Try Emiko's temaki sushi, then check out our vegan sushi bowls, maki sushi rolls, chirashi sushi or salmon sushi sandwiches.

"This is the dish I request most from my mother when I visit her. It is what more closely resembles sushi made at home – except that instead of rolling the sushi or preparing nigiri, you simply lay out all the ingredients in pretty platters, have a plate of nori cut into squares and a large bowl of sushi rice and everyone rolls their own sushi. What I love so much about it is that it is so interactive and it’s the perfect meal to share with family members or a group of friends."

Recipe extracted from Gohan: Everyday Japanese Cooking by Emiko Davies (£26, Smith Street Books). Photographs: Yuki Sugiura/Emiko Davies. Recipes are sent by the publisher and not retested by us.

Temaki sushi (hand-rolled sushi) recipe


  • 5 sheets of nori (or up to 10), cut into quarters (scissors work best, or fold and tear)
  • 1 omelette made from 3 eggs, cut into strips about the length of your palm
  • cucumber, cut into thin sticks
  • avocado, cut into thin wedges
  • shiso leaves, Butter lettuce or other green salad leaves
  • 450g raw sashimi-grade seafood (such as prawns, salmon, tuna, sea bream and scallops)


  • 200g Japanese short-grain rice
  • 1 tbsp sake


  • soy sauce, wasabi and pickled ginger


  • STEP 1

    To make the sushi rice, wash the grains in cold water two or three times, swirling the rice with your hands and then draining each time, until the excess starch is washed off. Put in a heavy-based lidded pan along with 375ml of water and bring to a simmer over a medium heat. Add the sake to the pan but do not stir it in, cover with the lid and reduce the heat to as low as you can. Cook for 15-17 mins or until all the liquid has been absorbed and the rice is tender. Remove from the heat and keep the lid on until the rice has cooled.

  • STEP 2

    Set the table with a small plate for each person, a small shallow bowl for soy sauce and an optional dab of wasabi in each bowl. You might like to put out a small dish of pickled ginger to cleanse the palate between rolls.

  • STEP 3

    Put the rice in a large bowl with a serving paddle. Put the nori sheets in a pile on a small plate. Arrange a platter with all the fillings neatly laid out.

  • STEP 4

    Guests make their own temaki sushi by taking a square of nori in their palm. Add a small amount of rice and flatten it a little. Put your preferred fillings – pick three or four, not too many at once – on the diagonal and fold the edges in so you have a cone shape. Dip briefly in the soy sauce and eat.


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