Temaki Sushi – Easy Hand Roll Sushi
Anna
09/21/2023
Reviews
Ingredients:
Adjust Servings
| 4 sheets nori | |
| 200 grams good quality canned salmon | |
| 200 grams sushi rice | |
| 1 tablespoon sugar | |
| 2 tablespoons rice vinegar | |
| 1 small cucumber | |
| 1 carrot | |
| 1 avocado - sliced | |
| 1 tablespoon mayonaisse | |
| 1 tablespoon sriracha | |
| 1 tablespoon soy sauce |
To Finish
| sesame seeds | |
| Wasabi and pickled ginger for serving |
Nutritional Information
Calories
Fat
Protein
Carbs
Sugars
Directions
1.
Cook the Rice
Rinse the rice several times in a sieve under a stream of cold water. You will be ready when the water runs clear from the strainer. This may take 2 to 3 minutes. Then put the rice in a saucepan, cover with 375 ml of water and bring to the boil. Lower the heat and cook, covered, for 10 minutes.
Then remove from the heat and let stand for another 10 minutes. Mix the sushi vinegar, sugar and 1/2 tsp salt to dissolve everything. Then pour the mixture over the rice and stir gently. Finally, transfer the rice to a baking sheet and let it cool completely.
Mark as complete
2.
Prep the Salmon Mixture
Add the canned salmon in a bowl. Add mayonnaise, soy sauce and sriracha, mixing until you get a creamy, unified mixture.
With the longer side of the nori sheet at the bottom, spread a layer of the cooled sushi rice on the left side, leaving about an inch from the bottom corner free. Layer with the salmon mixture, avocado slices, cucumber sticks, carrot sticks and sprinkle with sesame seeds for an added crunch.
Mark as complete
3.
Roll the Temaki
Begin at the bottom left corner and roll the nori diagonally towards the top right, creating a cone shape. Ensure the roll is snug but not overly tight. To keep the cone together, press the last corner to the rest of the cone with a grain of cooked rice.
Serve immediately, accompanied by wasabi, and pickled ginger. Enjoy!
Mark as complete
Notes
If you don't have canned salmon on hand, consider using canned tuna, smoked salmon, or even roasted chicken for a unique twist.
Swap out sriracha with wasabi paste mixed into the mayo for a different kind of heat.
Leftover sushi rice can be kept in the refrigerator for up to a day, but it tends to harden. To revive it, you can microwave it with a damp paper towel covering the rice, which will reintroduce some moisture.
If you have leftover assembled temaki, it's best to consume them within 24 hours. The nori will lose its crispness, but it's still tasty. Store them in an airtight container in the refrigerator.
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