{"id":110379,"title":"Temaki – Cone-Shaped Sushi \u624b\u5dfb\u304d\u5bff\u53f8","modified":"2025-10-29T17:11:43+01:00","plain":"Attention sushi lovers, this article is for you! The undisputed star of Japanese cuisine is the world-famous sushi, but have you heard of its close cousin, temaki?\n\n\n\nThis dish uses the same ingredients as sushi, but in the form of a... cone. That makes it the perfect choice for homemade sushi, since you don\u2019t need expert rolling skills or a bamboo mat to make temaki\u2014just your hands and a bit of motivation.\n\n\n\nWhat is sushi?\n\n\n\nBefore we dive into temaki, let\u2019s quickly go over what makes a sushi unique, since temaki is really just sushi in a different shape. By the way, I also have a full article all about sushi and its origins.\n\n\n\nBeautiful, isn\u2019t it?\n\n\n\nSushi is one of the most popular Japanese dishes worldwide. It\u2019s made with vinegared rice (seasoned with sugar and vinegar) and usually paired with seafood, fish, or vegetables.\n\n\n\nThere are several types of sushi, depending on how the ingredients are presented. The best known are maki, nigiri, uramaki, gohan, gunkan, and of course, temaki. However, sashimi isn\u2019t actually sushi.\n\n\n\nWhat is temaki?\n\n\n\nIn Japanese, \u201cmaki\u201d refers to any kind of sushi roll that uses nori seaweed, and \u201cte\u201d means hand. So, temaki is a type of sushi that\u2019s hand-rolled into a cone shape.\n\n\n\nKimbap are popular Korean maki rolls\n\n\n\nThe most important part of this recipe is the type of seaweed on the outside\u2014nori\u2014because it\u2019s what lets you shape the cone with your hands. For the filling, you can use the same ingredients as for regular sushi.\n\n\n\nSo, the most common ingredients are rice, fish or meat, and vegetables. You can also serve them with tasty sauces like teriyaki sauce.\n\n\n\nTo sum up, the three key factors when making temaki are:\n\n\n\n\nSushi rice. This is a short-grain rice that\u2019s stickier and holds its shape better when you roll the temaki. To prepare it, just cook the rice and, once it\u2019s cooled, add mirin, salt, and rice vinegar. (Full recipe for sushi rice seasoning)\n\n\n\nNori seaweed. Try to find the best quality you can, but honestly, you\u2019ll barely notice the difference.\n\n\n\nFilling ingredients. Pick your favorites! Anything goes, really. Personally, I love smoked salmon, avocado, Japanese mayo, and crispy onions.\n\n\n\n\n\n\n\n\nPersonally, I cut the nori sheet in half to make smaller temaki, which lets me make more of them. When I use a whole sheet, I find there\u2019s just too much extra seaweed.\n\n\n\nBecause of its size and shape, temaki is eaten with your hands, so you can enjoy it anywhere. For a while, I used to bring a tupperware full of temaki to the library. In fact, it\u2019s very common to have temaki for lunch in Japan.\n\n\n\nHomemade Temaki Recipe\n\n\n\n\n\n\tEasy Temaki (Hand Roll) Recipe\n\t\t\n\t\t\t\n\t\n\t\tcuiseur \u00e0 riz\t\n\t\n\t\t1 kilogram sushi rice, cooked and seasoned (about 450 g uncooked rice)10 sheets nori, halvedFilling ideas for temakiSushi-grade fish of your choice (such as salmon or tuna)Smoked salmon or other smoked fishJapanese cucumbersleaves shisoTakuan (pickled daikon radish)Avocado\t\n\t\n\t\tIf your sushi-grade fish comes in a block, cut it into long strips.Just before serving, cut 10 sheets of nori in half and store them in a bag to keep them crisp.Keep your hands dry so the nori stays crisp.Hold the nori in your palm, shiny side down.Spread a thin layer of rice over the left third of the nori.Arrange the fillings vertically down the center of the rice.Fold the bottom-left corner over and roll to form a cone.Continue rolling to complete the cone.Dab a little rice in the bottom-right corner to use as glue, then seal.Serve with pickled ginger, wasabi, and soy sauce.\t\n\t\n\t\tNote on raw fish\nYou must always use sushi-grade fish\u2014it is frozen to -20\u00b0C for a period of time to ensure it is free of parasites.\n\u00a0\nClick here for my sushi rice seasoning recipe\n\t\n\t\n\t\tSushiJaponaisesushi, temaki","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110379"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110379\/revisions"}],"predecessor-version":[{"id":110644,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110379\/revisions\/110644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/1044"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}