Sushi hand rolls (Temaki-zushi)
Sushi hand rolls are paper thin sheets of nori (a special type of seaweed) wrapped in a cone shape around sticky vinegared rice and various seafood and vegetable fillings. They can be eaten as a meal in themselves, or in smaller amounts as an appetizer, and they make great party food (guests can even choose their own favorite fillings and roll their own).
When we make sushi hand rolls at home we rarely use raw fish. It’s much more likely to be smoked salmon, cooked shrimp, crab (sometimes real crab, sometimes crab sticks), and abundant amounts of vegetables like cucumber, avocado, scallions, mushrooms and carrots.
Other alternative fillings we’ve used include eggs (made into an omelet and cut into strips), sesame seeds and tofu.
Sushi hand rolls, like other types of sushi, are a great source of many health-giving nutrients. The nori provides plenty of iodine, folate, calcium and magnesium. Salmon is a great source of omega-3s, which are heart-protective and have anti-inflammatory properties. And the vegetables contain valuable vitamins and minerals as well as plenty of dietary fiber.
The nori, fish and fibrous vegetables also have another health benefit. They slow down the digestion of the white rice, which prevents blood sugar and insulin swings.
10 nori sheets — cut in half
7 oz (200g) sliced smoked salmon
24 cold cooked shrimp — peeled and deveined
½ cucumber — peeled, deseeded and cut into 3-inch strips
2 avocados — peeled and cut into strips
1 carrot — peeled and grated
2 scallions, green part only — cut into 3-inch pieces
Pickled ginger (gari)
Japanese soy sauce