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5 from 2 votes


How to prepare Temakizushi and recipe
Prep Time30 mins
Total Time30 mins
Course: Rice
Cuisine: Japanese
Servings: 8 people
Calories: 384kcal
Author: Shihoko | Chopstick Chronicles


  • 3 cups of uncooked rice
  • 1 x 10cm Konbu strips or 1tsp Konbu dashi powder
  • ½ cup Rice vinegar
  • 1 & ½ tbsp sugar
  • ½ tsp salt
  • 150 g Sashimi grade tuna
  • 150 g Sashimi grade squid
  • 150 g Sashimi grade octopus
  • a small jar of Salmon roe
  • 4 eggs
  • 20 Shiso Leaves
  • 1 x 250g tin tuna
  • 1 tbs mayonnaise
  • 1 small cucumber
  • 20 Nori sheets cut into smaller pieces I cut one sheet into 6
  • Wasabi optional
  • Soy sauce and mayonnaise for dipping


  • Cook the sushi rice as per your rice cooker instructions or in a pot. Before adding the water to cook the rice, mix in the dashi powder then pour over the rice or add a konbu strip. (making perfect sushi rice)
  • While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
  • Break eggs into a small bowl and pour into a frying pan over medium heat. Cook for about a couple minute and flip it over. Turn the heat off and take it out on to a chopping board to cut into small size rectangle sheets.
  • Slice tuna, squid and octopus into thin strips.
  • Cut the cucumber thinly.
  • Plate all the fillings on one big serving dish or if you have lazy susan type thing like we used in the photo.
  • Once the rice is cooked, (remove the konbu strip if you used konbu strip) pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
  • Serve the sushi rice, serving dish with the fillings on the table. Self roll the sushi.


Calories: 384kcal | Carbohydrates: 57g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 150mg | Sodium: 306mg | Potassium: 380mg | Fiber: 1g | Vitamin A: 920IU | Vitamin C: 5.4mg | Calcium: 62mg | Iron: 2.8mg