Table of Contents
Spicy Salmon Temaki
Ingredients
Rice and wrapping
2 cups sushi rice
2 cups water
¼ cup prepared sushi zu (seasoned sushi vinegar), plus more to taste
Nori sheets, cut into 8–10 half-sheets
Fried shallots
3 shallots, thinly sliced
2 cups vegetable oil
Kosher salt, to taste
Salmon filling
½ lb salmon sold for raw consumption (the source calls it sashimi-grade)
⅓ cup mayonnaise
3 tablespoons sriracha
1 green onion, thinly sliced
1 garlic clove, grated
Kosher salt, to taste
¼ cup sesame seeds
English cucumber, cut into batons
Tools
Rice cooker
Strainer
Pot for frying shallots
Preparation
Raw-fish safety: Contains raw salmon; freezing does not eliminate every foodborne risk. Use fish supplied for raw consumption and keep chilled; higher-risk people should avoid raw seafood.
Rinse the rice thoroughly. Cut the nori into halves. Cut cucumber pieces to the length of the nori, remove the seedy core and slice the firm flesh into batons.
Cut the salmon into ½-inch cubes. Keep refrigerated until ready to mix and serve.
Cooking
Cook the rice with 2 cups water in the rice cooker. Fold in ¼ cup prepared sushi zu, adding more to taste. Keep warm while preparing the other components.
Put the sliced shallots and 2 cups vegetable oil in a pot over medium-high heat. Stir continuously as the oil heats. Once the shallots are golden, lift them out immediately, drain on paper towels and salt to taste.
Mix mayonnaise, sriracha, sliced green onion, grated garlic and salt to taste. Fold in the cubed salmon.
With damp hands, spread rice over about three-quarters of a half-sheet of nori. Add 2–3 tablespoons salmon filling, a cucumber baton, fried shallots and sesame seeds. Roll up from the bottom into a hand roll. Repeat and serve promptly.