Ingredients

  • Serves 8 people
  • 4 cups short-grain japanese rice (koshihikari preferred) 

  • 1 piece kombu (about 10cm square) 

  • 125 ml rice wine vinegar 

  • 30 g caster sugar 

  • 5g salt 

  • wasabi 

  • pickled ginger 

  • nori (approximately 2-3 large sheets per person) 

  • soy sauce for dipping (optional) 

  • a selection of sushi fillings to your taste - sashimi-grade tuna, salmon roe, japanese omelette, cucumber, daikon sprouts, shiso leaves, lettuce leaves

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Recipe Courtesy of
Adam Liaw

Hand-Rolled Sushi

WhenJapanese families make sushi at home, the most popular style is the temaki, or hand-roll. A large platter of fresh ingredients, a big tub of sushi rice and some sheets of nori are all that’s needed for a tasty and fun sushi meal. The crunch of the nori in this kind of freshly rolled sushi is a delicious change from the more common rolls, in which the nori has softened through longer contact with the moist rice.
  • Easy
  • 30 min
  • 20 min
  • 10 min
  • 6 steps
  • 15 Ingredients
  • Easy
  • 6 steps
  • 15 Ingredients
  • 30 min
  • 20 min
  • 10 min

Instructions

  1. Make sushi vinegar

    • For the sushi rice, place the vinegar, caster sugar and salt in a saucepan and stir over low heat until all the sugar and salt are dissolved. 
    • Allow to cool to room temperature.


  2. Cook rice

    • Wash the raw rice well and place into a heavy-based pot. Cover with cold water to approximately 2cm above the rice and add the kombu. 
    • Bring to the boil, removing the kombu just before the water boils. 
    • Continue to boil until the water level reaches the top of the rice and holes appear in the surface where steam escapes. 
    • Cover the pot with a tight-fitting lid and reduce the heat to very low. 
    • Cook for 12 minutes then turn off the heat and allow to stand for a further 5 minutes without uncovering.


  3. Make sushi rice

    • Turn the cooked rice out into a large wooden rice tub or bowl (if using a wooden tub, rub the wood first with a little of the vinegar mixture to stop the rice from sticking). 
    • Working quickly, fan the rice to drive off any excess moisture and separate the grains with a spatula, drawing it through the rice in a cutting motion. 
    • Add the vinegar mixturea little at a time, continuing to fan and “cut” the rice until it reaches body temperature. 
    • You can test this by feeling the rice with the back of your fingers. If it feels neither warm nor cold, it is at the right temperature. 
    • Cover with a tea towel or apiece of cheese cloth moistened with a little of the vinegar mixture to keep the rice warm and moist.
    Make sushi rice


  4. Prepare sushi filling

    • Slice the fillings into pieces or long strips and arrange them on a platter. 
    • If you are working with raw seafood make sure to keep your work area clean and sanitary.


  5. Prepare nori seaweed

    • Cut the nori in half and serve a stack with the rice and fillings.
    Prepare nori seaweed


  6. Wrap sushi

    • To make each piece of hand-rolled sushi, take a piece of nori and place a small portion of rice to one edge of the rough side of the nori. Add in any fillings you wish and roll into a cone.
    Wrap sushi


Plate and Serve!

Eat immediately.

Plate and Serve!

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Ingredients
  • Serves 8 people
  • 4 cups short-grain japanese rice (koshihikari preferred) 

  • 1 piece kombu (about 10cm square) 

  • 125 ml rice wine vinegar 

  • 30 g caster sugar 

  • 5g salt 

  • wasabi 

  • pickled ginger 

  • nori (approximately 2-3 large sheets per person) 

  • soy sauce for dipping (optional) 

  • a selection of sushi fillings to your taste - sashimi-grade tuna, salmon roe, japanese omelette, cucumber, daikon sprouts, shiso leaves, lettuce leaves

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