by Ken Tanaka

Created on: January 08, 2009

I'll teach you here how to make temaki-zushi, which is hand rolled. Temaki-zushi is an informal party sushi assembled and enjoyed by the guests at the table as opposed to rolled in advance. While it isn't as symmetrical as traditional sushi rolls, temaki zushi tends to taste crisper and more fresh.

You will need two cups of cooked rice for three people. Use only Japanese short grained rice. Combine in a saucepan 3 1/2 tablespoons of rice wine vinegar, 3 tablespoons of white sugar, and two teaspoons of salt. Simmer over a low heat just until the sugar and salt dissolve, but do permit the mixture to boil. Turn the cooked rice, still hot, onto a wide tray and drizzle the vinegar mixture over, fanning and stirring with a wooden spatula until the rice is cool and the flavors are well incorporated. Cover the rice with a damp cloth until the guests arrive.

Have ready large squares of nori (dark green paper-thin sheets of seaweed). Cut them into four smaller squares, and they should be about four inches square. Lightly fan the large sheets of nori over a low heat before cutting if you doubt their freshness.

Prepare sticks of salmon, tuna (raw, or canned and mixed with mayonaise), cucumber, prawns (cooked, shelled, and deveined), avocado, omelet, and imitation crab. You can add most anything you like. Most Japanese people have by now accepted fusion sushi ingredients such as mayonnaise, beef, lettuce, and even ham. This hold especially true for temaki-zushi, since it is an informal sushi.

Instruct your guests to place some rice in the nori square, the corner facing them. Spread the rice a centimeter thick over the nori with a paddle, add your favorite toppings, and roll with the hands into a cone. Dip the cone into sushi soy sauce with wasabi, if desired, and enjoy.

Learn more about this author, Ken Tanaka.
Click here to send this author comments or questions.