Ikura Temaki Salmon Roe Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the water runs nearly clear (about 4–6 rinses). Drain and place rice in a small pot with 1.1 cups water. Cover, bring to a gentle simmer over medium-low heat, then reduce to the lowest heat and cook for 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

Season rice

While rice cooks, warm 2 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt in a small bowl or saucepan just until sugar dissolves; do not boil. Transfer cooked rice to a shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula, cutting and fanning to cool the rice to body temperature (about 5–8 minutes). Keep covered with a damp towel until assembly.

Season ikura (optional)

If you prefer lightly seasoned roe, combine 1 tsp light soy sauce and 1/2 tsp mirin in a small bowl. Add the drained ikura and gently stir to coat. Let sit chilled for 5–10 minutes, then gently drain off excess liquid. Keep refrigerated until assembly. Note: do not marinate ikura for long — it’s delicate.

Prep fillings

Dice or slice the optional sushi-grade salmon into small brunoise if using. Julienne 1/4 cup cucumber (seeded), thinly slice half an avocado, chiffonade 4 shiso leaves (or chop cilantro), and thinly slice the green part of 1 scallion. Place toasted sesame seeds and wasabi nearby for assembly.

Cut or quarter nori: For hand rolls (temaki), place a full nori sheet shiny side down. If you prefer smaller cones, cut each sheet in half (you will have 8 half-sheets).

Wet hands and shape rice: Fill a small bowl with water (optionally add a little rice vinegar). Wet your palms to prevent sticking. Take about 1/4 cup (roughly) of seasoned sushi rice and shape it into an oblong or wedge roughly 1/2 inch thick. Place the rice on the left side of the nori (if rolling with right hand; reverse if left-handed), leaving the top corner clear so the cone can form.

Add fillings: On top of the rice, place a small strip of julienned cucumber (about 1–2 tbs), 2–3 thin avocado slices, a small pinch of diced salmon (if using), and a shiso leaf or some cilantro. Add about 1–2 tbs of ikura on top (adjust to preference). Sprinkle a few toasted sesame seeds and a little sliced scallion. If you like, add a tiny smear of wasabi between rice and fillings.

Roll into a cone: Starting from the rice side, roll the nori into a cone shape, tucking the bottom tightly so the filling is secure but not crushed. Seal the seam by moistening the edge of the nori with a few drops of water. Repeat to make 4 temaki (or 8 small ones).

Serve

Arrange temaki on a serving plate with small bowls of soy sauce/tamari for dipping and extra ikura on the side. Temaki are best eaten immediately so the nori stays crisp.