Tuna Temaki Hand Roll
A Japanese hand roll filled with sushi rice, fresh tuna, and crisp vegetables wrapped in nori. Interactive and fun, these can be assembled at the table for a casual dinner party or quick lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 24g
Ingredients
- ½ lb sushi-grade ahi tuna, sashimi-cut
- 1.5 cups cooked sushi rice, cooled to room temperature
- 4 sheets nori sheets, cut in half lengthwise
- ½ cucumber Japanese cucumber, sliced into thin batons
- ½ avocado ripe avocado, sliced into thin batons
- 2 tablespoons pickled ginger (gari)
- 1 teaspoon wasabi
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted white sesame seeds
Instructions
- 1
Slice the 0.5 lb sushi-grade ahi tuna against the grain into 1/4-inch-thick pieces — this ensures tender, melt-in-your-mouth texture. Arrange on a plate and cover with plastic wrap; refrigerate until serving.
- 2
Halve 4 nori sheets by cutting them lengthwise with clean kitchen scissors. Arrange the 8 pieces on a small plate with the shiny side facing out.
- 3
Slice 0.5 Japanese cucumber lengthwise into thin batons using a vegetable peeler or mandoline — you want delicate, crunchy strips. Place in a small bowl.
- 4
Halve a ripe avocado, remove the pit, and slice each half lengthwise into thin batons using a paring knife. Place in a separate small bowl and cover with a damp paper towel to prevent browning.
- 5
Measure out 2 tablespoons of pickled ginger and 1 teaspoon of wasabi into small serving bowls. Pour 2 tablespoons of soy sauce into a shallow dish for dipping.
- 6
Set up your assembly station: arrange the 8 nori pieces, room-temperature sushi rice, tuna slices, cucumber batons, avocado batons, pickled ginger, wasabi, and soy sauce within easy reach of all diners.
- 7
To make a hand roll, hold one nori piece shiny-side-out in the palm of your non-dominant hand, curling it slightly into a cone shape. Spoon about 3 tablespoons of sushi rice onto the nori — don't overfill, as it will tear.
- 8
Sprinkle a pinch of the toasted white sesame seeds across the rice. Layer 2–3 tuna slices, a few cucumber batons, and a few avocado batons on top of the rice, arranging them so they fan slightly out of the cone opening.
- 9
Add a tiny dab of wasabi to the filling if you like heat. Roll the nori cone tighter by bringing the sides together, leaving the top open so the filling peeks out — this is the signature temaki look.
- 10
Dip the edge of the finished roll into soy sauce and take a bite while the nori is still crisp, about 3–4 minutes after rolling. Repeat for the remaining 7 rolls, filling and eating one at a time for the best texture.
Tools you’ll need
- sharp chef's knife
- cutting board
- vegetable peeler or mandoline
- kitchen scissors
- small bowls
- shallow dipping dish
- small plate
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