Making Hand-Rolled Sushi
The secret to hand-rolled sushi, or temaki, lies in the temperature of the rice and the structural integrity of the nori. If the rice is too cold or the nori is exposed to air for too long, the experience loses its contrast.
Temperature is your primary concern.
Prepare your ingredients before cooking the rice, as the sushi must be assembled the moment the rice is ready. Have a bowl of water with a splash of rice vinegar nearby to keep the rice from sticking to your fingers.
- heavy-bottomed pot
- bamboo rice paddle
- wide mixing bowl
- sharp chef's knife
What goes in.
- 2 cupsJapanese short-grain sushi rice
- 1/4 cuprice vinegar
- 2 tbspsugar
- 1 tspsalt
- 8 sheetsnori, toasted and halved
- 8 ozsushi-grade fish, sliced into batons
- 1cucumber, seeded and julienned
- 1avocado, sliced
Cutting, not stirring
When seasoning the rice, use the paddle to 'cut' through the grains at an angle rather than stirring. This prevents the grains from becoming mushy.
The method.
Cook the rice
Rinse the rice in cold water until the water runs clear. Cook using a 1:1 ratio of water to rice. Once finished, transfer to a wide bowl.
Season the rice
Whisk vinegar, sugar, and salt until dissolved. Pour over the hot rice and gently fold until the grains are glossy.
Prep the nori
Cut your nori sheets in half to create rectangles. Keep them in a sealed container or bag until the exact moment of rolling to ensure they stay crisp.
Assemble
Hold a piece of nori in your palm. Spread a thin layer of rice on the left side, angled toward the center. Place fish and vegetables on top of the rice.
Roll
Bring the bottom left corner of the nori up and over the filling, rolling it toward the right side into a tight cone. Use a single grain of rice pressed onto the nori edge to seal the cone.
Other turns to take.
Spicy Tuna
Mix diced raw tuna with a small amount of chili oil and mayonnaise before placing it in the cone.
Vegetarian
Replace fish with pickled radish, marinated shiitake mushrooms, and strips of blanched carrot.
When it doesn't go to plan.
Always use a sharp knife for the fish to ensure clean, jagged-free edges.
If the nori becomes limp, flash-toast it over a low gas flame for five seconds.
Dip your fingers in your vinegar-water mixture constantly to keep the rice from sticking to your skin.
The ones that keep coming up.
Can I use long-grain rice?
No, long-grain rice lacks the necessary starch to hold the shape of the cone. Use specific Japanese short-grain sushi rice.
Why is my nori chewy?
The nori is absorbing moisture from the rice. Assemble and eat immediately to maintain the snap.
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