Save The first time I attempted temaki at home, my kitchen counter looked like a rice disaster zone. Sticky grains clung to everything, including my forehead somehow. But there was something so wonderfully forgiving about hand rolls—no bamboo mat gymnastics required, just intuitive folding and eating. Now they are my go-to when I want sushi night without the pressure of perfect rolls.
Last summer, my sister and I made these on her tiny apartment balcony while the sun went down. We put out all the fillings in little bowls and just kept rolling, eating as we went, fingers sticky with rice. Something about assembling them yourself makes every bite taste better.
Ingredients
- Sushi rice: Short-grain Japanese rice is non-negotiable here because it creates that perfect clingy texture that holds everything together when you fold the nori
- Rice vinegar mixture: The seasoning transforms plain cooked rice into something tangy and slightly sweet—do not skip this step because it is the soul of the dish
- Nori sheets: Cut them in half before you start because full-sized sheets make awkwardly large cones that are impossible to eat gracefully
- Avocado: Choose one that yields slightly to pressure but is not mushy because you want slices that hold their shape in the roll
- Crab meat: Real lump crab is luxurious but imitation works perfectly fine and actually holds together better in the cone shape
- English cucumber: The thinner skin and fewer seeds mean you get crunch without excess water that could make your nori soggy
Instructions
- Rinse and cook the rice:
- Wash the rice in several changes of cold water, gently swishing it with your fingers until the water runs almost clear, then combine with the measured water in a saucepan. Bring to a boil, immediately reduce heat to low, cover tightly, and simmer for exactly 15 minutes before removing from heat and letting it steam undisturbed for 10 more minutes.
- Season the rice:
- Whisk together the rice vinegar, sugar, and salt in a small bowl until the crystals completely dissolve, then gently fold this mixture into the hot rice using a cutting motion. Spread the rice in a shallow layer to cool it to room temperature, fanning it slightly if you have the patience.
- Prep your fillings:
- Slice the avocado into thin strips, cut the cucumber into matchsticks, and shred the crab meat by hand. Mix the crab with a bit of mayonnaise if you want it creamier—this also helps it adhere to the rice better.
- Assemble the hand rolls:
- Hold a half sheet of nori shiny side down in your palm, spread about 2 tablespoons of rice diagonally across one corner leaving the tip bare, then layer avocado, cucumber, and crab on top of the rice. Fold the nori corner over the fillings and continue rolling into a cone shape, using a grain of rice at the end to seal the edge.
Save These became my daughters favorite birthday dinner request after she tried them at a friends house. There is something joyfully casual about eating with your hands and customizing each bite exactly how you want it.
Making Ahead
The rice can be cooked and seasoned up to 4 hours ahead if kept covered at room temperature. Prep all your fillings and store them separately in the refrigerator, but do not assemble the rolls until you are ready to sit down and eat them immediately.
Perfect Rice Every Time
The key to restaurant-quality sushi rice is the cooling process. Once seasoned, spread it in a wide shallow layer and use a fan or even a piece of cardboard to gently cool it while occasionally turning it over. This gives each grain that perfect glossy exterior and tender core.
Creative Variations
Once you master the basic cone technique, the possibilities are endless. Spicy tuna with cucumber, cooked shrimp with avocado, or even vegetarian options like marinated mushrooms and pickled carrots all work beautifully.
- Try adding a tiny dab of Sriracha directly onto the rice before adding fillings for heat that builds gradually
- Sliced pickled ginger tucked inside the roll adds bursts of sweet tanginess between bites
- Sprinkle the finished cones with toasted sesame seeds or everything bagel seasoning for extra crunch
Save Gather your favorite people, put on some music, and let everyone build their own hand rolls. That is when this recipe really shines.
Recipe FAQs
- → What type of rice works best for hand rolls?
Short-grain Japanese sushi rice is essential because its sticky texture helps the filling stay together inside the nori cone. Long-grain varieties won't adhere properly and will make rolling difficult.
- → Can I make these ahead of time?
Prepare the seasoned rice up to 4 hours ahead and keep it covered at room temperature. However, assemble the rolls just before serving, as the nori will become soggy if it sits too long with the moist rice inside.
- → What other fillings can I use?
Try cooked shrimp, smoked salmon, thinly sliced grilled steak, or marinated tofu. Vegetables like carrots, daikon radish, and bell peppers work well. The key is cutting everything into thin, uniform strips for even distribution.
- → How do I prevent the nori from falling apart?
Keep your hands slightly dry when handling the nori. Spread the rice to the edges but leave a small border at one corner to help seal the cone. Press firmly when rolling and use a few grains of sticky rice as glue to secure the final edge.
- → What's the difference between hand rolls and cut rolls?
Hand rolls (temaki) are cone-shaped, meant to be held and eaten immediately like a taco. Cut rolls (maki) are cylindrical, sliced into pieces, and designed for sharing. Hand rolls offer more casual, customizable dining with less precision required.
- → Is imitation crab acceptable for this recipe?
Absolutely. Imitation crab (surimi) is widely used in Japanese cuisine and works beautifully here. It's pre-cooked, has a mild sweetness, and holds its shape well. Real crab meat offers more depth of flavor if your budget allows.