Victoria

As you might already know, there are all kinds of sushi, among those is Temaki. Temaki or Temakizushi is simply the cone shape – hand-rolled version of the usual maki sushi that you have. The content inside is just as wild as any regular sushi roll.

How to make temaki sushi

So today, after scouting through our local Japanese market and found some nice fresh sushi-grade fish, this is the idea I come up with. I’d call it “A day on the beach“, not that I really want to go but couldn’t *cough*.

For the sand, try to shred or grate a daikon radish or pickled ginger (the un-dyed one). Several sauces are included in the glazing to make resembling that of ocean waves: unagi, mayonnaise, and sriracha. But you can use anything really, like dyeing the mayo into blue maybe.

How to make temaki sushi

To make a temaki, it’s fairly easy. Simply spread the rice, arrange ingredients, and roll the nori up into cones. Even your kiddo can do it. In fact, I would suggest preparing all the ingredients, then have a rolling session as your group enjoying them. The reason is that nori tastes the best while being crispy, and it tends to absorb moisture in rice/topping if left too long.

Afterward, just rest your temaki on your decorated plate if you roll them all and serve to others.

How to make temaki sushi

To eat temaki, first make sure your hands are clean, as temaki will only be consumed by hands, any other method would be resulting in a crumbly mess. Now as you roll a temaki or was given one, eat it immediately. Pick up on the lower/small end, dip the opening with a minimal amount of soy sauce and take a big bite. Feel contented and just repeat 2-3 more times to finish the temaki.

How to make temaki sushi

The idea of making sushi at home may seem like quite a challenge, but it’s actually fairly easy. Here Culture Trip shares a guide of how to roll temaki sushi like the Japanese. So get those party invitations out and wow your friends.

Making your own is certainly cheaper than dining out and the beauty is there’s no limitation on what type of sushi you can create. So wether you’re vegetarian, meatatarian, pescatarian, flexitarian or vegan, now’s the time to get creative. After all, like culture, food is continuously changing.

Over the past 2,000 years, sushi has evolved hugely. Southeast Asians would wrap meat and fish in fermented rice, which was later thrown out, to preserve it. Sushi then travelled to Japan, where it was reinvented, again and again.

The first sushi, called nare-zushi in Japan, was made of fermented fish or meat. But in some places where fish was not available and eating meat was forbidden by religious edict, villagers prepared vegetable nare-zushi. Ishikawa was known for its turnip nare-zushi, while in the mountains around Nara, pickled takana (leaf mustard) was a common ingredient.

The sushi most consumed today is nigiri-zushi, raw fish on hand-pressed, vinegared rice. In the Edo period (1603-1868), this was cheap fast food that workers often ate while standing at street stalls. As transportation and refrigeration technology progressed, fish-based nigiri-zushi became the norm in Japan.

Today, most sushi shops there offer a few vegetarian or vegan options: inarizushi is vinegared rice stuffed into pockets of fried tofu skin. Fermented soybeans (natto) wrapped in nori seaweed is common as is kappa maki (cucumber roll). Seasonal additions include bamboo shoots, various seaweeds, shiitake mushrooms, roasted aubergine among others. The growing popularity of plant-based foods is only going to widen the menu.

With many of us more cautious about going to restaurants, it’s no surprise that people are keen to learn these tips and tricks at home. So how do we get a sushi fix?

Adapting the Japanese temaki, or hand-rolled sushi, party concept is the answer. By yourself, with a partner or with your family and friend, break out the sushi staples and get down, get messy and get satisfied.

How to make temaki sushi

Veggie temaki-zushi is easiest for beginners. This is because slicing fish to bring out the best tastes and textures requires more skill than cutting vegetables. Also, sushi rolls are simpler to make than hand-pressed rice sushi.

A great vegetarian sushi feast might include asparagus, coriander and rocket from the garden. The supermarket can provide aubergines, cucumber, sprouts, avocados, cottage cheese and mushrooms. Don’t forget the essentials: rice, and nori (the dried and pressed seaweed sheet).

Preparing temaki sushi rice

To make 10 to 15 rolls (2-3 servings), cook 200g of short-grain Japonica rice. You can prepare this in a rice cooker or a pot on the stove. Repeatedly rinse the rice until the white starch disappears, then cover it with water so it’s about 1cm (½in) above the rice. Boil on medium heat until the rice is soft and sticky.

While the rice is cooking, prepare the vinegar seasoning. Rice vinegar is the mainstay, but apple and white wine vinegar also work. Combine 60ml rice vinegar, 1tbsp (21g) sugar and ½tsp (3g) salt. Adjust the balance to match your taste preference. Mix well.

How to make temaki sushi

When the rice is cooked, pour the seasoning over, cooling it with a hand or electric fan as you do. Cut through the rice with the edge of a wooden spatula or rice paddle. Flip and repeat. This is how the Japanese typically mix rice.

