Temakizushi, also known as hand-rolled sushi, is a casual and fun way to enjoy sushi. It consists of a sheet of nori (seaweed) rolled around sushi rice and various fillings such as raw fish, vegetables or eggs to form a cone shape that is easy to hold and eat. It’s often eaten at home or at parties where everyone can make their own rolls. We prefer to make it with a single sheet of nori, folded more simply – like a taco or small wrap – which makes it easier to prepare and eat.

In this workshop, we dive into the art of making temakizushi – hand rolled sushi. You’ll learn how to prepare all the essential elements from scratch and assemble your own temaki with fresh toppings. Along the way, we show you techniques and tricks you can easily use at home.

Shari (sushi rice)
We’ll show you how to cook the perfect sushi rice and mix it correctly to achieve the right consistency and flavour. It’s the foundation of any good sushi.

Awase-su (sushi vinegar mix)
Learn how to make the classic blend of vinegar, sugar and salt to mix with the rice – a fine balance of sweetness, acidity and umami.

Tare (sauce)
We make a deep and flavourful tare sauce from scratch – perfect for topping both fish and vegetables in your temaki rolls.

Homemade gari (pickled ginger)
We show you how you can easily make your own pickled ginger – fresh, mild and far better than the pre-purchased version.

Cutting fish for temaki
We guide you on how to cut sashimi-grade fish safely and neatly, ready for