Temaki

These simple sushi hand rolls are filled with warm rice and your choice of tuna, salmon, or crab filling.

Calories

257

Carbohydrates

17g

Protein

14g

Potassium

406mg

Fiber

1g

Sugar

8g

Ingredients

Rice

1/4 cup rice vinegar
2 1/2 tablespoons granulated sugar
1 tablespoon kosher salt
1 (1 1/2- x 1-inch) piece kombu (dried kelp) (optional)
1 cup uncooked short-grain white rice, rinsed well

Salmon Crunch

8 ounces sushi-grade salmon fillet, cut into 1/2-inch pieces (about 1 cup)
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons mirin
1 teaspoon oyster sauce
1 teaspoon fresh lime juice or 1/2 teaspoon fresh yuzu juice
1 teaspoon toasted sesame oil

Crab Salad

8 ounces lump crab or crab claw meat, shredded
1/4 cup mayonnaise (preferably Kewpie)

Spicy Tuna

8 ounces sushi-grade tuna fillet, cut into 1/2-inch pieces (about 1 cup)
3 tablespoons mayonnaise
1 3/4 teaspoons oyster sauce
1/2 teaspoon toasted sesame oil
1 to 1 1/2 teaspoons sriracha chile sauce, to taste

Temaki

1 (0.35-ounce) package roasted seaweed (nori) snack sheets
Sliced avocado, cucumber matchsticks, carrot matchsticks, store-bought fried shallots, sliced scallions, toasted sesame seeds, masago, and salmon roe (optional)

Direction

Make the rice

Combine vinegar, sugar, salt, and kombu (if using) in a small saucepan; bring to a simmer over medium. Reduce heat to low; cook, stirring often, for 5 minutes. Pour vinegar mixture into a small measuring cup with a spout; let cool, about 30 minutes. Remove and discard kombu, if needed.
Combine rice and cold water in a large bowl; stir with your fingers. Pour water out; add fresh water, and repeat washing until water is clear.
Cook rice on the stovetop or in a rice cooker according to package directions.
Meanwhile, make the fillings

For the salmon crunch, stir together salmon, soy sauce, mirin, oyster sauce, lime juice, and sesame oil in a medium bowl until well combined. For the crab salad, stir together crab and mayonnaise in a medium bowl until well combined. For the spicy tuna, stir together tuna, mayonnaise, oyster sauce, and sesame oil in a medium bowl until well combined; stir in desired amount of sriracha.
Transfer hot rice to a large bowl. Hold a rice paddle or flat wooden spoon over bowl with rice; pour vinegar mixture over paddle, moving paddle around the bowl so vinegar mixture is evenly distributed. Place paddle in rice at a 45-degree angle; move paddle back and forth in a zigzag pattern to evenly incorporate vinegar mixture. (This is known as cutting.) Once vinegar mixture is incorporated, fold rice every 5 minutes until slightly cooled but still warm, 10 to 15 minutes.
Make the temaki

Place 1 seaweed snack sheet horizontally on your palm and fingers. Wet your opposite hand with water so rice doesn’t stick, and place a rice ball (about 1 tablespoon) in center of seaweed sheet. Spread rice using wet fingers into a 2- x 1-inch vertical rectangle.
Arrange about 2 teaspoons spicy tuna, salmon crunch, or crab salad over rice. Top salmon mixture with avocado, cucumber matchsticks, carrot matchsticks, crispy shallots, and salmon roe (if using). Top crab mixture with avocado, masago, and sesame seeds. Top tuna mixture with cucumber matchsticks, scallions, and sesame seeds. Fold up short sides of seaweed sheet to form a taco shape. Repeat with remaining seaweed sheets, rice mixture, and desired filling. Reserve any remaining rice and seafood fillings for another use.