Hand roll sushi fillings

Cut and slice the vegetable fillings to fit onto the nori sheets. About 3in (7.5cm) in length and 0.25in (0.5cm) in width is fine. Some fillings, such as cucumber and sprouts, don’t require cooking. You might want to stir-fry other ingredients, for instance, aubergine and mushrooms. Add any seasonings you like. Be creative.

How to make temaki sushi

Preparing and rolling the nori

To enhance the crispy texture and roasted flavour of the nori, hold a piece at the top with dry fingers. Quickly wave it back and forth over a gas flame to warm it. But be careful – it burns easily.

Nori is usually sold in 21cm x 19cm sheets (8.25in x 7.5in). For large rolls, cut the sheets in half; for smaller ones, cut them into quarters. Place the nori on one of your palms. Using the other hand, lay a small amount of rice diagonally close to the edge of the nori. Place your fillings on the rice. Next, lift the bottom corner of the nori. Wrap it over the fillings. Roll the nori. It should have the shape of an ice cream cone.

How to make temaki sushi


Soy sauce with wasabi is the traditional sauce for sushi. But the concepts of sushi and sushi sauces are ever-expanding. Impoverished Japanese immigrants in Hawaii created a sushi called Spam musubi. Bagels, cream cheese and lox inspired a Japanese chef to combine Philadelphia cheese with smoked salmon, inventing the Philadelphia roll. Everything is fair game. You can spoon Thai hot sauce onto your rolls or make a sauce of yogurt, mayonnaise, soy sauce, sugar and sesame oil with a pinch of salt.

Commence the finger-licking feast

Try mixing up the ingredients, composing a new creation each time, or stick with the same type if you prefer. Whatever makes you happy. Happiness and a full belly are the goals of temaki sushi parties.

How to make temaki sushi

Some sushi creations may look as if meticulous chefs shaped works of art that belong in a culinary museum, while some may look comically mangled and disfigured. But no matter how they look, they usually taste great. Laugh, celebrate and enjoy devouring your successes and failures.

How to make temaki sushi

What is temaki sushi?

The temaki sushi is rolled by hand, so there is no need for a rolling mat, and its final shape is the cone, so there is no need for a knife either.

Ingredients for 6 sushi cones

3 nori sheets, cut into half
A cup of vinegared rice
180 grams of fish (salmon, tuna, yellow tail, etc..)

Let’s make some cones

Step 1 – Place ingredients

Place the half-sized nori in your left hand, and use the right hand to cover half the nori with rice, about 1 centimeter high. Place a piece of fish and vegetable you desire on top of the rice, diagonally to the nori, as shown below. Keep holding the nori with your left hand, and use your right hand to bring the close nori corner on top of the fish and vegetable, and press it to close tightly.

Step 3 – And the second end

Keep rolling until only a tiny corner of nori is sticking out. Make sure you rolled it tightly, you can still make adjustments at this level.

step 3 – And the second end

Keep rolling until only a tiny corner of nori is sticking out . Make sure you rolled it tightly, you can still make adjustments at this level.

Step 4 – Wasabi time!

In order to make the cone stick together, and for the sake of Japanese flavor, it is customary to put a tiny piece of wasabi on the end of the nori just before you close the cone. You can do without it, but why would you?

Temaki is a super easy type of sushi to make. It is similar to maki sushi and tastes pretty much the same, but is so much easier to make! This would probably be great for sushi parties – you don’t need a bamboo rolling mat to make it, and if you have all your ingredients and the nori cut up before you start, you don’t even need a knife! (Which makes this great to make with kids!) This can be made with most of the same ingredients you make maki sushi with, so go crazy and let me know what you come up with!

Rolling the Temaki
  1. Cut each piece of nori in half, horizontally.
  2. Lay a half-piece of nori on your preparation surface (I used a cutting board), shiny side down.
  3. Place about 1/4-1/3 cup of sumeshi on the nori.
  4. Wet your hands with water so the rice won’t stick to your hands. I find it’s useful to have a small bowl of water sitting next to my work area so I don’t have to keep running between the sink and my work area to keep my hands wet.
  5. Spread the rice over the right half the nori with your hands, leaving the left half of the nori uncovered.
  6. Place your desired fillings diagonally on the sumeshi-covered part of the nori, so that they are pointing towards the top right corner of the nori.
  7. Roll the nori into a cone, with the center of the bottom of the nori as your point. Start by rolling the bottom right corner over the fillings, then continue rolling it into a cone by wrapping the left side of the nori all the way around. Use some water or a piece of rice to close the last corner of the cone.
  8. Repeat with the remaining nori and fillings. Enjoy!

5 thoughts on “How to Make Temaki Sushi”

Mmm…. hand rolls…. =D

The rolls look very tasty and easy to make. I’d be tempted to cut the nori into quarters though cause I’m all about the fillings. ?

