Temaki literally means ‘hand-rolled’ in Japanese. It doesn’t require a sushi mat nor a very sharp knife to make clean cuts through a freshly-made sushi roll. A temaki is rolled using just your hands, as the term implies, and it’s easier to make than it looks. The Spicy Salmon Temaki (hand-rolled sushi) is one of our favorites, and this recipe makes about 20 temakis (the perfect amount for a family meal, or as an appetizer for a larger crowd).
The best part about this recipe, aside from it being delicious, is that all the ingredients can be prepared a day in advance (so it’s great for parties and busy weeknight dinners). The salmon, although baked, actually tastes better when chilled. So after a day of chilling in spicy marinade, the salmon tastes exceptionally flavorful and eliminates the need for any accompanying sauce.
This recipe is inspired by Cooking with Cocktailrings. I’ve just made some slight changes, but one of the main changes is that she uses soy paper (tofu paper) for her temakis while I use nori sheets.
Spicy Salmon Temaki (Hand Rolled Sushi)
Temaki (hand rolls) are an alternative to the traditional sushi rolls. The spicy salmon combined with avocado and cucumbers is the perfect combination for a fresh and healthy meal.
Ingredients
- SALMON:
- 1 pound (450g) Atlantic salmon
- 1 tablespoon extra-virgin olive oil
- salt and black pepper
- SPICY SALMON SAUCE:
- 2 tablespoons mayonnaise
- 2 tablespoons Sriracha (or sambal)
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon soy sauce
- 1 stalk green onion, thinly sliced
- RICE:
- 4 cups sushi rice
- 6 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 teaspoons sesame seeds
- OTHER:
- 10 sheets soy paper or nori sheets (cut in the middle, lengthwise)
- 1 English cucumber, seeded and julienned
- 2 avocados, peeled, pitted and sliced
- 1 cup various salad greens or sprouts (optional)
Directions
- Step 1 Make the rice according to package instructions. Alternatively use a rice cooker. (The sushi rice marinade comes later in Step 5.)
- Step 2 Heat oven to 400 degrees Fahrenheit (204 degrees Celsius). Place salmon on a baking sheet. Drizzle some olive oil over the salmon and sprinkle salt and pepper to season. Bake 20 minutes (longer if you want well-done).
- Step 3 While the salmon is baking in the oven make the salmon sauce. Combine all the ingredients in a small bowl. Mix well and set in the fridge to cool.
- Step 4 When salmon is done remove from oven and let cool to room temperature for at least 15 minutes. Place the salmon and spicy sauce in a medium bowl and combine with a fork until the salmon is shredded and mixture is completely combined. Let chill in the fridge while prepping the remaining ingredients (cucumbers, avocados, various greens, or any other vegetable….be as creative as you want).
- Step 5 Make the sushi rice marinade. Combine rice wine vinegar, sugar and salt in a small bowl. Mix vigorously until all is well combined.
- Step 6 Once rice is done put 1/2 of the cooked rice in a large bowl. Mix the marinade vigorously to ensure the the rice vinegar and sugars/salt is well incorporated…then pour 1/2 portion of the marinade over the rice. Sprinkle 2 teaspoons of sesame seeds and combine/fluff with a fork. Lay a kitchen towel over the bowl (acts like a lid) so that the steam can incorporate marinade into the rice. (Keep covered as you use the rice while making the handrolls).
- Step 7 Start assembly. Place in horizontal position a half sheet of nori, shiny side down, on a flat dry surface. Spread about 3 tablespoons of rice on the left side of the nori, about 1/3 to 1/2 of the way, making an even square. Wet your fingertips to avoid rice sticking to your hands.
- Step 8 Spread in a diagonal position (left side up/right side down) a spoonful of salmon mixture over the rice followed by a few pieces of cucumber, avocado and any other greens you choose. Pull up the bottom left corner of the nori over to the top right side of the ‘rice square’, using your left hand to help keep the ingredients inside the roll. Then continue rolling til the end. As you roll it will naturally form a cone shape. To seal you can use a few pieces of rice at the end and press firmly to keep in place.
- Step 9 Once you have used all your rice, place the remaining cooked rice into the same rice bowl, pour the remaining half of the marinade and sesame seeds. Combine and fluff with a fork. Cover again with towel and continue assembling your temakis.