手巻き・巻物 · Sushi Rolls & Hand RollsHand Rolls & Classic Rolls

Temaki is meant to be eaten within a minute of rolling, while the nori still snaps. Sushi at its most personal, held in your own hand.

Avocado, roe, krab, in a cone

Most stories place its birth in 1960s Los Angeles, with avocado standing in for rich tuna. It is the roll that taught America to love sushi.

Avocado, roe, krab

A young legend with an old soul. Ruby tuna and cool cucumber, warmed by a little heat, like a lantern lit on a cold night.

Tuna, cucumber, mayo, Japanese hot sauce

Salmon swim home to the river where they were born. This roll takes you back to the first sushi you ever loved.

Fresh salmon, avocado, spicy mayo

Albacore, pale as moonlight on still water, with a quiet heat beneath.

White tuna, spicy

A roll named for an American city and wrapped in Japanese tradition. Smoke and cream meet like old friends at a crossroads.

Smoked salmon, cream cheese

Teri means shine and yaki means grill, so the glaze is the whole point. Crisp chicken and cream cheese, lacquered like a jewelry box.

Chicken tempura and cream cheese inside, tempura crunch outside, teriyaki on top

The same lacquer, holding a different treasure.

Tempura shrimp, cream cheese, crunch

On winter nights in Japan, street carts call out “yaki-imo!” and sell roasted sweet potatoes from the coals. That warmth, rolled.

Sweet potato tempura, cream cheese

Simplicity is the hardest art. Butter-soft avocado, rice and nori, three brushstrokes and nothing more.

Avocado, rice, nori

At the Setsubun festival, families eat a whole uncut futomaki in silence, facing the year's lucky direction. Seven fillings, one wish.

The thick roll of seven fillings