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Mixed Sushi Rice Hand Rolls (Temaki)

Prep 15 min Cook 0 min Difficulty 2/5

Quick guide to build mixed sushi rice hand rolls (temaki) with cooked and sashimi salmon, chicken, avocado and cucumber. Ready in 15 minutes.

Why this recipe works

This temaki (hand roll) recipe teaches quick assembly of mixed sushi rice cones using cooked salmon, sashimi slices, diced cooked chicken, avocado and cucumber. It suits home cooks who want customizable, shareable sushi without specialist equipment. Prep is short (about 15 minutes) and the method is simple: spread rice on nori, add fillings offset to one side, then roll into a cone.

Search intent: how to make hand rolls (temaki)
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Key takeaways

Use slightly warm, seasoned rice and wet hands to prevent sticking.
Layer cooked and raw ingredients on one side for a neat cone.
Serve immediately; sashimi requires fresh, sushi-grade fish.

Recipe guide

This temaki (hand roll) recipe teaches quick assembly of mixed sushi rice cones using cooked salmon, sashimi slices, diced cooked chicken, avocado and cucumber. It suits home cooks who want customizable, shareable sushi without specialist equipment. Prep is short (about 15 minutes) and the method is simple: spread rice on nori, add fillings offset to one side, then roll into a cone.

Make fresh hand rolls in minutes with simple assembly steps.

  • Use slightly warm, seasoned rice and wet hands to prevent sticking.
  • Layer cooked and raw ingredients on one side for a neat cone.
  • Serve immediately; sashimi requires fresh, sushi-grade fish.

Ingredients - concise shopping list

Ingredients (serves 6): 6 nori sheets, about 2 cups cooked sushi rice (short-grain warmed and lightly seasoned with rice vinegar/sugar/salt), 1 cup cooked salmon pieces, 100 g sashimi salmon (optional), 1 cup diced cooked chicken, 1 medium avocado sliced, 1 medium cucumber cut into sticks, 2 tbsp mayonnaise, soy sauce and pickled ginger to serve.

How to assemble the hand rolls (step-by-step)

Assembly: place nori shiny side down. Wet hands and spread ~1/3 cup rice on lower third of nori, leaving top edge clear. Layer a few pieces of cooked salmon and chicken, add sashimi slices to one side if using, then avocado and cucumber. Dot mayonnaise. Fold the bottom corner over fillings and roll into a cone, tucking the edge to seal. Repeat for remaining sheets.

Serving suggestions, safety and simple variations

Serve & quick tips: Serve immediately with soy sauce and pickled ginger. Keep fillings chilled until assembly. For cleaner rolls, place raw sashimi toward one side and don’t overfill. Variations: swap proteins (tuna, shrimp), add spicy mayo or sesame seeds, or make vegetarian with marinated tofu.

Ingredients

  • 2 cups cooked white rice
  • 6 sheets nori (seaweed)
  • 1 cup cooked salmon pieces
  • 100 g raw/sliced salmon (sashimi)
  • 1 cup diced cooked chicken
  • 1 medium avocado (sliced)
  • 1 medium cucumber (cut into sticks)
  • 1 small bowl soy sauce (for dipping)
  • 2 tbsp mayonnaise (to taste)
  • 50 g pickled ginger (optional)

Instructions

  1. Lay out a clean work surface and place a sheet of nori shiny side down.
  2. Wet your hands to prevent rice sticking and scoop about 1/3 cup of cooked rice onto the lower third of the nori.
  3. Spread the rice into a thin oval, leaving the top edge of nori clear for sealing.
  4. Sprinkle or layer a few pieces of cooked salmon and some diced cooked chicken over the rice.
  5. Add a few slices of raw sashimi salmon on top if using, keeping them toward one side for a neat roll.
  6. Place a couple of avocado slices and a few cucumber sticks alongside the fish and chicken.
  7. Dot or drizzle a small amount of mayonnaise over the fillings to taste.
  8. Fold the bottom corner of the nori up over the fillings, then roll into a cone shape, tucking the edge to seal.
  9. Repeat with remaining nori sheets and fillings.
  10. Serve immediately with soy sauce for dipping and pickled ginger on the side.

FAQs

How much rice per hand roll? Use about 1/3 cup (roughly 75 g) of cooked sushi rice per sheet of nori so the cone holds together without overfilling.
Is it safe to use raw salmon in hand rolls? Only use sushi-grade or previously frozen sashimi salmon from a reputable source; keep it cold and consume the rolls soon after assembly.
Can I make them ahead or store leftovers? Hand rolls are best eaten immediately; keep unused fillings chilled and store assembled rolls no longer than 1–2 hours to avoid soggy nori. Reheat cooked fillings separately if needed.