Words and Images by Amber Bremner
Sushi hand rolls (or temaki sushi) are basically a rolled cone of seaweed, wrapped around rice and fillings. Once the rice is made they’re very quick and easy to make (much less faff then making traditional sushi rolls at home), child friendly and a bit of fun. We serve the components family style and everyone builds their own, to suit their appetite. Slices of perfectly ripe avocado, chopped peanuts and a little sliced spring onion is a favourite filling, and I like to add a squirt of Kewpie mayo, sriracha, or both. Thinly sliced vegetables, sprouts or marinated tofu or tempeh strips are also excellent filling options.

1½ cups sushi rice

2 tbsp rice vinegar

1 tbsp sugar

½ tsp salt

1 tbsp sesame seeds

1 pack of nori sheets

1–2 avocados (depending on size), peeled and sliced

½ cup roasted peanuts, roughly chopped

1–2 spring onions, thinly sliced


To serve: Your choice of Kewpie mayonnaise, sriracha chilli sauce, soy sauce

Wash sushi rice well and cook according to packet directions.

While the rice is cooking, combine rice vinegar, sugar and salt in a small dish and stir to combine. Pop it in the microwave for 30 seconds to warm and fully dissolve the sugar and salt. (You can do this in a pot on your stovetop if you prefer).

Toast sesame seeds in a dry frying pan over medium heat, stirring often, until golden brown.

When the rice is cooked let it stand, off the heat, covered, for 15 minutes. Spread rice on a wide tray or baking dish and sprinkle with the vinegar mixture and toasted sesame seeds. Gently stir to combine, using a chopping and turning motion so you don’t mash the rice. Allow to cool before making sushi hand rolls.

When you’re ready to eat, use kitchen scissors to cut nori sheets in half (to form rectangles). Assemble about ¼ cup of sushi rice diagonally on one half of the nori rectangle. Top with peanuts, avocado and spring onion. Add a squirt of sauce, if using. To form into a cone, bring the bottom right corner up towards the top centre, then firmly wrap the left hand side around to form a cone shape. I find it easiest to build the cone with the nori sitting on my hand, rather than on a plate. If you’re stuck, try looking up temaki hand roll technique on YouTube. These are best eaten fresh, while the nori is crisp.

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