Vegetable Hand Roll Recipe (Temaki) with Avocado Wasabi Yogurt - Cookin Canuck (2024)

FAQs

Vegetable Hand Roll Recipe (Temaki) with Avocado Wasabi Yogurt - Cookin Canuck? ›

What is Temaki Sushi? Temaki Sushi (手巻き寿司) is sometimes called a 'hand roll' because it consists of a rolled cone of seaweed wrapped around rice and fillings. The best part, for me as a cook, is that this is a meal where everyone helps themselves.

What is Temaki Sushi? Temaki Sushi (手巻き寿司) is sometimes called a 'hand roll' because it consists of a rolled cone of seaweed wrapped around rice and fillings. The best part, for me as a cook, is that this is a meal where everyone helps themselves.

Generally yes, when it comes to things like nigiri or maki slices. However, there are types of sushi this doesn't apply to. Temaki (also known as a hand roll) is pretty much expected to be eaten in more than one bite. They're meant to be placed whole in the mouth, then chewed.

The difference between a maki roll and a hand roll (temaki) is that maki sushi is firmly rolled and sliced into several bite-sized pieces. A hand roll is loosely rolled into a tube or cone shape and meant to be eaten whole as an individual serving.

Temaki is sushi in the hand roll form, otherwise known as hand roll sushi. Typically they are made from vinegared rice and sashimi (raw fish), veggies, or other fillings enclosed in a nori (seaweed) cone.

Remember to tighten the roll with your sushi mat often, but not too tightly. Roll the sushi roll back and forth in the mat to tighten and seal it. Allow the roll to sit for a minute before cutting it. You can use this time to make your next roll.

You can easily make sushi rice in a rice cooker at home, but make sure you are using short-grain sushi rice. This type of rice contains more starch and is stickier which helps keep the rolls together.

Tobiko (とびこ) is flying fish roe in Japanese cuisine, known for its use in sushi. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.

Nori is a dehydrated, pressed seaweed that comes in thin, paper-like sheets.

Nori (海苔) is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or onigiri (rice balls).

What is the proper way to eat sushi rolls? ›

To be a real sushi pro, pieces should be placed in the mouth upside down so that the fish is against your tongue. Allow your tongue to take in the complex flavors before gulping down the bite. Ideally, you'll be able to eat the entire piece in one bite.

Simply grab temaki with your hands and bite into it from the top; if the temaki is any good, you won't even have to worry about the fillings falling out as a tightly rolled nori will usually be able to hold everything in. This is why it's best to eat temaki as soon as it's made as the nori is still crisp and brittle.

Most Japanese people eat sushi with their hands. Especially with nigiri sushi (single pieces of sushi with meat or fish on top of rice), it's totally acceptable.

Mix edamame and avocado with some soy sauce, toasted sesame oil, seaweed, and toasted sesame seeds. Adjust taste to your liking. The seaweed makes it taste like sushi! You can take a few sheets of the seaweed and place a bit of the salad on to make a makeshift sushi roll.