Temaki Spread
Chef Kenta Kamo, Temaki Den
This Temaki Den favorite is a playful, approachable take on a nostalgic Japanese-inspired dish, rooted in family tradition.
Growing up in a family of picky eaters, Chef Kenta Kamo learned that temaki hand rolls were the perfect solution—everyone could build their own rolls with the ingredients they loved.
Inspired by those childhood meals, Chef Kenta shares his recipes for Spicy Tuna and Blue Crab mix, guiding viewers through perfecting sushi rice and assembling a vibrant spread of Kinshi Tamago, cucumber, green onion, avocado, and homemade tempura flakes. He also demonstrates the technique behind rolling his signature cylindrical temaki, creating a fun, approachable do-it-yourself experience for home cooks.
The Spicy Tuna and Blue Crab fillings are made with ingredients sourced from Denver’s Pacific Mercantile for vibrant, high-quality flavor. Simple enough for a solo dinner yet impressive for a party, this recipe captures the interactive spirit of temaki while celebrating the bold, authentic tastes of Japanese cuisine.
Learn more about Chef Kenta Kamo.
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Notes:
Chef Kenta’s Temaki Spread has a lot of components! It’s fantastic for a dinner party or a big family meal. For a smaller dinner (and a shorter cook) make just one of the filling types.
A 10-sheet package of nori will make 20 temakis, enough temaki for 3-4 people depending on appetite.
You’ll get the highest quality tempura flakes making them at home, but they can be purchased packaged from the store.
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Temaki
Nori
Sushi Rice
Fillings (recipes below):
Spicy Tuna Temaki - Spicy Tuna mix, tempura flakes, green onions, eel sauce
Blue Crab Temaki - Wasabi, Blue Crab mix, dip in soy sauce
Tamago Temaki - Kinshi Tamago, avocado, cucumber, sesame seeds
Assemble:
Place a halved nori sheet (rough side up) in your left hand lengthwise, holding in place in the upper corner with the thumb. Leaving .5-1” from the left edge, spread a thin layer of sushi rice and fillings ~2” in width. Using the other hand, fold the nori from rice side in, continuing until fully rolled with the ingredients tightly packed. Enjoy immediately.
Meshiagare!
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Sushi Rice
Active Time: 5m
Total Time: 1h 30m
Ingredients:
2 cups Japanese Rice (Koshihikari or Tamanishiki)
2 ½ cups Water
Prepare:
Wash rice until water is slightly cloudy, but not clear, then drain. Add 2.5 cups of water and refrigerate for 30 minutes, until rice kernels are opaque. Cook in a rice cooker on white or sushi rice setting. When cooking is complete, fluff rice and leave the rice cooker on warm setting. Just before serving mix rice with ½ cup sushi vinegar.
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Vegetables
Ingredients:
2 [Persian] Cucumbers
2 Avocados
4-5 Green Onions
Prepare:
Remove ends from cucumbers and cut lengthwise into ¼ inch strips, discard the seedy core.
Halve and peel avocado. Cut into thin slices.
Slice green onions as thinly as possible. Wash in a mesh strainer, working the onions with your hands to break them up. Squeeze out excess water and lightly dry with a paper towel.
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Spicy Tuna Mix
Active Time: 5m
Total Time: 5m
Ingredients:
1 lb. High-Quality Tuna
2 tbsp Kewpie Mayo
1 tbsp Sriracha
1 tbsp Chili Garlic Sauce
1 tbsp Soy Sauce
1 tsp White Miso
1 tsp Toban Djan
1½ tsp Masago
Prepare:
In a small bowl combine kewpie mayo, sriracha, chili garlic sauce, soy sauce, white miso, and toban djan.
Cut tuna into 1cm cubes. Add 2 tbsp of spicy miso sauce and 1.5 tsp masago to tuna and mix. Adjust to taste.
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Blue Crab Mix
Active Time: 5m
Total Time: 5m
Ingredients:
1 lb. canned Blue Crab Claws
4-6 tbsp Kewpie Mayo
1-2 tbsp Masago
Prepare:
In a bowl, combine crab meat, mayo, and masago. Lightly stir. Adjust to taste.
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Kinshi Tamago
Active Time: 15m
Total Time: 15m
Ingredients:
3 Eggs
1 tsp Potato Starch
2 tbsp Water
1 tsp Sugar
Pinch of Salt
Prepare:
Whisk potato starch into water until incorporated. Add eggs, whisk to combine. Add sugar and salt, continue whisking until combined.
Heat a non-stick pan on low or low-medium heat. Pour egg batter into pan, rotating pan until the bottom is covered in a thin, even layer of batter. Cook slowly until the egg has set fully but has not browned. Allow crepes to cool, then cut into thin slices.
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Tempura Flakes
Active Time: 15m
Total Time: 15m
Ingredients:
1 Egg
1 cup Ice Cold Water
1 cup Flour (if Tempura Flour is used, no eggs are necessary)
Prepare:
In a small bowl, beat the egg until yolk and whites are just incorporated. Add ice cold water and mix. Add flour and gently stir until just combined. Do not overmix the batter.
In a deep pot, heat vegetable oil to 350F-380F. Using a whisk, carefully flick batter into the oil, and fry until golden, about 2 minutes. Remove flakes with a mesh skimmer or slotted spoon and place on a paper towel to cool.
