Salmon Temaki Hand Rolls

Ingredients

• 2 cups sushi rice (prepared and cooled)
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• 6 ounces sushi-grade salmon fillet, skin removed
• 4 sheets nori (seaweed) sheets
• 1 whole English cucumber, seedless
• 1 whole ripe avocado
• 1 tablespoon fresh lemon juice
• 1 teaspoon wasabi
• 3 tablespoons soy sauce
• 2 tablespoons pickled ginger (gari)
• 1 tablespoon sesame seeds (white or black)

Instructions

1. 1

   Season the sushi rice while it's still warm: in a small bowl, whisk together 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of kosher salt. Gently fold this mixture into the 2 cups of cooled sushi rice with a wooden spoon or spatula—use a cutting motion rather than stirring to avoid crushing the grains. Set aside to cool completely.

2. 2

   Slice the 6 ounces of sushi-grade salmon fillet into thin strips about 1/4-inch thick and 2 inches long. Pat dry with paper towels—this helps them hold their shape and prevents them from becoming slippery when rolling.

3. 3

   Peel the English cucumber with a vegetable peeler, then slice it into thin matchsticks about 1/8-inch wide and 3 inches long. Transfer to a small plate.

4. 4

   Cut the ripe avocado in half lengthwise, remove the pit, and scoop the flesh onto a cutting board. Slice it into thin 1/4-inch slices, then toss gently with 1 tablespoon of fresh lemon juice to prevent browning.

5. 5

   Cut each of the 4 nori sheets in half to create 8 rectangles (each about 4 by 7 inches)—these pieces are easier for hand-rolling. If the nori feels at all damp or limp, you can quickly toast it over a gas flame or toaster for a few seconds to restore crispness.

6. 6

   Pour 3 tablespoons of soy sauce into a small dipping bowl and stir in 1 teaspoon of wasabi until just combined. Set this alongside the 2 tablespoons of pickled ginger on a small plate for serving.

7. 7

   Begin rolling the hand rolls: pick up one half sheet of nori and lay it shiny-side down on your palm. Spread about 2 tablespoons of the seasoned sushi rice onto the bottom left corner of the nori, leaving a 0.5-inch border. Use wet fingers to press the rice gently—it should cover about one third of the nori sheet.

8. 8

   Arrange one salmon strip, 2-3 cucumber matchsticks, and 2-3 avocado slices in a tight diagonal line across the rice, starting at the bottom left corner. Sprinkle a pinch of the sesame seeds over the filling.

9. 9

   Pick up the bottom left corner of the nori and fold it over the filling, then roll the nori into a tight cone shape by bringing the bottom corner up and across. The cone should be snug enough that it holds together but still easy to hold—you're aiming for a cone about 3 inches tall.

10. 10

    Repeat with the remaining 7 nori halves and filling ingredients. Arrange the finished hand rolls on a serving platter, seam-side down so they don't unroll. Serve immediately with the wasabi-soy dipping sauce and pickled ginger on the side—the nori will stay crispy for about 5 minutes after rolling, so eat them right away for best texture.

Tools you’ll need

• small mixing bowl
• wooden spoon or rice paddle
• sharp knife
• cutting board
• vegetable peeler
• small plate
• small dipping bowl
• serving platter

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min