How to Make Temaki Sushi


Temaki is a super easy type of sushi to make. It is similar to maki sushi and tastes pretty much the same, but is so much easier to make! This would probably be great for sushi parties – you don’t need a bamboo rolling mat to make it, and if you have all your ingredients and the nori cut up before you start, you don’t even need a knife! (Which makes this great to make with kids!) This can be made with most of the same ingredients you make maki sushi with, so go crazy and let me know what you come up with!

Rolling the Temaki
  1. Cut each piece of nori in half, horizontally.
  2. Lay a half-piece of nori on your preparation surface (I used a cutting board), shiny side down.
  3. Place about 1/4-1/3 cup of sumeshi on the nori.
  4. Wet your hands with water so the rice won’t stick to your hands. I find it’s useful to have a small bowl of water sitting next to my work area so I don’t have to keep running between the sink and my work area to keep my hands wet.
  5. Spread the rice over the right half the nori with your hands, leaving the left half of the nori uncovered.
  6. Place your desired fillings diagonally on the sumeshi-covered part of the nori, so that they are pointing towards the top right corner of the nori.How to make temaki
  7. Roll the nori into a cone, with the center of the bottom of the nori as your point. Start by rolling the bottom right corner over the fillings, then continue rolling it into a cone by wrapping the left side of the nori all the way around. Use some water or a piece of rice to close the last corner of the cone.How to make temakiHow to make temaki
  8. Repeat with the remaining nori and fillings. Enjoy!How to make temaki

5 thoughts on “How to Make Temaki Sushi”

  1. Lara -

    The rolls look very tasty and easy to make. I’d be tempted to cut the nori into quarters though cause I’m all about the fillings. 🙂

    PS: Made inari sushi today. There were 16 in the can and I didn’t break ANY of them getting them out of the can.

    I found there’s no need to rinse the pockets as there’s no excess oil to worry about. And, if you dump the liquid into a can and reach in carefully grabbing the center 4 or so pockets, wiggling them out, you won’t end up tearing them. I’d suggest opening all of the pockets gently first and propping them up side by side. Then wash your hands and using a damp right hand to make a oval ball of rice (like for nigiri) place the rice ball into the opened pocket you’ve got in your left hand. Make sure your ball only fills about 2/3 of the pocket so you can fold the ends over each other and place the filled pocket onto a plate with the seam side down.

    Unless you’re topping the inari with garlic shrimp of course. 🙂 I spooned some of the sweet syrup over the rice ball in the finished inari.

    So easy and SO tasty. Many thanks for reminding me about these sweet treats.

  2. Allison -

    Yvo – I agree!

    Lara – You could definitely do that, although I’m not sure if there will be enough nori for it to stay together. I’m sure you will find a way though! 🙂 Thanks so much for giving everyone tips on how to make the canned inari! That’s absolutely fantastic. 🙂 Now you’re making me drool!

  3. Ana -

    Hello, when I learnt to make temaki sushi in Japan I learnt to use a whole Nori sheet not half, I found (personally) it had more nori taste and was abit easier to make, but thats just me. I fine that not using a whole one it screws up unfortunatly. but this is a very good recipe!!!