For those of us looking for a more user-friendly sushi rolling experience, temaki (handroll) fits the bill perfectly. If you can roll a piece of paper into a cone, you’ve got the technique mastered. All that’s left to do is fill, roll, and eat! Enjoy!
- ¼ cup rice vinegar
- 2 teaspoons sugar
- Sea salt to taste
- 1 1/2 cups (10 ounces) Japanese or sushi rice
- 2 cups water
- 1 cup (8 ounces) salmon burger, thawed
- 2 tablespoons mayonnaise
- 1 tablespoon toasted sesame seeds, plus more for garnish
- ½ teaspoon sesame oil
- ½ teaspoon togarashi or 1 teaspoon sriracha, or to taste
- 2 scallions, trimmed and thinly sliced
- 2 Persian cucumbers, cut into ¼-inch matchsticks
- 1 ripe Hass avocado, cut into ¼-inch slices
- 4 full-size sheets of nori (Japanese seaweed)
- Soy sauce, wasabi, pickled ginger for serving
- In a small bowl, combine the vinegar, the sugar, and a pinch of salt, stirring to dissolve. In a medium saucepan, combine the rice with 2 cups of water and let sit for 10 minutes. Bring to a boil, then cover and cook over low heat until the liquid is absorbed, 15 to 17 minutes. Remove from the heat and set aside for 10 minutes. Spread the rice on a large platter and toss with the sweetened vinegar. Refrigerate briefly just until cool.
- Meanwhile, combine the salmon burger, mayonnaise, sesame seeds, and sesame oil, and season with salt and as much togarashi or sriracha as desired.
- Prepare the nori. Stack the sheets and cut in half lengthwise into rectangles. Over a gas flame, quickly swipe the nori sheets over the burner to lightly toast.
- Working with 1 piece at a time, set the nori on a cutting board, shiny side down, with the long edge facing the bottom. Spread ¼ cup of the rice on the left half. Add 2 tablespoons of the salmon mixture in a strip down the center of the rice and top with a few pieces of scallion, cucumber, and avocado. To roll, bring the short left side up to meet the top and roll into a cone shape. Crush a few rice grains on the inside corner and press to close the roll. Sprinkle with sesame seeds. Repeat with the remaining ingredients. Serve with soy, wasabi, and pickled ginger.
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Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.