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Recipes Entrees Brown Rice Temaki Sushi (Hand roll Sushi)
Brown Rice Temaki Sushi (Hand roll Sushi) E-mail
Written by Whole Grain Gourmet   
Monday, 11 February 2008 00:00

Brown rice temaki

This recipe is a family favorite that is as much fun to make as it is to eat. It’s also remarkably simple to prepare. Our version is with whole grain brown Calrose rice. We prep the ingredients on platters and then each person makes their own hand rolls at the table. It’s delicious and it turns the meal into an event.

We are particular about the raw fish that we eat, so we normally save that for the sushi bar. At home, we make our temaki with broiled fish and shrimp. Not very traditional, but delicious nevertheless.

One of our favorite rolls, pictured above, is commonly called a salmon skin roll. Salmon skin is actually the thin strip of fatty salmon belly meat, with skin attached, that has been broiled crisp like bacon. Don’t worry, that’s omega-3 your getting. It’s quite beneficial to your health. Salmon skin gives the temaki a nice crunch, and a wonderful flavor. We also frequently use Mahi-Mahi, which is especially nice when really fresh. We add cucumber, avocado, mango, and pickled burdock root. It is a sensational combination of flavors. We top it off with a light dusting of furikake and roasted sesame seeds and then just a drizzle of tamari. The result is a light, satisfying, and very healthy meal.


Brown Rice Temaki Sushi (Hand roll Sushi)


  • 1 lb fillet of Mahi Mahi, or another similar fish
  • 1/2 lb medium peeled shrimp
  • 1/2 lb wild Salmon belly strips
  • 1 medium haas avocado, sliced thinly
  • 2 large mangos, sliced thinly
  • 1 cucumber, julienned
  • about 3 Tbsp Olive oil
  • Seasoned salt (we like Tony Chachere’s blend)

The following items can be found at most Asian markets:

  • 2 cups brown Calrose rice (medium grain brown rice – using the correct rice is very important!)
  • 3 Tbsp seasoned rice vinegar
  • 1 small package of picked Burdock root (Nishiya Yamagobo)
  • Tamari soy sauce (for drizzling on the rolls)
  • 1 package of temaki nori (seaweed sheets sized for temaki)
  • 1 package of furikake (we like seto fumi and nori fumi)
  • Wasabi (optional)
  • Spicy sauce (optional – 3 Tbsp mayonnaise + 1 tsp or more red pepper sauce – we like Sriracha chili sauce)


  1. In a medium sauce pan, combine 2 cups brown Calrose rice and 3 cups of water. Bring to a rolling boil. Reduce heat and simmer for 45 minutes. Turn off heat. Remove pan from heat. Let rice rest in the pan for 10 minutes to absorb excess moisture. Do not open pan.
  2. Transfer cooked rice to a large bowl. Add the seasoned rice vinegar while rice is still hot and mix well being careful not to squish the grains. Press the rice lightly against the sides of the bowl to increase the exposed surface area to allow the rice to cool. Cover bowl with a damp towel (a damp paper towel will do, this prevents the rice from drying out) and set aside to cool to room temperature.
  3. Arrange the salmon belly strips on a suitable broiling pan (there will be drippings). Broil it at least 8 inches away from the heat until it begins to crisp. This may take some time depending on the thickness of the strips. Set aside and allow to cool slightly.
  4. Coat Mahi filet lightly with olive oil and sprinkle with seasoned salt. Broil for about 9 minutes each side. Set aside and allow to cool slightly
  5. Toss shrimp in the remaining olive oil and dust lightly with seasoned salt. Broil for about 2 minutes each side. Set aside and allow to cool slightly
  6. Arrange the seafood on a serving dish. Arrange the sliced avocado, sliced mango, sliced cucumber, and pickled burdock on a serving dish. Place everything on the table. The rice and seafood should be near room temperature. Heat will wilt your nori and that’s just not cool.

To make a hand roll:

  1. Place a sheet of nori horizontally on your plate.
  2. Spread a few tablespoons of rice on the nori from top to bottom, beginning on the left side and stopping about 2/3 of the way across.
  3. Sprinkle rice with furikake.
  4. Place a small amount of the seafood on top of the rice near the left edge. Add some mango, avocado, cucumber, and burdock. You want your items to lay from top to bottom. Don’t overfill your hand roll. Remember, you are making sushi rolls, not a burrito.
  5. If you are using wasabi and/or spicy sauce, smear a small amount on the right edge of the rice, working from top to bottom.
  6. To roll the temaki, take the bottom left corner and bring it over diagonally to cover the contents at a point about 1/3 of the way up. Keeping things snug, gently begin to roll the temaki toward the lower right corner so that it looks like an ice cream cone. Place a few grains of the rice on the lower right corner and use it like an adhesive to stick the nori to itself.
  7. Lightly sprinkle some sesame seeds and/or some furikake on top of your temaki. Lightly drizzle some tamari soy sauce on top.
  8. You are now ready to eat your first homemade brown rice temaki. Enjoy!

serves 4

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