Temaki rolls are simple to make—no special sushi mat or knife needed, though it takes practice to roll them just right. Keep the rice warm in a rice cooker and have everyone gather around the table to roll and eat as they go. -Gretchen Roberts
Wine, beer and sake recommendations: If enjoying your sushi with beer, as the Japanese generally do, choose a crisp, light lager or pilsner, or a pale ale that’s low in hops. If you’re going with wine, most sushi calls for a clean, crisp, unoaked white. Sparkling wine like the 2006 Schramsberg Blanc de Noirs or a zippy Sauvignon Blanc like Brancott’s “B” Series 2008 will enhance the freshness of raw fish and cleanse the palate. Salmon, tuna, steak and other meaty fillings are delicious with a rich but light Pinot Noir like the WillaKenzie Estate Pierre Leon 2006, and buttery fillings like crab and lobster go well with a buttery California Chardonnay, such as Lander-Jenkins’ Spirit Hawk Chardonnay 2008.
Sake? Gauntner recommends sampling any of the rolls with Ama No To “Heaven’s Door” Tokubetsu Junmai Sake or Sougen Junmai Gingo Sake.