Welcome to the fun and delicious world of Temaki Sushi! Often called "hand rolls," these cone-shaped delights are one of the most casual and enjoyable ways to eat sushi. Unlike meticulously crafted maki rolls, temaki is all about freedom and creativity. This recipe for Temaki with Avocado and Trout is a perfect starting point. The combination of creamy avocado, savory trout, and perfectly seasoned rice wrapped in a crisp nori sheet is simply irresistible. It's an ideal dish for a fun dinner party, a quick lunch, or a family activity where everyone can build their own roll!
Temaki sushi with avocado and trout
Ingredients for Temaki Sushi with Avocado and Trout
- 220 g round-grain sushi rice
- 15 ml rice vinegar
- 10 g granulated sugar
- 5 g sea salt
- 2 sheets of nori (dried seaweed sheets)
- 1 avocado
- 150 g salted trout
- 8 scallion sprigs
- 20 g Wasabi sauce
- 1/2 lemon
How to Make Temaki Sushi with Avocado and Trout
Sushi rice is called sumeshi (a term for vinegared rice), it’s not a special variety of rice, but rather white short-grain rice mixed with a marinade.
First, you need to cook it correctly. Rinse the grains with cold water several times until the water runs completely clear. Drain it in a sieve to let the water run off. Place the rinsed rice in a heavy-bottomed pot and add 200 ml of cold water.
After it boils, reduce the heat, cover tightly with a lid, and cook for about 10 minutes. Then, let it steam for another 15 minutes with the heat off.
Cooking special rice for sushi
Prepare the marinade from water, rice vinegar, granulated sugar, and sea salt. In a bowl, pour 3-4 tablespoons of cold boiled water, add the sugar and sea salt, stir, and taste it—it’s important that you like the flavor!
Preparing the marinade for the rice
Once the rice has cooled to room temperature, mix it with the marinade, and you can start making the temaki (hand rolls).
Mixing the cooled rice with the marinade
Cut the avocado in half, peel it, and remove the pit.
Peeling the avocado
Slice the avocado flesh into thin strips and sprinkle with lemon juice to prevent it from oxidizing in the air.
Slicing the avocado into thin strips
Cut the nori (dried seaweed sheets) sheets in half lengthwise. Two nori sheets will be enough to make four servings.
Cutting the nori sheets
On half of a seaweed sheet, place a heaping tablespoon of rice. With fingers dipped in water, spread it out to cover half of the nori sheet. You don’t have to be too precise, as the cone shape can vary.
Placing rice on half of the nori sheet and spreading it
Spread Wasabi (Japanese horseradish paste) sauce over the rice. If you like the sharp taste of this sauce, you can add more.
Spreading wasabi on the rice
Before adding the filling to the temaki, you should divide the filling ingredients evenly among the portions.
Place strips of trout along the edge.
Placing sliced trout on the edge
Then add the avocado slices.
Placing avocado next to it
Cut a few sprigs of green onion to size and place them next to the avocado and fish.
Adding scallion sprigs
Roll it into a cone, moistening the edge of the nori with cold water so it sticks well.
Rolling the nori sheet with avocado and trout filling into a cone
Serve the temakizushi (the full name for hand-rolled sushi) immediately. You can pour a little soy sauce into the cone or add an extra small spoonful of Wasabi.
Serving temaki sushi with soy sauce and wasabi
And there you have it—your very own homemade Temaki Sushi! The best part about temaki is eating it right away while the nori is still crisp. Serve these beautiful cones with a side of soy sauce for dipping, some pickled ginger to cleanse the palate, and extra wasabi for those who like a kick. Don't be afraid to experiment with other fillings like cucumber, crab meat, or shrimp tempura. We hope this recipe inspires you to gather your friends and family for a fun and interactive sushi night. Enjoy every bite!
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