How To Make Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (2024)

Huy Vu Updated 1/3/23 Jump to Recipe

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (1)

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (2)

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.

I also cover how to roll sushi four different ways if you’re interested in learning the other methods too.

How To Make Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (3)

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (4)

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (5)

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (6)

Here are some sushi grade fish, which I like to buy from Mitsuwa or Catalina OP. The ones delivered from Catalina OP come vacuum sealed with dry ice so they’re rock-hard when they arrive, but here they are after defrosting in the fridge:

How To Make Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (7)
  • salmon
  • spicy tuna
  • yellowtail
  • uni
  • scallops
How To Make Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (8)

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (9)

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (10)

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 Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (11)

How To Make Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (12)

Hand Roll Sushi (Temaki Sushi)

5 from 2 votes

If you like sushi, then this temaki roll recipe should be your next dinner party meal. It’s a great DIY recipe that gives you fresh seafood and greens with seasoned rice wrapped in a crisp roasted nori sheet.


BY: Huy Vu

Prep: 30 minutes mins

Cook: 20 minutes mins

Total: 50 minutes mins




  • 2 c sushi rice cooked and seasoned
  • 1 pack nori (sheets of seaweed) gold or silver grade preferred


  • 2 oz salmon sushi-grade & cut into strips
  • 2 oz yellowtail sushi-grade & cut into strips
  • 1.5 oz tuna sushi-grade & minced
  • ¼ tbsp sriracha Huy Fong Foods
  • 1 tbsp Kewpie Japanese mayonnaise
  • 2 oz scallops sushi-grade
  • roe


  • radish sprouts
  • Persian or Japanese cucumbers
  • shiso leaves
  • avocado sliced
  • toasted sesame seeds
  • Kewpie Japanese mayonnaise
  • sriracha


  • soy sauce
  • wasabi
  • gari (pickled ginger)

Equipment Used

  • rice cooker and paddle

  • knife


  • Prep the sushi rice.

  • Cut the fish into strips, prep the spicy tuna filling, and cut the scallops in half or bite-sized pieces. Optionally, you can mix the scallop pieces with Kewpie and sriracha to make spicy scallop filling.

  • Wash, and cut the veggies into thin strips.

  • Take one nori sheet and cut it in half horizontally.

  • Add rice to the left-hand side of the nori.

  • Add some vegetables and align them in a diagonal line from the top left corner to the bottom center corner.

  • Lay your fish on top of the veggies or other fillings.

  • Take the bottom left corner and fold it over the fish.

  • Take the right side of the nori and fold it over the left side and continue until you roll it around to the front again. Use a piece of rice as glue to seal the open fold.

  • Serve immediately before making any more rolls to savor the crispy nori.

Nutrition Facts (per serving)

Calories: 434kcal | Carbohydrates: 77.64g | Protein: 17.64g | Fat: 4.61g | Saturated Fat: 0.72g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0.75g | Cholesterol: 26.52mg | Sodium: 166.33mg | Potassium: 360.3mg | Fiber: 2.69g | Sugar: 0.16g | Vitamin A: 1654.12IU | Vitamin C: 13.02mg | Calcium: 41.01mg | Iron: 2.41mg

Nutrition Facts

Hand Roll Sushi (Temaki Sushi)

Amount per Serving



% Daily Value*






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* Percent Daily Values are based on a 2000 calorie diet.

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Keyword: seafood, Sushi

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How To Make Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (22)

From the look of it, you're diving into the world of sushi, particularly exploring the intricacies between temaki sushi (hand rolls) and cut rolls (maki). Here's a breakdown of the concepts used in the article:

Sushi Origins and Basics

Sushi, a popular Japanese dish, primarily comprises vinegared and seasoned rice combined with raw seafood and/or vegetables. The origins of sushi are intertwined, but it's notably linked with Japan's culinary heritage.

Temaki Sushi (Hand Rolls) vs. Maki (Cut Rolls)

  1. Maki Rolls: Also known as "makizushi" or "norimaki," these are cylindrical rolls comprising various ingredients—seafood, veggies, seasoned rice—wrapped with nori and sliced into bite-size pieces. Examples include spicy tuna rolls or California rolls.

  2. Temaki Rolls: Translating to "hand roll sushi," temaki involves wrapping a large piece of nori around a filling of sushi rice, veggies, and raw seafood, then rolling it into a cone shape designed to be eaten by hand.

Ingredients for Hand Roll Sushi

Key ingredients for temaki sushi include:

  • Sushi Rice: Seasoned with a mix of rice vinegar, salt, and sugar.
  • Nori: Seaweed sold in various grades, with higher quality indicating more uniform thickness, black color, and crispness.
  • Fish: Sushi-grade options like salmon, tuna, yellowtail, and scallops.
  • Vegetables and Greens: Radish sprouts, cucumbers, avocados, shiso leaves, and other fillings like roe or roasted sesame seeds.

Making Hand Rolls

Tips for preparing hand rolls:

  • Immediate Consumption: Best eaten immediately after preparation to maintain the crispiness of the nori.
  • Preparation: Prep all ingredients beforehand, and assemble rolls just before eating.
  • Rolling Technique: Cut nori into strips, place rice and fillings diagonally, fold the nori into a cone, and seal with a grain of rice as glue.

Eating Hand Rolls

Hand rolls are meant to be eaten with your hands. Add wasabi and dip in soy sauce before taking a bite. Immediate consumption is key to enjoying the crispiness of the nori.

Recipe Summary

The provided recipe for temaki sushi involves preparing sushi rice, cutting fish into strips, prepping fillings, assembling the rolls with nori, rice, fillings, and folding them into a cone shape. The recipe emphasizes immediate consumption for the best experience.

The breakdown above covers the core concepts discussed in the article, offering insights into the origins, types, ingredients, preparation, and consumption of hand rolls in sushi cuisine.

How To Make Hand Rolls (Temaki Sushi Recipe) - Hungry Huy (2024)


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