A sushi hand roll, also known as temaki sushi, is the easiest kind of sushi to make. It is also the easiest for your guests to hold. The cone shape prevents the ingredients from spilling out while eating it. While quite easy, these rolls can be exquisite in appearance when filled with a variety of ingredients to enhance their appearance. In other words, be creative and experiment with these rolls. You can afford to be since no cutting or bamboo mat rolling is involved.
Instructions
1. Cut a regular sheet of nori in half. Your nori should still be longer on the top and bottom edge than on the left and right side of the sheet.
2. Put a handful of sushi rice on either the left or right side of the nori sheet. Spread it around on that side slightly. Do not spread it out like you would for a regular roll. Keep it relatively together but spread it out enough for the rest of your fillings to fit diagonally.
3. Place your fillings across the rice so that the strips are diagonal. Place wasabi on the rice before you put your fillings onto the rice.
4. Fold the top corner on the side with the rice around the rice and fillings. The edges of the corner being folded should be parallel to both bottom edges of the nori (side that is closest to you).
5. Hold the first fold in while you begin to roll it into a cone. Roll the remaining nori sheet's long part around the rice and filling. If you find it easier, hold the rice and folded corner side in your hand as you roll the nori sheet.
6. Seal the cone. Once your reach the nori's end, seal the nori to itself using tezu or a small amount of water.
Tags: nori sheet, your fillings, around rice, corner side, hand roll, left right, left right side