Temaki, the hand-rolled cone of nori wrapped around seasoned rice and a central filling, offers a uniquely personal way to enjoy sushi. Unlike maki or nigiri, temaki is assembled at the table, often by the diner, making the choice of filling both a creative and practical decision. The filling is the soul of the hand roll, and its range extends far beyond the familiar raw fish. From the deep umami of fatty tuna to the buttery richness of avocado, temaki fillings reflect regional traditions, seasonal availability, and modern culinary innovation. This article examines the most common and noteworthy fillings used in temaki, with a focus on ingredients available in Hong Kong, their preparation, and how they contribute to the hand roll experience. For a broader understanding of temaki, you may refer to our guide to temaki.
In Hong Kong, temaki has become a staple of casual Japanese dining, with dedicated shops and conveyor-belt chains offering a wide variety of fillings. The city's position as a global trade hub means that high-quality seafood from Japan, as well as fresh produce from around the world, is readily available. This article draws on widely known culinary principles and local market observations to provide a factual overview of temaki fillings, from the classic to the contemporary.
Classic Seafood Fillings
Seafood remains the traditional heart of temaki fillings. The most iconic is maguro (bluefin tuna), prized for its deep red color and clean, rich flavor. In Hong Kong, tuna for temaki is typically sourced from Japan's Tsukiji or Toyosu markets, with prices for akami (lean tuna) ranging from HK$80 to HK$150 per 100 grams at premium retailers like City'super or Sogo. Chutoro (medium-fatty tuna) and otoro (fatty tuna) are also used, though less frequently due to cost and texture, otoro's high fat content can make it difficult to cut into neat strips for a hand roll. The fish is usually cut into thin strips about 5 cm long and 1 cm wide, then lightly brushed with soy sauce or left plain to highlight its natural flavor.
Another classic is sake (salmon), which has become extremely popular in Hong Kong. Salmon for temaki is often farmed in Norway or Scotland, and its high fat content makes it forgiving to handle. It is typically sliced into similar strips and may be lightly torched to render some of the fat, a technique known as aburi. Salmon also pairs well with a smear of mayonnaise or a sprinkle of shichimi togarashi. In 2023, a typical temaki with salmon at a mid-range sushi chain like Genki Sushi costs around HK$18 to HK$28 per piece.
Other seafood fillings include ebi (shrimp), which is usually boiled or tempura-fried, and ika (squid), often scored and lightly blanched. Tamago (sweet egg omelette) is a non-fish option that appears frequently, especially in children's temaki. These fillings are often combined with a small amount of wasabi and a sliver of cucumber or shiso leaf to add freshness and crunch. For a comprehensive overview of Japanese food in Hong Kong, including where to find fresh seafood, see our complete guide to Japanese food in Hong Kong.
Vegetarian and Vegan Fillings
The rise of plant-based eating has expanded the range of temaki fillings significantly. The most prominent vegetarian filling is avocado, which has become a staple in many Hong Kong temaki shops. Avocado provides a creamy, fatty texture that mimics the mouthfeel of raw fish, making it a popular substitute in vegetarian and vegan hand rolls. In Hong Kong, avocados are mostly imported from Mexico or Chile, with prices fluctuating between HK$15 and HK$30 per piece at wet markets or supermarkets. For temaki, the avocado is sliced into thin wedges and often lightly seasoned with salt and lemon juice to prevent browning.
Other vegetarian fillings include kappa maki-style cucumber (thin strips of cucumber with a touch of sesame), kanpyo (dried gourd strips simmered in soy and sugar), and natto (fermented soybeans), though natto is an acquired taste. Inari-age (fried tofu pouches) are sometimes used as a filling, though they are more commonly associated with inari sushi. For vegan rolls, the rice itself is typically seasoned with rice vinegar, sugar, and salt, but no dashi (which often contains fish). Some Hong Kong restaurants, such as Mano in Central, offer a dedicated vegetarian temaki set that includes avocado, cucumber, and pickled radish, priced at around HK$88 for three pieces.
It is worth noting that many vegetarian fillings are also suitable for vegans if the rice is prepared without any animal products. In Hong Kong's health-conscious dining scene, vegan temaki options are increasingly available, with some shops even offering a