Suddenly, temaki restaurants are all over Dallas. Handrolls, to use the English word, are small cylindrical rolls of dried seaweed paper wrapped around a quick mix of sushi rice and fish, cucumbers or anything else. They’re a fast-casual version of sushi, basically, and handrolls are meant to be eaten almost as soon as the chef finishes making them. (In other words, don’t get all precious with your Instagramming.) The most careful, considered handroll spot in town is Nori, where chef Jimmy Park builds tasting menus of four or five rolls with ultra-high-quality cuts of tuna belly, freshwater eel and more. Fresh, not prepackaged, wasabi is available. There’s also a kitchen in the back that can produce excellent cooked dishes like takoyaki, the fried dough balls filled with chunks of octopus.

Fun fact: Chef Jimmy Park is a Nobu veteran who moved into handrolls after a brief stint in the poke business. ($$)