PS: Made inari sushi today. There were 16 in the can and I didn’t break ANY of them getting them out of the can.

I found there’s no need to rinse the pockets as there’s no excess oil to worry about. And, if you dump the liquid into a can and reach in carefully grabbing the center 4 or so pockets, wiggling them out, you won’t end up tearing them. I’d suggest opening all of the pockets gently first and propping them up side by side. Then wash your hands and using a damp right hand to make a oval ball of rice (like for nigiri) place the rice ball into the opened pocket you’ve got in your left hand. Make sure your ball only fills about 2/3 of the pocket so you can fold the ends over each other and place the filled pocket onto a plate with the seam side down.

Unless you’re topping the inari with garlic shrimp of course. ? I spooned some of the sweet syrup over the rice ball in the finished inari.

So easy and SO tasty. Many thanks for reminding me about these sweet treats.

Yvo – I agree!

Lara – You could definitely do that, although I’m not sure if there will be enough nori for it to stay together. I’m sure you will find a way though! ? Thanks so much for giving everyone tips on how to make the canned inari! That’s absolutely fantastic. ? Now you’re making me drool!

Hello, when I learnt to make temaki sushi in Japan I learnt to use a whole Nori sheet not half, I found (personally) it had more nori taste and was abit easier to make, but thats just me. I fine that not using a whole one it screws up unfortunatly. but this is a very good recipe.

How to make temaki sushi

How to make temaki sushi

The Temaki roll is form of Maki roll that is made in a shape similar to an ice cream cone, with its ingredients literally almost spilling out of the top.

It is a perfect dinner party appetizer, and can be a fun and interactive activity for guests when they are allowed to roll their own sushi roll.

The host can provide the pre-cut nori sheets and a variety of fillings and condiments, demonstrate proper construction and rolling technique and then let the fun begin!

Coupled with pre-dinner cocktails, laughter and merriment are sure to follow.

The temaki roll is also perfect for family night dinners. All you need is to prepare the sushi rice and your favorite sliced meats and vegetables, like tuna, crab, avocado, cucumber, and maybe some seasoned shitake mushrooms and dinner is served!

With a small bowl of miso soup this meal is a very healthy alternative to normal standard american dinner fare.

A temaki roll really should not be pre-made and left to sit before eating. Rather, it needs to be eaten quickly as the nori softens and loses its crispness, making it more difficult to bite the longer you wait.

And toasted nori is usually used to make this roll, but it is normally toasted yet again before assembling to bring back the crispiness of the nori.

This can be done by lightly dragging it a few times across an oven heating element or gas heat set on its lowest setting. But be careful! It is very easy to burn nori if you get it too close to the heat or move it too slowly across it.

How to make a Temaki Hand Roll

How to make temaki sushi


Sushi Rice (this will yield 4 cups of rice and this recipe 16 rolls. Cut the sushi rice recipe in half if this is going to be too many hand rolls)

(Try to buy a high quality Japanese short grain white rice if you can)

Ingredient(s) for filling

Any condiments desired like imitation wasabi or real wasabi

To demonstrate making a temaki roll, we will be making a spicy tuna hand roll. The remaining ingredients besides the ones above that we will need for this roll are:

How to make temaki sushi

How to make temaki sushi

How to make temaki sushi

4 oz. Sashimi grade Tuna cut in 1/4 inch cubes or minced.

(In the leftmost picture above, we are slicing 1/4 inch slabs of tuna using the “straight cut”. In the middle picture, stacking the slabs to make 1/4 inch matchsticks. In the rightmost picture, dicing the matchsticks into 1/4 inch squares. You can also mince the tuna if you prefer).

Spicy Tuna sauce

How to make the Spicy Tuna sauce


2 Tbsp finely minced green onions

1 tsp hot sesame oil (rayu), or to taste


How to make temaki sushi

How to make temaki sushi

Combine mayonnaise, green onions, hot chili sauce and hot sesame oil in a bowl and mix well.

How to make temaki sushi

Add the diced tuna to the spicy tuna sauce. Cover and store in refrigerator until you are ready to use in your hand roll.

Preparing the Temaki Hand Roll

How to make temaki sushi

How to make temaki sushi

How to make temaki sushi

1. Start by taking a 8 x 7 inch sheet of Nori and cut it with scissors into a 4 x 7 sheet or fold the sheet in half on the 8 inch side so that you end up with two 4 x 7 inch sheets.

In the leftmost picture above, I am bending the nori sheet over on the 8 inch side. When the left edge is even, I take my right hand and pinch up and down the right edge.

Next, in the middle picture the nori is folded back the other way to help make the break.

In the rightmost picture, the final separation is made.

