Salmon Temaki Hand Roll

Ingredients

• 1.5 cups sushi rice (short-grain)
• 1.75 cups water
• 3 tablespoons rice vinegar
• 1.5 teaspoons sugar
• ½ teaspoon salt
• 4 sheets nori (seaweed sheets)
• 6 ounces sashimi-grade salmon fillet
• 1 whole ripe avocado
• ½ whole English cucumber
• 1 teaspoon fresh wasabi (or tube wasabi)
• 1 tablespoon sesame seeds (white)
• 3 tablespoons low-sodium soy sauce

Instructions

1. 1

   Rinse 1.5 cups of sushi rice in a fine-mesh strainer under cold running water, stirring gently with your fingers, until the water runs nearly clear—this removes excess starch so your rice grains stay separate and fluffy.

2. 2

   Add the rinsed rice and 1.75 cups of water to a small saucepan. Bring to a boil over medium-high heat, then immediately reduce to low, cover with a lid, and simmer for 15 minutes. You'll hear the water fully absorb—do not lift the lid or stir.

3. 3

   While the rice cooks, combine 3 tablespoons of rice vinegar, 1.5 teaspoons of sugar, and 0.5 teaspoon of salt in a small bowl. Stir until the sugar and salt fully dissolve.

4. 4

   When the rice is done, transfer it to a large shallow bowl. Pour the vinegar mixture over the hot rice and gently fold it in using a wooden spoon or rice paddle, using a cutting and turning motion rather than stirring. This cools and seasons the rice evenly without crushing the grains. Let it cool to room temperature, about 10 minutes.

5. 5

   Pat 6 ounces of sashimi-grade salmon completely dry with paper towels. Lay it on a cutting board and slice it against the grain into strips about 1/4 inch thick and 3 inches long—slicing against the grain makes the salmon tender when you bite through it.

6. 6

   Cut 1 ripe avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl. Using a fork, gently mash it into a spreadable consistency—you want some texture, not a smooth purée.

7. 7

   Slice 0.5 English cucumber lengthwise into thin planks (about 1/8 inch), then cut each plank into long sticks roughly 1/8 inch wide and 3 inches long. Pat them dry with paper towels so they don't make the hand roll soggy.

8. 8

   Place 1 tablespoon of white sesame seeds in a small dish and set alongside 1 teaspoon of wasabi (or tube wasabi) in another small dish. Pour 3 tablespoons of low-sodium soy sauce into a shallow dipping bowl.

9. 9

   Cut each of the 4 nori sheets in half—this creates 8 half-sheets, the perfect size for hand rolls. Arrange them on a small plate alongside all the prepared fillings and the cooled sushi rice.

10. 10

    To assemble a hand roll, pick up one half-sheet of nori with the shiny side facing out. Place a teaspoon-sized portion of sushi rice in the center. Add a small dab of mashed avocado, a couple of cucumber sticks, and 2–3 salmon slices arranged in a slight overlap. Sprinkle a tiny pinch of sesame seeds on top.

11. 11

    Using your index finger, gently touch a grain-sized amount of wasabi to the top. Immediately roll the nori into a cone by bringing the bottom corner up and over the fillings, tucking the corner underneath, then rolling tightly while keeping the fillings visible at the open end. The rice and wasabi will act as a slight adhesive.

12. 12

    Place the finished hand roll seam-side down on a small plate. Repeat with the remaining nori and fillings. Serve immediately while the nori is still crispy, with the soy sauce on the side for dipping. The best part is eating them within the first 2–3 minutes—after that, the nori softens slightly and loses its snap.

Tools you’ll need

• fine-mesh strainer
• small saucepan with lid
• small bowl
• large shallow bowl
• wooden spoon or rice paddle
• cutting board
• sharp knife
• fork
• paper towels
• small dishes
• shallow dipping bowl

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