Baked Spicy Salmon Hand Rolls

Hand rolls, or temaki, are little cones of sushi and these particular ones are filled with a spicy cooked salmon salad and served with rice, avocado and cucumber wrapped in sheets of soy paper. These rolls can be eaten with your hands and make for a quick and easy lunch with minimal ingredients.

While the recipe uses freshly cooked salmon, I often use day old leftover salmon to create the salad for these hand rolls. Salmon is a hard food to reheat the next day so instead I just repurpose it into a cold salad. This version of “sushi” is perfect for people who are skeptical of raw fish or just don’t enjoy it; these salmon rolls have the same flavor profiles but use the cooked salmon instead. I like how light the soy paper is but nori (seaweed) can be substituted instead if that is your preference.

 

Ingredients:

For the spicy salmon:

¾ pound Atlantic salmon

1 tablespoon extra-virgin olive oil

Kosher salt, as needed

Freshly ground black pepper, as needed

2 tablespoons mayonnaise

2 tablespoons sambal

1 teaspoon rice wine vinegar

½ teaspoon soy sauce

¼ cup thinly sliced green onions

 

For assembly:

1 cup short-grain sushi rice

1 teaspoon rice wine vinegar

5 sheets soy paper, halved lengthwise

2 medium Persian cucumbers, julienned

1 large avocado, peeled pitted and sliced

1 ounce pea greens (optional)

 

Instructions:

For the spicy salmon:

Heat oven to 400ºF. Place salmon on an aluminum foil-lined baking sheet. Rub with olive oil and season with salt and pepper. Bake until just cooked through, about 16 minutes. Remove and let cool to room temperature, discarding the skin. Chill the salmon for 15 minutes.

In a medium mixing bowl, combine the salmon, mayonnaise, sambal, rice wine vinegar and soy sauce. Use a fork to combine until the salmon is shredded and the mixture is completely combined. Stir in the green onion.

Cover and chill for 30 minutes.

 

For assembly:

Rinse the rice with cool water until the water runs clear. Drain and add the rice with 1 cup of water to a saucepot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until all the water is absorbed, about 15 minutes. Turn the heat off and let sit for 10 minutes. Add the rice wine vinegar and fluff with a fork.

Place the sheets of soy paper on a clean, dry work surface. Working one at a time spread about 3 tablespoons of the rice onto the right edge of the sheet of soy paper. Wet your fingers and press the rice to spread it into an even square over the right half of the sheet.

Spread a spoonful of the salmon mixture over the rice and top with a few pieces of cucumber,  avocado and pea greens (optional). Roll the bottom right corner and fold it to the center then continue rolling to the left until it forms a cone shape. Set aside and continue with the remaining soy paper and salmon mixture.

Serve immediately with soy sauce for dipping.


Makes 10 hand rolls.

 

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