Temaki Sushi (Easy Tofu Hand Roll With Ginger-Tamari Sauce)

Ingredients

• 190 g (1 cup)sushi rice (or brown rice)
• 30 ml (2 tablespoons)rice vinegar
• 12 g (1 tablespoon)evaporated cane sugar
• 2.5 g (½ teaspoon)sea salt
• 170 g (6 ounces)baked tofu, cut into thin matchsticks
• ½ripe avocado, peeled and cut into thin segments
• ½red or orange bell pepper, cut into thin matchsticks
• 1carrot, cut into long strips
• 1 Persian cucumber or ¼ English cucumbercucumber, halved and cut into thin strips
• 4 sheets, halvedtoasted nori
• 30 g wasabi powder mixed with 15 ml water (optional)wasabi powder
• 75 g (½ cup)pickled ginger
• 120 ml (½ cup)vegan mayonnaise
• 10 ml (2 teaspoons)tamari
• 10 ml (2 teaspoons)fresh ginger, grated
• 10 ml (2 teaspoons)rice vinegar
• 5 ml (1 teaspoon)brown rice syrup
• 1.25 g (¼ teaspoon)sea salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper

Instructions

1. 1

   Cook the rice

   Cook the rice according to the packet directions. Transfer it to a large bowl, then use a wooden paddle to mix in the rice vinegar, sugar and sea salt until the rice is slightly sticky. Set aside to cool.

2. 2

   Arrange the filling

   Arrange the tofu, avocado, bell pepper, carrot and cucumber on a plate where they are easy to reach.

3. 3

   Spread the rice

   Hold a piece of nori shiny-side down in one hand. Dampen your other hand and spread about ¼ cup of cooked sushi rice evenly over half of the nori in a square.

4. 4

   Add the filling

   Place a small amount of your chosen fillings in a diagonal line across the rice, pointing towards your thumb.

5. 5

   Shape the cone

   Gently roll the nori into a cone. Seal the edge with a few grains of sushi rice or with prepared wasabi, if using, and serve with ginger.

6. 6

   Whisk the sauce

   Whisk the mayonnaise, tamari, grated ginger, rice vinegar, brown rice syrup, sea salt and pepper in a bowl until evenly combined.

7. 7

   Serve the temaki

   Drizzle the sauce over the hand rolls and serve with pickled ginger and wasabi.

What is temaki sushi?

Temaki is Japanese hand-rolled sushi: nori is wrapped around rice and fillings to make a cone that is eaten by hand. This version pairs seasoned rice with baked tofu, avocado and vegetables, then adds a creamy ginger-tamari sauce.

Unlike tightly rolled sushi cut into pieces, temaki is assembled one cone at a time. Setting out the fillings makes it easy for everyone to choose and shape their own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 3g protein, 36g carbs, 13g fat.

The rice supplies most of the carbohydrates, while the avocado and vegan mayonnaise contribute much of the fat; the tofu adds some protein. For a more balanced plate, serve a few hand rolls with extra vegetables or a simple salad.

Seasoning the rice

Rice seasoning: Mix the vinegar, sugar and salt into the rice while it is still warm, so they distribute throughout. Stir gently with a wooden paddle to keep the grains from becoming overly mashed.

Cooling: Let the rice cool before assembling the cones. Warm rice can soften the nori quickly, so avoid filling the sheets well ahead of serving.

Preparing the fillings

Even pieces: Cut the tofu and vegetables into slim strips so they fit neatly inside the cones. Long carrot and cucumber pieces work well when placed diagonally across the rice.

Avocado: Use a ripe avocado that still holds its shape when sliced. Its creamy texture balances the crisp pepper, carrot and cucumber.

Rolling a neat cone

Rice layer: Spread the rice over only half of each nori piece, keeping it in an even square. Dampen your hand first to help the rice spread without sticking as much.

Seal: Point the filling towards your thumb and roll gently into a cone. A few grains of rice or a little prepared wasabi can help hold the edge in place.

Mixing the ginger-tamari sauce

Smooth sauce: Whisk the mayonnaise with the tamari, grated ginger, vinegar, syrup, salt and pepper until there are no streaks. Grate the ginger finely so it blends into the sauce.

Serving: Drizzle the sauce over the rolls just before eating. Keep some pickled ginger and optional wasabi alongside for extra flavour.

Serving and timing

Assembly: The rice takes its cooking time from the packet, and the stated total preparation time is 65 minutes. Once the rice is cool and the fillings are ready, shape the cones close to serving time.

On the side: Serve the rolls with extra pickled ginger and wasabi. A simple salad or miso soup can round out the meal without competing with the fillings.

Recipe notes & tips

• Have all the fillings sliced and arranged before you begin rolling.
• Dampen your hand before spreading the rice to reduce sticking.
• Keep the rice layer even and confined to half of each nori sheet.
• Use only a small amount of filling so the cone can close neatly.
• Make the cones just before serving to keep the nori from softening.

Variations

• Brown rice: Use brown rice instead of sushi rice as suggested in the ingredient list.
• Extra vegetables: Add other thinly sliced vegetables alongside the listed fillings.
• Wasabi heat: Mix the optional wasabi powder with water and use a little to seal the cones.
• Sauce on the side: Serve the ginger-tamari sauce alongside for dipping rather than drizzling.
• Filling choices: Let diners combine the listed tofu and vegetables to suit their taste.

Common mistakes to avoid

• Wet rice: Spreading it while hot can soften the nori quickly; let it cool first.
• Sticky hands: Rice can cling as you shape it; dampen your hand before spreading.
• Too much filling: An overfilled cone is difficult to roll; use a small amount and add more only if it fits.
• Uneven rice: Thick patches make the cone harder to shape; spread the rice evenly over half the sheet.
• Late seasoning: Plain rice can taste flat; mix in the vinegar, sugar and salt while the rice is warm.

How to store

For the best texture, assemble the temaki just before serving. Refrigerate leftover rice, fillings and sauce separately in covered containers and use within 1 day; the nori may soften after assembly, and avocado can discolour. Serve the rice and fillings chilled or let them lose their refrigerator chill before assembling; do not reheat assembled rolls.

Frequently asked questions