So what is temaki? In the U.S., we know these as hand rolls–basically cone-shaped sushi that doesn’t require any cutting. These are ideal for sushi parties where your guests can mix and match ingredients to create a gorgeous Japanese meal.
Like many people, salmon skin is one my favorites at the sushi bar. Since the skin is rich in Omega 3 fats, I like to prepare it at home whenever I can find Wild Alaskan Salmon. To separate the skin from the flesh, use a thin, flexible fish knife to peel the skin off of a salmon filet. The smaller the pieces of salmon, the easier the process will be.
These sushi cones may look fancy, but they are actually fairly easy to make. All the fillings go into a square of space, and then a corner gets tucked in and rolled over to reveal a perfectly shaped cone. A smeared grain of cooked sushi rice will easily seal the roll.
For a pop of freshness and green, I’ve added some shiso leaf here. This leaf tastes something like a stronger version of thai basil. If you can’t find this, just use green onions, chives or even some regular basil.
I like to finish these rolls by drizzling them with some storebought teriyaki sauce that’s been perked up with some freshly grated ginger. Enjoy these temaki with hot Sencha (during colder months) or Iced Lemon Cucumber Green Tea (in warmer months). The astringency in the tea will help to balance out the rich taste of that crunchy salmon skin.
Makes 6-8 hand rolls.
skin from one Wild Alaskan Salmon fillet, cut into 1′ x 3″ pieces
2 Tbsp of flour or cornstarch
salt and pepper, to taste oil, for frying
nori, cut in half, parallel to lines on the sheet
2 cups cooked, seasoned sushi rice
fresh shiso leaf, basil, chives or green onions
lemon wedges and teriyaki sauce for serving
1. Fill a medium pot with oil so that it comes up the sides of the pot by 1″, Heat the oil to 375 degrees F. Blot the salmon skins with a dry paper towel on both sides to absorb any surface moisture.
2. While the oil is heating up, lightly dredge the salmon skin pieces in the flour. Make sure to cover each piece completely. Drop into the hot oil when it comes up to temperature, then cook for a few minutes on each side until golden brown. When cooked, transfer the salmon skin to a plate lined with paper towels.
3. To assemble the temaki, lay a piece of nori horizontally on a work surface, rough side up. Scoop out 1/3 cup of the rice and place it on the left half of the rectangle. Spread the rice out so that it lays in a square. Top the rice with fresh herbs and 2-3 fried salmon skins. Take the bottom edge of the rectangle and fold it over the ingredients. Continue rolling to form a cone. Seal the cone with a grain of smeared sushi rice.
4. To serve, drizzle some teriyaki sauce or a squeeze of lemon atop the temaki. Enjoy!