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California Temaki (Handroll)

   

California Handroll (Temaki) Recipe

Check Out: Kani Maki (Crab Stick Sushi Roll) Recipe

Temaki (手巻, “hand rolls”) is a cone-shaped piece of nori (seaweed) on the outside with the rice and fillings spilling out the wide end.  One of my favourite temaki is the California temaki (カリフォルニア手巻き) made up of avocado, crab sticks, cucumber and flying fish (tobiko) or prawn roe (ebiko). It is said that California rolls are an American invention in the 70s for those who may be uneasy about eating raw fish. It has since become a mainstay on the sushi menu and one of my favourite flavours of sushi.

Printable Recipe
Sushi Rice Recipe Cook sushi rice.
How to make California handroll (temaki) Prepare nori sheets for temaki. Typically, nori sheets come in 19×20 cm sizes. By folding and cutting it in half, it becomes the ideal size for temaki (19×10 cm).
How to make California handroll (temaki) Lay one sheet of cut nori, rough side up, on the work surface. Place sushi rice in the position as shown (diagonal at the corner). Flatten the rice slightly with your hand or the back of a spoon.
How to make California handroll (temaki) Squeeze some Japanese mayonnaise on the rice. You may skip this but in my opinion, the mayo, though sinful, makes the temaki much more delicious :)
How to make California handroll (temaki) Add some roe near the bottom half of the rice.
How to make California handroll (temaki) Arrange avocado, crab sticks and cucumber such that they sit diagonally on the rice.
How to make California handroll (temaki) Fold in the bottom left corner of the nori as shown.
How to make California handroll (temaki) Continue rolling until the nori forms a cone shape that holds all the ingredients. Once the cone is formed, top with more roe.
How to make California handroll (temaki) Secure the edge of the nori with sushi rice.

If you have a home party, you can arrange the ingredients on a platter and have your guests roll these temaki by themselves.  Once you learnt the basics of rolling temaki, you can experiment with all kinds of fillings.

                                           

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42 Responses to “California Temaki (Handroll)”

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  1. food-4tots — February 28, 2011 @ 10:49 pm

    It’s my son’s favourite but I haven’t tried to do it at home. ;) Great tutorial!! Thanks for sharing!!

    Reply

  2. MaryMoh — March 1, 2011 @ 12:10 am

    Looks easy to make and delicious too. I heard of many people using raw fish but I think I would still go for the imitation crab sticks.

    Reply

  3. Cooking Gallery — March 1, 2011 @ 12:46 am

    I love handrolls, they’re easy to make and taste delicious too…! California rolls are one of my favourite maki rolls.

    Reply

  4. tigerfish — March 1, 2011 @ 3:34 am

    The Japanese imitation crab sticks look like the real crab (flesh from the claws)! This is my first time seeing it :) ..hahhaha…me so suaku!

    Reply

  5. Peggy — March 1, 2011 @ 7:03 am

    what a great how-to on this! The temaki looks absolutely delicious!

    Reply

  6. Katie — March 1, 2011 @ 7:56 am

    They look so yummy! I love Japanese handrolls, but I’ve never made at home. I will definitely try this recipe, Thank you!

    Reply

  7. Pipana — March 1, 2011 @ 8:06 am

    You are good at cooking Japanese dishes too!
    Now that I’ve seen your yummy blog article, I need to go look for good nori and rice to make some temaki sushi for myself! ^^

    Reply

  8. daphne — March 1, 2011 @ 8:23 am

    ooo.. i’m making sushi for picnic next weekend might give this a go as well! just in time noobcook!

    Reply

  9. Jess @ Bakericious — March 1, 2011 @ 11:19 am

    Wiffy, the temaki looks so nice and thanks for the tutorial.

    Reply

  10. Juliana — March 1, 2011 @ 12:06 pm

    Yummie, I love this hand roll, it is one of my favorite… love the pictures! Have a great week ahead Wiffy :-)

    Reply

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