Salmon Temaki Recipe

Cook and season rice

If you don't already have cooked sushi rice, cook short-grain rice according to package instructions to yield about 2 cups cooked. While rice is hot, gently fold in a mixture of 2 tbs rice vinegar, 1 tsp sugar and 1 tsp fine sea salt until evenly incorporated. Spread rice in a shallow container and fan or let cool to just above room temperature (warm but not hot).

Keep a small bowl of water nearby to moisten your hands when forming rice — this prevents sticking.

Slice salmon

Using a very sharp knife, cut the sushi-grade salmon into long strips about 1/2 inch (1–1.5 cm) wide and 3–4 inches (7–10 cm) long suitable for temaki rolls. For an alternate texture, you can dice into small cubes if you prefer a chopped salmon filling.

Prepare vegetables

Julienne 1/2 cup cucumber, slice the avocado, thinly slice scallions, and julienne pickled daikon if using. Keep components ready on a platter for assembly.

Make seasoned salmon

In a small bowl combine 2 tsp mayonnaise, 1 tsp light soy sauce, 1/2 tsp sesame oil, 1/2 tsp toasted sesame seeds and 1/2 tsp lemon juice. Toss a portion (about half) of the sliced or diced salmon with this dressing to lightly coat. Reserve remaining plain salmon for people who prefer unseasoned fish.

Prepare nori

Cut each full nori sheet in half (optional) if you prefer smaller hand rolls; traditionally temaki use half-sheets. Place a nori half shiny-side down on your palm or on plastic wrap/bamboo mat if you prefer.

With moistened fingers, take about 3–4 tablespoons of seasoned sushi rice (adjust for full or half nori) and place it on the left side of the nori (for a right-handed roll) in a small oblong shape, leaving a 1/2 inch border on the far edge and top/bottom so the nori will seal.

Lay 2–3 slices of seasoned salmon (or a mix of seasoned/plain) at a diagonal across the rice, add a few julienned cucumber pieces (about 1–2 tbsp), one or two avocado slices, a pinch of scallions, and a little pickled daikon if using.

Sprinkle a pinch of toasted sesame seeds over the filling.

Starting from the corner with the rice, roll the nori into a cone shape around the fillings, tucking and sealing the edge with a dab of rice or a drop of water. If using plastic wrap, you can shape the cone inside the wrap to tighten and then remove the wrap.

Repeat to make 6 temaki (approximately), adjusting rice and fillings so each is well-balanced but not overstuffed.

Arrange temaki on a platter upright (point down) or on their sides so they don't unroll. Serve immediately with soy sauce, wasabi and pickled ginger. Temaki are best eaten right away while nori is still crisp.

Leftover rice or sashimi should be refrigerated and consumed within a day; do not store assembled temaki for extended periods because nori will become soggy.