Sushi in a Flash – Hand Rolls

Article Written By: Marisa Baggett

Temaki, or hand rolls, are a great way to enjoy instant gratification sushi– roll, eat and repeat. The technique is easy and since temaki do not require the use of a bamboo rolling mat, many find that the technique is considerably less messy. Also, hand rolls offer the perfect excuse not to share for those who prefer to keep their sushi to themselves. The rolls are intended for consumption by a single individual, as they are *not cut into pieces before being served.

Here are three handy tips to consider when making temaki…

Stack your ingredients on your work surface before making each roll. When you’re working with just one hand, this makes it very easy to place the fillings inside your roll.

Allow fillings to overhang on the top and bottom of the nori. When the roll is finished, the ingredients will be visible from the top and fillings will extend to the bottom where there can often be a void of just seaweed and rice.

Eat right away. After about five minutes, the seaweed on the outside of the roll becomes tough and chewy making it difficult to take a bite. Hand rolls are best enjoyed when the seaweed is still crisp.

How to Make a Hand Roll Method for the Right Handed

How to Make a Hand Roll Method for the Left Handed

*Etiquette Note: When eating temaki in a sushi bar, please do not ask your sushi chef to cut hand rolls into pieces. Likewise, please do not take offense if your requests for rolls to be cut are denied. The purpose of this roll is to be eaten as it is made and the cutting of such a roll destroys its structure and presentation. If you prefer your sushi cut, please order rolls that are prepared as such.

Oven Toasted Nori

Article Written By: Marisa Baggett

It’s 97 degrees F with high humidity and your bag of sushi nori is limp!

Summer humidity can be bad news for your sushi nori. Or if you’re like me and have a pantry/laundry room combo, less than crisp nori can occur anytime of the year. Nori is hypersensitive to even the slightest changes in humidity. At its best, nori is crisp and crumbles easily when crunched in your hands. At its worst, nori is limp, almost leather-like and not as tasty. If your nori is less than desirable, here is a quick way to bring it back to life.

Re-crisping Sushi Nori
Preheat an oven to 200 degrees F. On a dry, ungreased cookie sheet, arrange nori in a single layer. Place in oven and test the crispiness of your nori after 2 minutes. If more time is needed, check again every 1 – 1 1/2 minutes. Remove nori from cookie sheet and allow to cool completely before use.

To keep nori crisp
Keep covered during sushi use. A large plastic zipper bag or plastic container with a tight lid works well.

Only take out as many sheets as you need and be sure that hands are dry before reaching into your nori container.

Cover any leftover nori tightly after use.