Salmon Temaki
Category: Appetizers
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sushi Rice | 300g |
| Water | 360ml |
| Rice Vinegar | 90ml |
| Kombu Seaweed | 1 piece |
| Fine Salt | 3g |
| Sugar | 36g |
| Salmon Fillet | 400g |
| Nori Seaweed Sheets | 2 sheets |
| Avocado | 250g |
| Fine Salt (for seasoning) | 1 pinch |
| Black Pepper | 1 pinch |
| Fresh Ginger | 2g |
| Chives | 2 sprigs |
| Sesame Seeds | As needed |
| Black Sesame Seeds | As needed |
Instructions:
-
Prepare the Sushi Rice:
Begin by preparing your sushi rice. Use short-grain rice with round, small grains, ideal for sushi. Rinse the rice under cold running water 5 to 6 times, stirring gently with your hands until the water runs clear. After rinsing, soak the rice for at least 15 minutes to allow it to absorb water. -
Cook the Rice:
Drain the rice and place it in a pot with the 360ml of water. If you prefer, you can add a piece of Kombu seaweed for extra flavor. Cover the pot and bring to a gentle boil over low heat. Once the water boils, reduce the heat to a simmer and let it cook for 5 minutes. Remove the Kombu and cover the pot again. Let the rice cook on low heat for an additional 8 to 10 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes. -
Prepare the Vinegar Dressing:
In a small saucepan, combine the rice vinegar, sugar, and fine salt. Heat gently over low heat, stirring to dissolve the sugar and salt, but do not bring to a boil. Once the sugar and salt have dissolved, remove the saucepan from the heat and let it cool. -
Prepare the Hangiri (or Alternative):
In the traditional style, the rice should be placed in a Hangiri, a wooden container specifically used for sushi rice. If you do not have one, you can use a shallow, non-metallic container. Rinse the Hangiri with cold water and dry it thoroughly with a clean cloth. This will help to prevent the rice from sticking. -
Season the Rice:
Once the rice has finished resting, transfer it into the Hangiri (or your chosen container). Drizzle the vinegar dressing over the rice, then use a flat spatula or paddle to gently fold the dressing into the rice, making sure it is evenly distributed. Be careful not to mash or squish the rice. Allow the rice to cool to room temperature, covering it with a clean, damp towel to keep it moist. -
Prepare the Salmon Filling:
While the rice is cooling, prepare the salmon. Cut the salmon fillet into thin slices and place it in a small bowl. Finely chop the chives and add them to the salmon. Season with a pinch of fine salt and black pepper for flavor. -
Prepare the Avocado:
Slice the avocado in half, remove the pit, and peel the skin off. Cut the avocado into thin slices, which will serve as a creamy filling in the temaki. -
Assemble the Temaki:
Take a sheet of nori seaweed and cut it in half. Place one half of the nori sheet onto a flat surface, shiny side down. Place a small amount of rice in the center of the nori sheet, spreading it into an even layer. Add a couple of slices of avocado and a portion of the seasoned salmon on top of the rice. -
Roll the Temaki:
To create the cone shape, fold the bottom left corner of the nori sheet upwards, covering the filling. Begin rolling the nori into a cone shape, continuing until the entire sheet is rolled. Ensure that the filling is visible at the open end of the cone, creating the classic temaki look. -
Garnish and Serve:
Sprinkle the temaki with both white and black sesame seeds for extra texture and flavor. Serve the temaki with wasabi and pickled ginger petals on the side for an authentic sushi experience.
Serving Suggestion:
Serve the salmon temaki immediately after rolling for the best texture and flavor. Pair it with your favorite sushi accompaniments like soy sauce, wasabi, or a refreshing drink.
Enjoy your delicious, homemade temaki di salmone, perfect for any appetizer occasion!
