Ikura Temaki Recipe

Prepare seasoned sushi rice

If you don't have cooked sushi rice ready, cook short-grain rice according to package instructions to yield 2 cups cooked. While rice is still hot, combine rice vinegar, sugar, and salt in a small bowl and stir until sugar dissolves. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle using cutting and folding motions. Fan the rice or let it cool slightly until it is warm (not hot) and slightly glossy, about 10 minutes.

Cut each full nori sheet in half crosswise (yielding 8 rectangular halves). For temaki, leave them as rectangles so you can roll cones. Keep nori crisp in a dry place until assembling.

Prepare cold fillings: place the ikura in a small bowl and keep it chilled until use. Julienne cucumber, slice avocado into thin strips and toss lightly with a few drops of rice vinegar or lemon juice to slow browning if desired. Thinly slice scallion and have shiso leaves ready.

Forming each temaki (makes 8 cones)

Place one nori half on your palm or a clean work surface with the rough (shiny) side down and the short edge nearest you. With a rice paddle or spoon, place about 1/4 cup of warm sushi rice on the left third of the nori (if right-handed; mirror if left-handed). Spread the rice into a small rectangle leaving the top edge and right edge of the nori free to roll. Add 1 teaspoon of wasabi (optional) on the rice near the edge, then layer a shiso leaf (or basil), 1 tablespoon cucumber, 2–3 avocado strips, and about 0.5–0.75 oz (1–1.5 tablespoons) ikura on top of the rice and fillings.

Cup the nori with your fingers and roll it into a loose cone by folding the bottom left corner up over the filling and rolling away from you, leaving the top open so the ikura is visible. Seal the edge with a little extra rice or a few drops of water if needed. Repeat to make remaining cones.

Arrange temaki upright in a small cup or on a serving board so the open tops are visible. Sprinkle a pinch of toasted sesame seeds over the ikura and scatter thinly sliced scallion atop each cone.

Serve immediately with small dishes of soy sauce, extra wasabi and pickled ginger. Temaki are best eaten right away so nori remains crisp and ikura stays cool. Estimated yield: 8 temaki (4 servings).