We started learning temakizushi, or hand rolls, this fall from a friend, but we had no idea they would become our favorite after-school snack!
We love hand rolls because they don’t take a ton of skill to make, unlike maki rolls or nigiri (those beautiful ovals of rice topped with raw fish) which can take years to master. Hand rolls are also an easy way for picky eaters to choose their filling: Dress up your rolls with sushi-grade fish, seafood, masago (egg) or roe; or keep it simple with fresh avocado and cucumber.
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Sushi rice
1.5 cups sushi rice (Japanese brand)
2 cups water
1/4 cup seasoned rice vinegar (you can get at any grocery store, just make sure it says “seasoned”)
Directions
- Rinse and soak rice for 15 minutes to reduce starch and increase stickiness. Drain well.
- Fill pot with rinsed rice and 2 cups of water.
- Bring to a boil and then reduce heat to simmer. Cover and cook rice for 20 minutes.
- Take off heat and let sit for 10 more minutes. While hot, mix in 1/4 cup of “seasoned” rice vinegar.
- Let cool completely and store in air-tight container at room temperature for up to 3 days.
- To make hand rolls take seaweed sheets and cut in half. Cover half of cut seaweed with sushi rice and your favorite filling: cucumber, avocado, masago, sushi grade fish, etc. Roll diagonally and enjoy!
