Spicy Red Snapper Temaki Recipe

Prepare the fish

Trim red snapper fillet of any remaining skin and bones. Pat dry with paper towels. Cut the fillet into small 1/4-inch dice. Place diced snapper in a medium bowl.

Marinate

Add 1 tsp soy sauce, 1 tsp mirin (if using), lime juice, salt, and pepper to the diced snapper. Toss gently to coat and let rest 5 minutes in the refrigerator to lightly marinate.

Make spicy mayo

In a small bowl, whisk together Sriracha, Japanese mayonnaise, and sesame oil until smooth.

Combine

Remove snapper from refrigerator, drain any excess liquid if needed, then fold the spicy mayo into the marinated snapper along with the thinly sliced scallions. Taste and adjust heat or seasoning (add more Sriracha for spice, a pinch of salt if needed). Keep chilled until assembly.

Rinse and cook rice

Rinse the sushi rice under cold water until the water runs mostly clear to remove surface starch. Drain well. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle, fanning to cool the rice slightly to body temperature. Keep covered with a damp towel until ready to use so the rice doesn't dry out.

Prepare nori

Cut each full nori sheet in half crosswise to create two rectangles approximately the width of a hand roll. Keep nori crisp in a dry place until assembly.

Portion rice

Wet your hands lightly with water (and a little rice vinegar if desired) to prevent sticking. Place about 3 tablespoons of sushi rice on the left side of a nori rectangle (if you are right-handed; reverse if left-handed), press gently into a small wedge shape leaving the top corner free for filling.

Add fillings

Top the rice with 2 to 3 tablespoons of the spicy red snapper mixture. Add a few thin avocado slices (about 2–3 slices), a small handful (about 1 tablespoon) of julienned cucumber, a leaf or two of shiso or cilantro if using, and a small amount (about 1/2 teaspoon) of pickled ginger near the fish to balance flavors.

Roll into temaki

Starting at the rice side, roll the nori into a cone shape around the fillings, tucking the lower corner in and rolling until you have a firm cone. Seal the outer edge of the nori with a few grains of rice or a light dab of water to help it stick. Repeat to make 4 temaki.

Garnish and finish

Place each temaki on a serving plate seam-side down. Drizzle a small amount (about 1/2 teaspoon) of unagi sauce across the top of each roll and sprinkle toasted sesame seeds. Serve with extra soy sauce and wasabi on the side.

Serve immediately so nori remains crisp. Provide pickled ginger, extra soy sauce, and wasabi at the table. Eat by hand, biting from the wide open end; each temaki is best consumed within 5–10 minutes of assembly to maintain texture.