Friday, August 16, 2019

Temaki Hand Rolls for #fishfridayfoodies

The theme for this month's Fish Friday Foodies is Japanese fish dishes, and is being hosted by Sue of Palatable Pastime.
Honestly, I had no idea of what to make, when I thought of Japanese inspired fish dishes, I came up with things like Sashimi and Sushi.

I do my version of Sushi from time to time, and I like it, but I wanted to go outside of my usual comfort zone.

And these little hand rolls are not only fun to make but eat as well, and if you are like me, a touch squeamish about using raw fish, only because getting sashimi grade fish isn't always easy, you can use pretty much what you like in these.

If you're so inclined these also make a great party dish where everyone builds a hand roll using their favorite ingredients.

I used some crab, cucumber, pickled carrots, and avocado in mine, and while they were good, I have to admit that the taste of the Nori overwhelmed the rest of the ingredients, which I wasn't too crazy about.

Next time I may just add some 'gasp' Sweet soy sauce before I roll them up.  I think it would taste amazing.

This also does require practice to roll them up.  
Lots of practice. 

It's fun to play with food.

By the way I went here to learn how to roll the Temaki hand rolls.  She made it look really easy.

Temaki Sushi Rolls - California style

Yield: 2-4 Servings
prep time: 10 Mcook time: 5 Mtotal time: 15 M
A fun make along dish for a gathering, or a light lunch or dinner. These go great as an appetizer as well.


Sushi Rice
  • 2 cups Cooked Sushi Rice
  • 2 tablespoons Rice Vinegar
  • 1 tsp. Sugar
Fillings and roll coverings
  • 1/2 Cucumber
  • 1/2 cup Crab
  • 1 Avocado
  • 1/2 cup Pickled or raw Carrots
  • 2-6 sheets Nori (Seaweed)


How to cook Temaki Sushi Rolls - California style

Assembling the Temaki
  1. Cook rice according to directions on package.    Dissolve the sugar in the vinegar and add to the rice, distributing it evenly.  
  2. Julienne or cut the carrot and cucumber into small sticks.  
  3. Peel and cut the avocado into slices
  4. Place a sheet of Nori, shiny side down onto a cutting board, or plate.
  5. Place a scoop of rice onto the top third of the Nori sheet,  wet hand and pat it down a little.  The rice is very sticky, but behaves itself when you use a wet hand to press it down lightly.   Arrange the rest of the filling on top so that part of it will stick out a little.  Fold over the lower part of the Nori sheet and roll into a cone shape. 
  6. Serve immediately. 
Created using The Recipes Generator
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. It is fun to play with food Sid and these look delicious as well. Nori can be overwhelming, perhaps more filling or using a half sheet would help?

    1. More filling definitely, and smaller sheets. Other than that, I had fun.

  2. These d look fun - I had wondered about making hand rolls as well. I love that they are easy to change up the fillings, too.

    1. I think these could be really fun with different fillings, smaller sheets of Nori and a better rolling technique.

  3. YourTemaki Hand Roll looks like a great creation! Thanks so much for sharing your awesome post with us at Full Plate Thursday,447 this week. Hope you have a great Labor Day Weekend and come back to see us real soon!
    Miz Helen

  4. I love it! Thanks for the share, keep up the posts!


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