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Temaki Sushi (Handroll)


20 Minutes


This recipe uses ingredients for raw or semi-cooked consumption.

To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

(A) Sushi Vinegar:

  • 2 Tbsp Nishiki rice vinegar
  • 1 Tbsp sugar
  • 1/4 tsp salt

Main ingredients:

  • 360 g (12.7oz) freshly cooked Nishiki rice
  • 6 sheets of J-Basket nori seaweed
  • 5 leaves of each leafy vegetables, green kale
  • 4 Tbsp. salmon roe
  • 4 pieces (about 50g or 1.8 oz.) of tuna sashimi
  • 4 pieces (about 50g or 1.8 oz.) of salmon sashimi
  • 4 pieces (about 60 g or 2.1 oz.) of boiled shrimp (headless, medium)
  • 4 strips (about 50g or 1.8 oz.) of Japanese rolled omelet
  • 1/2 cucumber, quartered lengthwise
  • Kikkoman Soy Sauce for topping
  • Wasabi for topping
  1. Break apart the cooked rice with a rice paddle or a wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray, quickly cool and scoop into a large bowl.
  2. Cut the yakinori seaweed into 2 rectangular halves. Place the leafy vegetables and green kale in cold water to refresh, then completely dry off.
  3. On a large platter arrange the salmon roe, tuna, salmon, shrimps, Japanese rolled omelet, cucumber and items from 2nd step. (3rd picture as example)
  4. Place the vinegared rice from first step onto the yakinori seaweed, next add your preferred sushi topping, and then wasabi (if desired), wrap these all up together and enjoy with soy sauce.

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Recipe: Junko Ueda, Styling: Misa Nishizaki, Photo: Taku Kimura

Dish Type / Ethnic Cuisine