Temaki (Hand Rolls)


  • sushi rice

  • nori sheets cut in 1/4

  • fish and vegetable choices should all be cut about 2 inches long. I like to cut the fish into thicker strips and the vegetables into many thin strips.

  • For our class, we use cucumber and tuna 


  • Prepare a bowl of water that is about 30% rice vinegar for moistening your fingers.

  • Hold the nori in your left hand and place an oblong of rice on the left side of the nori. Flatten the rice and make a groove in the rice for ingredients. Leave one corner without rice. Smear lightly with wasabi.

  • Add your fillings

  • Fold the corner over the rice to make a pointed end.

  • Now use your fingers to roll into a cone shape. Moisten the nori with water or use a piece of rice for glue.

  • Practice makes perfect on these rolls!

Dirk FucikSushi