Temaki Cone

  • Seaweed sheet 20.0 pc
  • Cooked sushi rice 800.0 g
  • Fresh salmon 600.0 g
  • Cucumber 200.0 g
  • Pickled ginger 140.0 g
  • Rice Vinegar


  • Wasabi paste 20.0 g
  • Fresh lime juice 3.0 g

To serve

  • Black Sesame Seeds
  • Spring Onion
  • Trout Eggs
  1. 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.
  2. Sauce

    • Mix Hellmann’s Real Mayonnaise with the wasabi paste and fresh lime juice
  3. To serve

    • Finish the roll with wasabi mayonnaise, spring onion, black sesame seeds and trout eggs.