Temaki (cone) sushi

Temaki (cone) sushi
(4.4 / 5)

What is temaki sushi?

The temaki sushi is rolled by hand, so there is no need for a rolling mat, and its final shape is the cone, so there is no need for a knife either.

Ingredients for 6 sushi cones

3 nori sheets, cut into half
A cup of vinegared rice
180 grams of fish (salmon, tuna, yellow tail, etc..)

Let’s make some cones

Step 1 – Place ingredients

Place the half-sized nori in your left hand, and use the right hand to cover half the nori with rice, about 1 centimeter high. Place a piece of fish and vegetable you desire on top of the rice, diagonally to the nori, as shown below. Keep holding the nori with your left hand, and use your right hand to bring the close nori corner on top of the fish and vegetable, and press it to close tightly.

 

   

Step 3 – And the second end

Keep rolling until only a tiny corner of nori is sticking out. Make sure you rolled it tightly, you can still make adjustments at this level.

  

step 3 – And the second end

Keep rolling until only a tiny corner of nori is sticking out . Make sure you rolled it tightly, you can still make adjustments at this level.

Step 4 – Wasabi time!

In order to make the cone stick together, and for the sake of Japanese flavor, it is customary to put a tiny piece of wasabi on the end of the nori just before you close the cone. You can do without it, but why would you?

step 5 -And… close.

Bon appetite!

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One Response to Temaki (cone) sushi

  1. Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
    Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
  2. Wendy July 29, 2017 at 1:44 pm

    Interesting! Temaki sushi is may favorite. I’ve decided to learn how to make it myself. This is my first research and I landed here. A good start for me I think. The guide seems to be simple. I’m going to try and see the outcome. Thanks for the great but simple guide.

    Reply

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