Salmon hand roll (temaki Sushi)
Make your own Sushi nights are a favorite weeknight dinner at our kitchen table. With minimal cooking and prepping on my end, and lots of magic and creativity at the dinner table, there’s much to love. After trying and testing lots of different Maki’s we’ve come to love the hand roll best for make at home Sushi; easier to assemble, no cutting necessary, and most important, delicious. The kids love being sushi chefs, and I love how nutrient dense this meal is; the more colorful the better in terms of nutrient diversity.
Organic Ingredients Serves 4
1.5 Lbs. Fillet of Wild Salmon, sockeye or king would bode well
1 Jar Wild Salmon Roe
2 Tbsps. Extra Virgin Olive Oil (for cooking Salmon)
1 Pack Sushi Nori, cut in half - or thirds depending on the size of your sheet - you want rectangles that you can roll into cones
1 Cup uncooked Sushi Rice
3 Persian Cucumbers, sliced long and thin
3 Spring Onions, white parts only, cut into thin rounds
2 Avocados, cut into long thin pieces
1/4 Cup Toasted Sesame Seeds
Siracha Mayo: 1 Cup Mayo + 2 Tablespoons Siracha (taste and add more/less Siracha to heat preference)
Soy Sauce for serving
Sauce to cook Salmon:
1 Tbsps. Extra Virgin Olive Oil
1 Tsp. Grated Garlic
1 Tsp. Grated Ginger
1/3 Cup Soy Sauce
1/3 Cup Mirin
3Tbsps. Brown or Coconut Sugar
Method:
Wash Sushi Rice, soak for 30 minutes and cook per packet instructions or bring to a boil with 1.5 cups Water, once boiling, cover and simmer on low heat for 20 minutes. Let stand covered for a further 10 minutes. Uncover and serve into small individual bowls.
To make Sauce to cook Salmon, gather those ingredients. Heat a small sauce pot to medium heat with Olive Oil. Add Garlic & Ginger and saute for a minute. Add Soy Sauce, Mirin and Sugar and bring to a boil. Let it boil vigorously for one minute while the flavor of the Mirin dissipates. Reduce heat to medium so that it’s still bubbling, stir consistently and let cook for about 5 minutes, uncovered while the Sauce thickens. Remove from heat.
To cook Salmon, place skin side down on a sheet pan lined with parchment paper. Rub with Olive Oil and then spoon your Sauce onto your Salmon. Using your fingers coat the Sauce evenly on both sides and on the sides of the Salmon too. Bake in a 425f oven for approx. 15 minutes or until cooked through the center. Remove and allow to slightly cool. Flake the Salmon into bite size pieces. Discard skin.
Arrange your ingredients onto a serving tray, or board as below. I like to give each person a small bowl of Rice for their Sushi, and it helps to place a bowl of cold water nearby to wash your fingers as you go.
Start with your Nori, add on a layer of rice, topped with Siracha-Mayo, then Sesame Seeds, Salmon, Cucumbers and Spring Onions. Once rolled, finish with a little Salmon Roe and dip into a little Soy Sauce if needed. .
To make, place your toppings to one side of your Nori sheet diagonally and roll into a cone.
