Salmon Temaki Cone
Japanese rice cone with fresh salmon, pickled ginger, cucumber and wasabi mayonnaise.
Ingredients
Temaki Cone
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Seaweed sheet 20 pc
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Cooked sushi rice 800 g
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Fresh salmon 600 g
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Cucumber 200 g
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Pickled ginger 140 g
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Rice vinegar
Sauce
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Hellmann’s Real Mayonnaise 100 g
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Wasabi paste 20 g
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Fresh lime juice 3 g
To serve
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Black sesame seeds
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Spring onion
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Trout eggs
Preparation
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Temaki Cone
- Put the cone together by starting with a rectangle shaped sheet of seaweed. Use cooked sushi rice that’s seasoned with rice vinegar. Add the rice in a thin square layer onto the seaweed. Add fresh salmon chopped into small cubes together with pickled ginger and cucumber strings. Fold the sheet in a cone shape.
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Sauce
- Mix Hellmann’s Real Mayonnaise with the wasabi paste and fresh lime juice
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To serve
- Finish the roll with wasabi mayonnaise, spring onion, black sesame seeds and trout eggs.