Classic Salmon Temaki Roll
A delightful hand roll that combines fresh salmon, creamy cheese, and a hint of chives, showcasing the simplicity of Japanese cuisine in a quick and easy recipe.
Delight in the simplicity and elegance of Japanese cuisine with this Classic Salmon Temaki Roll recipe. Perfectly balanced with fresh salmon, creamy cheese, and a hint of chives, this hand roll is a delightful appetizer or a light main course that showcases the beauty of traditional sushi making.
Ingredients
🐟 25 g Salmon, cubed
🍚 25 g Sushi Rice (Shari)
🍙 1/2 sheet Nori Seaweed
🧀 5 g Cream Cheese
🌿 1 g Chives, chopped
Instructions
1- Prepare the Filling:
- In a small bowl, mix together the cubed salmon, cream cheese, and chopped chives until well combined.
2- Prepare the Nori:
- Place a half sheet of nori seaweed shiny side up. Hold one corner of the nori sheet between your index finger and thumb to form a triangular base.
3- Moisten Hands:
- Slightly wet your hands to prevent the sushi rice from sticking during handling.
4- Assemble the Roll:
- Spread a portion of sushi rice evenly over the nori, leaving a small border at the top.
- Add the salmon and cream cheese filling on top of the rice, positioned towards the lower corner of the nori.
5- Roll the Temaki:
- Start rolling the nori from the lower corner, creating a cone shape as you tuck and roll. Ensure it's snug without compressing it too hard. Aim for a "V" shape to maintain the traditional structure.
6- Seal the Cone:
- To secure the roll, crush a single grain of sushi rice and use its natural stickiness to seal the open edge of the nori.
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 1 Temaki Roll
Calories: Not available
Protein, Fats, and Carbohydrates: Not available
Equipment:
- Cutting board
- Small bowl
- Chef's hands
Cooking Tips:
- Always use the shiny side of the nori facing inward for better visual appeal and texture.
- Keep hands moist to better handle and shape sticky sushi rice.
- Roll gently to maintain the integrity of the cone shape.
- Use a crushed grain of sushi rice to naturally seal the nori.
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