Salmon & Ikura Salmon Roe Temari Sushi – a delicious recipe with white rice, salmon, leaves, Salmon, Vinegar, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine the ingredients for the sushi vinegar in a mug or something similar.
2
Mix the sushi vinegar with some warm cooked rice.
3
Fan the rice whilst folding the vinegar in.
4
Feel free to use store-bought sushi vinegar and mix things into the rice.
5
Place around 50 g rice onto a piece of cling film and lightly shape into a ball.
6
Place a slice of salmon (cut in half) and half a shiso leaf over the rice and mould together into a ball.
7
If you make the top and bottom of the sushi roll a bit flat, it will be easier to rest the salmon roe on top.
8
You can make about 8-10 sushi rolls from this recipe.
9
Keep the sushi rolls wrapped whilst working.
10
Just before serving, peel off the cling film and present on a tray.
11
Place some salmon roe on top and they're ready.
395
kcal
Calories
7
g
Fat
67
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 300 ml Cooked white rice, 5 slice Smoked salmon, 5 leaves Shiso leaves, 2 tbsp Salmon roe, and more.
Yes, Salmon & Ikura Salmon Roe Temari Sushi falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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