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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)”

  1. Ellie (Almost Bourdain) — March 1, 2011 @ 12:52 pm

    This is my favaurite hand rolls. It’s such a beautiful classic!

    Reply

  2. sheri — March 1, 2011 @ 2:40 pm

    So beautiful! Love them!

    Reply

  3. The Sudden Cook — March 1, 2011 @ 4:42 pm

    Wow! You are super talented! Great shots.

    Reply

  4. peachkins — March 1, 2011 @ 9:02 pm

    This is my favorite!

    Reply

  5. norma — March 1, 2011 @ 11:44 pm

    How clever is that two use the rice to seal. Very enticing roll.

    Reply

  6. mycookinghut — March 2, 2011 @ 5:47 am

    I love Temaki…especially with avocado! I also love the one with soft shell crab!

    Reply

  7. Shirley@kokken69 — March 2, 2011 @ 8:54 am

    This is perfect! Love the generous portion of roe and crab stick

    Reply

  8. Reeni — March 2, 2011 @ 10:35 am

    These are my favorites! And yes, please with the mayo! It adds a richness to them that can’t be beat.

    Reply

  9. KoreanHapa — March 2, 2011 @ 3:24 pm

    Can’t wait to try this. Going to use real crab.

    Reply

  10. Little Corner of Mine — March 2, 2011 @ 11:17 pm

    I so agreed with you regarding Jap. mayo in this. Really make it extra delicious. Loved it!

    Reply

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