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Hand Roll (Temaki Recipe)


Hand Roll (Temaki Recipe)

Makes 6 – 8 hand rolls
Sponsored by: Mizkan


Sushi rice, recipe here
Roasted seaweed (nori sheets), cut into 5-in x 8-in pieces
1 box radish sprouts, ends trimmed (2.5 oz box)
Masago, for topping

Creamy Spicy Seafood Filling

4 oz shelled baby shrimps
4 oz bay scallops
6 tablespoons mayonnaise
1/2 teaspoon lime juice
1/2 teaspoon Sriracha sauce
1 teaspoon sugar
1 tablespoon masago


The Filling

Preheat the oven to 400 degree F.

Using a teaspoon, mix the mayonnaise, lime juice, Sriracha sauce, sugar, and masago. Set aside.

Pat dry the baby shrimps and bay scallops with paper towels. Add half of the creamy spicy sauce to the seafood, stir to coat well. Transfer the seafood into an oven-safe dish or container. Top the seafood with the remaining creamy spicy sauce. Bake for 25-30 minutes or until the top turns slightly brown. Remove from the oven and let cool.

The Hand Roll

Prepare the sushi rice per the recipe here. Let cool to room temperature.

Bake the filling per the recipe above. Once the filling is cooled to room temperature, assemble the hand roll per the step-by-step picture guide below.

Place a sheet of nori (roasted seaweed) on a flat surface. Wet your hand with some water and scoop out about 3 tablespoons of sushi rice and spread the rice evenly on the nori sheet. Leave about 1/2-inch on the sides.If you like more sushi rice in your hand roll, use 4 tablespoons of sushi rice.

Add some radish sprouts on top of the rice, follow by the Filling. Arrange them at an angle for easy rolling.

Roll up the hand roll, starting at the lower left hand corner of the nori sheet. Keep rolling to form a cone shape. Make sure you roll tightly to secure the sushi rice and fillings. Add some masago on top of the hand roll. Dip the hand roll with some soy sauce and wasabi, if you like.

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18 COMMENTS... read them below or add one

  1. The hand roll is one of the more tricky sushi preparations I tried to perfect. It looks so deceptively simple, but it is complicated to get it just right. My favorite filling is chopped lobster, tobiko, japanese pickles, and kewpie mayo.
    Roasting a bit of nori to sprinkle inside is cool too.

  2. A very good step by step in making Temaki :)

    About the roasted seaweed, I saw Japanese chef heated it before wrapping up with the ingredient. It produce a crusty feeling when we chew the Temaki softly. Nice :D

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