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Hand roll - Temaki Sushi

13 November, 2022

Words & Recipe

Laura Butler


Nick Tsindos

Hand roll sushi is a dish that was recently introduced to me by friends and is ideal for entertaining as your guests do most of the work by assembling the sushi themselves. This recipe is all about using fresh, quality ingredients and is best served with Japanese beer or Sake.


Serves 4


  • 360mL Sushi rice - the best quality you can find
  • 400mL Water
  • 1/4 cup Rice vinegar
  • 2 tbsp Sugar
  • 1/2 tsp Salt


  • Salmon
  • Tuna


  • Shiso leaves
  • 1/2 an Avocado

Toppings & Assembly

  • Pickled ginger
  • Wasabi
  • Tobiko
  • Soy sauce
  • 10 Nori sheets - gold quality cut in quarters



Start by rinsing the rice in a colander over the sink until water runs clear. Add the washed sushi rice, and the 400 mL of water to your donabe.


Allow rice to soak at room temperature for 20 minutes then cook on medium to high heat for 13-15 minutes or until the donabe has been steaming for 2 minutes.


Turn off heat and leave the rice to rest for 20 minutes and refrain from lifting the lid during this time - This allows the donabe to finish the cooking process slowly and is the secret to fluffy sushi rice.

Once rice is ready mix the rice vinegar, sugar and salt together and gently fold through the rice.


While the rice is cooling you can start the fun part of assembling the sashimi, vegetables and toppings. The choices here are endless and really depend on what is available and best at the market, so feel free to get creative. Here I have arranged everything on the 300 Platter and filled the 110 Dish with soy sauce for individual dipping.


Assemble at the table by placing the nori rough side up, adding rice, vegetable, sashimi and toppings of your choosing.

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