Go Back

Spicy Salmon Hand Rolls (Temaki)

Crisp nori seaweed cones filled with seasoned sushi rice, creamy spicy salmon, and avocado. A fun, interactive, and delicious Japanese meal perfect for parties.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian, Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups sushi rice short-grain white rice
  • 2.25 cups water
  • 0.33 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Spicy Salmon Filling
  • 1 lb salmon fillet sashimi grade, skinless
  • 3 tbsp Kewpie mayonnaise Japanese mayo
  • 1-2 tbsp Sriracha to taste
  • 0.5 tsp sesame oil toasted
  • 1 tsp soy sauce
Assembly
  • 10 sheets nori roasted seaweed, cut in half
  • 1 avocado sliced
  • 1 tbsp sesame seeds black and white mixed
  • 2 tbsp chives finely chopped

Equipment

  • Rice Cooker or Pot
  • Sharp knife
  • Mixing bowls
  • Wooden Paddle

Method
 

  1. Rinse rice under cold water until water runs clear. Cook rice with water according to package or rice cooker instructions.
  2. While rice cooks, mix vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar.
  3. Transfer cooked hot rice to a large bowl. Pour vinegar mixture over it and gently fold to combine. Cover with damp cloth.
  4. Dice the sashimi-grade salmon into small 1/2 inch cubes.
  5. In a medium bowl, whisk Kewpie mayo, Sriracha, sesame oil, and soy sauce. Toss salmon cubes in sauce to coat.
  6. Cut nori sheets in half. Hold a half-sheet in your hand, shiny side down.
  7. Spread a small amount of rice on the left third of the nori. Top diagonally with salmon and avocado.
  8. Roll from the bottom left corner up and inward to form a cone. Seal corner with a grain of crushed rice.
  9. Sprinkle top with sesame seeds and chives. Serve immediately.

Notes

Ensure you purchase fish specifically labeled 'Sashimi Grade' or 'Sushi Grade' for safety when eating raw.