How to make temaki sushi

2. Now that you have all of your 4 x 7 sheets ready, we need to retoast them. If you bought good quality sushi nori it should say that it is toasted or roasted. But for a hand roll, the nori has to be reroasted to get it back to being very crispy. That is one of the key requirements for a good hand roll or it will be difficult to bite off the nori.

This is best done with a gas eye on a stove, but it can be done on an electric eye too. You’ll get the hang of it, but don’t be surprised if you either burn or wrinkle up a few sheets along the way to the point of being unusable.

Anyway, set your flame or element to the lowest setting. Now pass your nori sheet back and forth over the heat source about 6 or 8 inches above it for 5 to 10 seconds.

You will see and feel the nori kind of “tighten” and “crisp up”.

Set it to the side and do your remaining nori sheets.

How to make temaki sushi

3. Dip a 1/4 cup measure into your vinegared water and shake out the excess. Scoop up a 1/4 cup of sushi rice.

How to make temaki sushi

How to make temaki sushi

4. Place the sheet of Nori (shiny side down) in the open left palm (if right handed) and p lace the sushi rice in the top left corner of the nori sheet.

Dip your right hand in the vinegared water (1/4 cup rice vinegar + 1 cup water) , shake off the excess and then spread the sushi rice toward the center of the nori sheet on the bottom in an oval shape in a right diagonal direction when spreading the rice down. See pictures above.

5. Add a swipe of wasabi or any other desired condiment across the rice if desired.

How to make temaki sushi

6. Place the ingredients in the center of the rice so that they point to the top left corner of the nori.

How to make temaki sushi

7. Now, lift the lower left corner of the sheet and pull toward the top right corner while at the same time rolling it over.

How to make temaki sushi

8. Continue rolling until a cone shape is formed. Eat quickly to enjoy the crispness of the freshly toasted nori!

How to make temaki sushi

And there you have it. Temaki Sushi 101 completed.

How to make temaki sushi

Temaki sushi is a hand rolled “cone” of nori that can have whatever filling ingredients you want in it. It usually has rice inside of it, but it doesn’t have to. Temaki is very easy to make. Temaki can also be a great way to use some of your trimmings from making other types of sushi.

If you are unsure where to get sushi ingredients, you can go to Catalina Offshore Products. They have a great selection of quality sushi grade fish and other seafood, as well as sushi making kits and other sushi ingredients. We also have our Store that has a large selection of sushi making ingredients and sushi supplies. You can also check out my sushi ingredients page for alternative ways to find a lot of your ingedients locally.


Temaki rolls are very simple to prepare the ingredients for, especially if you are using leftover trimmings and such. The main things you will need to get prepared when making temaki sushi are:

  • 1/2 Sheet of Nori Cut Widthwise
  • Cooked Sushi Rice
  • Filling Ingredients
  • Bowl of warm water

You should cut the filling ingredients into long sticks if possible. Cutting the ingredients into long sticks allows for an even distribution of the filling ingredients. It also makes it easier to roll it as well as making it visually appealing. Remember that you don’t want to overfill the temaki rolls while cutting the ingredients. You can always add several smaller pieces, but it’s much harder to cut a bigger one if you find it’s too big.

Place the nori on a flat surface with the shiny side down.

Assembling the Ingredients

First, dip your hands into some warm water and shake off the excess water. You want your hands to be damp, but not dripping wet. This will help to keep the sushi rice from sticking to your hands and fingers while assembling the sushi. With the nori on a flat surface, place the rice on top of the nori. Begin to spread the sushi rice over the nori about 1/4″ thick, leaving about 1/2″ of the nori without rice on all sides. This part will be used to seal the roll. Spread the sushi rice over the nori using your finger tips. Do not try to use any kind of spatula, spoon or anything else that is similar to spread the sushi rice, otherwise you will end up with a paste. While spreading the rice out over the nori, don’t put too much pressure on the rice, you aren’t trying to flatten it, just spread it out over the nori. Also, don’t try to make all of these nori and rice planks at once, the longer the rice sits on the nori, the more soggy the nori will get and the more paste-like the rice will get. Make them as you go.

Next, place the filing ingredients near the center of the rice, laying them diagonally from top right to bottom left, placing a little more as you go from top left to bottom right. You want a little more as you get to the bottom left so that you fill the cone with ingredients.. Place the larger items on the bottom and the smaller ones on the top. This helps in rolling it. Be sure to try to distribute the filling ingredients throughout the roll. Don’t worry about keeping everything inside of the plank, because it will move around when you roll it. It also makes a very pretty presentation. Most of your sushi restaurants strategically place some of the filling ingredients outside of the plank for that purpose.

Rolling the Temaki Roll

Begin rolling the cone shape by starting in the bottom right and rolling it towards the top right. It will take some practice to get the method of making a temaki roll just right, but it becomes easier with time. Enjoy!

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