Temaki Sushi (Hand-Rolled Sushi) | Fun DIY Japanese Home Party Recipe

Temaki sushi is a fun Japanese hand-rolled sushi perfect for home parties and family gatherings. Roll your own with your favorite fillings and enjoy the spirit of sharing.

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About This Recipe

Temaki sushi is a style of Japanese sushi in which seasoned sushi rice and your favorite fillings are placed on a sheet of nori (seaweed), then rolled by hand just before eating. Unlike the refined sushi crafted by professional chefs, temaki sushi is a more casual, home-style experience — one that celebrates the joy of making it yourself. It often appears at home parties and family gatherings, and has become a beloved classic on Japanese dining tables.

In Japan, temaki sushi is frequently served on slightly special occasions such as Hinamatsuri (Girls’ Day), birthdays, or days when friends come together. Colorful ingredients are spread across the table, and each person chooses what they like and rolls their own. Even though everyone shares the same ingredients, no two rolls turn out exactly the same. Showing each other what you’ve made and laughing together is part of the charm.

When many people hear “sushi,” they think of raw fish. However, temaki sushi does not require raw fish (sashimi). Japanese omelet, sweet-and-savory sautéed meat, tuna with mayonnaise, avocado, or vegetables alone are more than enough to enjoy it. Even a single filling can make a perfectly satisfying roll. As long as you have nori and sushi rice, the rest is entirely up to you — there are no strict rules.

Place a small amount of rice on the nori, choose one filling you like, and wrap it up. In that simple motion, you’ll experience the aroma of nori, the gentle sweetness of the seasoned rice, and the joy of creating something with your own hands. There’s no need to overthink it. Start with just one ingredient and try rolling your first piece. From that small roll, you may begin to feel the warmth of a Japanese dining table — the happiness of gathering around the same table, and the simple pleasure of making and sharing food together.

In this recipe, we’ll show you how to prepare sushi rice, along with several examples of fillings commonly enjoyed in Japan. We also introduce two rolling methods—using either a half sheet or a quarter sheet of nori—so you can choose the style that suits you best.

Gather your favorite fillings and enjoy hosting your own sushi party at home.

 

How Temaki Sushi Became a Home Party Classic

Temaki sushi became widely established in Japanese homes relatively recently, and is generally said to have spread during the latter half of the 20th century. While its exact origins are debated, one theory credits the long-established Ginza sushi restaurant Tsukiji Tama Sushi as one of its pioneers. According to the restaurant’s own account, the idea was inspired by the sight of young people eating soft-serve ice cream while walking — leading to the creation of a style of sushi that could be held and eaten with one hand.

Later, the vinegar manufacturer Mizkan helped popularize the image of temaki sushi through television commercials that portrayed it as a fun, interactive meal made together at home. Through this campaign, temaki sushi became widely recognized as a home-style dish enjoyed with family and friends.

In Japanese cuisine, there are surprisingly few classic dishes specifically associated with home parties, but temaki sushi is one of the most representative. Because each person can freely choose and roll their favorite ingredients, it easily accommodates different tastes and preferences. The casual nature of making it together, chatting, and eating it by hand is likely one reason it has become such a beloved party dish.

 

Ingredients (Serves 4-5)

• Nori sheets (full size)  6–8 sheets
• Wasabi  as needed
• Soy sauce  as needed

 

How to Make Sushi Rice

First, prepare the sushi rice. For detailed instructions on cooking rice, please refer to How to Cook Japanese Rice for Beginners – Pot & Pan Method.

1		In a heatproof bowl, combine the rice vinegar, sugar, and salt. Microwave for 1–2 minutes, just until the sugar dissolves. Tip Do not bring it to a boil, as overheating can cause the vinegar’s acidity and aroma to dissipate.
2		Pour the mixture evenly over the warm rice and gently fold it in using a rice paddle, mixing with a cutting motion. Allow the rice to cool to about body temperature. Tip If available, fan the rice while mixing to remove excess heat and moisture for a glossy finish. Add the vinegar while the rice is still warm so it absorbs evenly. Mix using a cutting motion, not stirring, to keep the grains intact and fluffy. Cool the rice to body temperature—slightly warm to the touch. Too hot makes the nori soggy; too cold makes rolling difficult.

 

How to Prepare the Fillings

Feel free to prepare any fillings you like. Choose ingredients that suit your country and the season. Using a variety of colors will make your table more vibrant. Below are a few examples to inspire you.

 

Sashimi

1

Pat the sashimi dry with paper towels to remove excess moisture, then cut into bite-size pieces.

Vegetables

1

Cut the vegetables into bite-size pieces.

Tamagoyaki (Japanese Omelet)

1		Add the sugar, salt, and water to the eggs, and whisk gently until well combined, being careful not to incorporate too much air.
2		Heat a lightly oiled frying pan over medium heat. Pour in the egg mixture and stir gently.
3		When the eggs are partially set but still soft, fold in both sides and roll from the far side toward you.
4		Remove from the pan and wrap in paper towels. Once cooled, cut into 8 equal pieces.

Tuna mayo

1

Drain the tuna well, then mix with mayonnaise and soy sauce.

Negitoro

1

Finely chop the tuna and mince it with a knife until slightly paste-like, then mix with green onion and mayonnaise.

Sweet & Savory Beef

1		Heat sesame oil in a frying pan over medium heat and sauté the meat.
2		Once the color changes, add the garlic, sugar, sake, and soy sauce.
3		Cook until the liquid has mostly evaporated, then sprinkle with white sesame seeds and let it cool slightly.

Shrimp

1		Insert a skewer between the shell and the flesh to keep the shrimp straight while cooking.
2		Boil for about 3 minutes in water seasoned with salt and vinegar.
3		Once cooled, remove the skewer and peel the shell, leaving the tail attached.
4		Trim the tip of the tail, then butterfly the shrimp from the belly side and remove the vein. Tip If the vein is difficult to remove, you can rinse it away under running water.
5		Pat the shrimp thoroughly dry and gently shape it.

 

How to Roll Temaki Sushi

 

Using a Half Sheet of Nori (1/2 size)

1		Cut one sheet of nori in half.
2		Place the nori rough side up. Add a small amount of sushi rice diagonally from the top left corner toward the bottom center. Tip Place a small grain of rice on the bottom right corner to help seal the roll.
3		Add your desired fillings on top of the rice.
4		Starting from the bottom left corner, roll it up into a cone shape, wrapping the nori around the fillings.

 

Using a Quarter Sheet of Nori (1/4 size)

1		Cut one sheet of nori in half. Then fold diagonally by aligning the top left corner with the bottom right corner, and cut along the fold to make quarter-size pieces.
2		Place the nori rough side up. Add a small amount of sushi rice diagonally from the top left corner toward the center. Tip Place a small grain of rice on the top right corner to help seal the roll.
3		Add your fillings.
4		Starting from the bottom left corner, roll into a cone shape, wrapping tightly.

 

Recipe Video: Watch How It’s Made

 

Recommended Filling Combinations

• Tuna × Shiso Leaves × Cucumber
• Negitoro (Minced Tuna) × Shiso Leaves × Takuan (Pickled Daikon)
• Salmon × Avocado × Lettuce
• Sweet & Savory Beef × Lettuce × Radish Sprouts
• Shrimp × Lettuce × Avocado × Egg
• Scallops × Ikura (Salmon Roe) × Shiso Leaves × Radish Sprouts
• Squid × Natto (Fermented Soybeans) × Shiso Leaves × Cucumber
• Tuna × Lettuce × Radish Sprouts × Egg