Spicy Salmon Hand Roll

Method8 steps · about 10 min

1. 1

   Step 1: Whisk all 1½ tablespoons soy sauce with 1½ teaspoons yuzu kosho until evenly mixed.

   Uses 1 1/2 tablespoons soy sauce · 1 1/2 teaspoons yuzu kosho

   
2. 2

   Step 2: Use salmon (375 g) supplied for raw service, keeping it refrigerated at 4°C or below until preparation. On a clean board with a sharp knife, cut all 375 g salmon into ¼-inch cubes. Mix with all 45 g minced red onion, 8 g shiokonbu and the entire prepared soy-yuzu sauce. Keep the filling chilled while preparing the rolling station.

   Uses 375 g salmon sold for raw service · 45 g red onion, finely minced · 8 grams shiokonbu · Prepared soy-yuzu sauce

   
3. 3

   Step 3: Prepare a clean work surface with the entire batch of already cooked, seasoned sushi rice (1), twelve nori half-sheets, the optional trimmed daikon-sprout package and a small bowl of separate hand-wetting water. Keep the rice and salmon filling available for twelve rolls.

   Uses 1 batch already prepared seasoned sushi rice (about 700 g) · 12 nori half-sheets, each about 4 × 7½ inches · 1 package kaiware daikon sprouts, roots trimmed · A small bowl of water for lightly wetting fingers

4. 4

   Step 4: For the FIRST roll, lay ONE prepared nori half-sheet rough-side up. Lightly wet your fingers as needed and spread a golf-ball-sized scoop from the actual ready-rice batch onto the left half, leaving the top-left corner clear. Place the rice gently without mashing; use little water so the nori stays crisp. Reserve the other eleven half-sheets and remaining rice.

   Uses 1 nori half-sheet for first hand roll · Prepared seasoned sushi rice for first roll · Hand-wetting water

   
5. 5

   Step 5: Lay a small bundle of the optional prepared sprouts on the first rice-covered half-sheet with leaves toward the top-left corner. Add a spoonful of the actual spicy salmon filling; reserve the remaining sprouts and filling for the other rolls.

   Uses First nori half-sheet with rice · Prepared optional sprouts for first roll · Spicy salmon filling for first roll

   
6. 6

   Step 6: Pick up the first filled half-sheet and cradle its rice-covered half in your left palm. Fold the BOTTOM-LEFT corner up toward the middle of the top edge, enclosing the rice and filling.

   Uses First filled nori half-sheet

   
7. 7

   Step 7: Wrap the right-hand side of that half-sheet over and around the filling, bringing the top-right corner behind the top-left corner to form a cone.

   Uses First partly folded hand roll

8. 8

   Step 8: Eat the first completed roll immediately while its nori is crisp. Repeat the rolling technique in steps 4–7 with the reserved eleven half-sheets and remaining prepared rice, filling and optional sprouts, dividing the actual remaining stocks across those rolls. Keep waiting salmon filling chilled and eat each roll as it is made. Makes TWELVE hand rolls.

   Uses First completed salmon hand roll · All 11 reserved half-sheets · All reserved remaining prepared sushi rice · All reserved remaining spicy salmon filling · All reserved remaining optional sprouts · Hand-wetting water