Salmon Temaki Hand Rolls

Ingredients

• 2 cups sushi rice, cooked and cooled
• 4 sheets nori sheets (seaweed)
• 6 ounces salmon, sushi-grade
• ½ whole cucumber
• 1 tablespoon rice vinegar
• 0 to taste salt and pepper

Instructions

1. 1

   Season the cooled sushi rice by drizzling it with 1 tablespoon of rice vinegar, then gently folding the vinegar in using a rubber spatula until evenly distributed, about 1 minute.

2. 2

   Pat the salmon completely dry with paper towels, then slice it against the grain (lengthwise along the natural striations in the flesh) into strips roughly 1/4-inch thick and 3 inches long.

3. 3

   Place the cucumber on the cutting board and slice it lengthwise from tip to tip into 1/8-inch-thick planks, then cut each plank into matchstick-sized pieces about 1/8-inch wide and 3 inches long.

4. 4

   Cut each nori sheet in half horizontally with a clean, straight knife to create 8 smaller rectangles.

5. 5

   Lay one nori rectangle on a flat surface, shiny side down and short edge closest to you.

6. 6

   Spread 2 tablespoons of sushi rice across the center of the nori in a thin diagonal stripe.

7. 7

   Arrange one salmon strip and a small handful of cucumber matchsticks on top of the rice.

8. 8

   Roll the nori into a cone shape by lifting the bottom-left corner and folding it toward the top-right, then continue rolling upward to form a tight cone with the seam on the side.

9. 9

   Repeat steps 5 through 8 with the remaining 7 nori rectangles.

10. 10

    Arrange the completed hand rolls on a serving plate, seam-side down, and serve immediately with soy sauce, wasabi, and pickled ginger on the side if desired.

Tools you’ll need

• cutting board
• sharp knife
• paper towels
• rubber spatula
• small serving plate

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