Salmon Handroll (Salmon Temaki) is an easy and approachable way to enjoy sushi at home. Enjoy the tasty combination of salmon and creamy avocado in a handroll without the need for a sushi mat or any precise rolling techniques.
Unlike other types of sushi like nigiri and sushi rolls that demand more precision, temaki is all about a relaxed approach—no need for exact measurements or meticulous rolls. If you miss an ingredient, you can always unroll and fix it.
If you’re a fan of salmon sushi, check out our Salmon Nigiri and for those who can’t get enough of the classic salmon and avocado combination, Salmon and Avocado Rolls are a must-try.
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Ingredients
Ingredient Notes
- Sushi rice: Use Japanese short-grain rice, cooked and seasoned with sushi vinegar. See my rice recipes to find out how to make perfect sushi rice using your rice cooker, Instant Pot, or on the stovetop. You'll need ¼ cup (50g) cooked rice per roll.
- Nori: Choose high-quality nori to keep your rolls crispy and fresh.
- Salmon sashimi: Cut into 3-inch (7cm) long pieces.
- Rice vinegar: Mix with water to create ‘Tezu,’ a hand water that prevents rice from sticking to your hands and knife. Apple cider vinegar works well as a substitute.
- Wasabi (optional): Adds a spicy kick to balance the rich flavors of salmon and avocado.
Step-by-Step Instructions
Step 1: Prepare hand water by mixing water and rice vinegar in a bowl. This keeps the rice from sticking to your hands.
Step 2: Cut each nori sheet in half using scissors.
Step 3: Lightly moisten your palms with hand water. Take a small handful of rice (about ¼ cup or 50g) and spread it on the left side of the nori, keeping it about 6mm thick with a border at the top.
Step 4: Use your index finger to make a diagonal indentation in the rice and smear with wasabi if desired.
Step 5: Place the salmon and avocado on the indentation.
Step 6: Fold the bottom corner of the nori to the center, forming a triangle. Roll the plain side around into a cone shape and place the seam-side down.
Expert Tips
- Have all your ingredients ready before starting; it makes putting the hand rolls together more enjoyable and helps keep the nori crispy.
- Use the right amount of rice: Stick to ¼ cup (50g) per roll to avoid making them too bulky.
- Position fillings carefully: Place your salmon and avocado so there’s space at both ends; this makes rolling easier and stops the filling from falling out.
- Serve immediately: Enjoy your handrolls while the nori is still crisp.
Serving suggestions
Serve your Salmon Handrolls with classic sushi accompaniments like soy sauce, wasabi, and pickled ginger to cleanse the palate between bites. For a little extra flavor, try experimenting with sauces—a drizzle of spicy mayo, soy sauce, or eel sauce can take your temaki to the next level.
Pair your handrolls with traditional Japanese sides like miso soup, edamame, seaweed salad, or pickled vegetables.
If you’re planning to make temaki regularly, a temaki holder is a great investment. It helps keep your handrolls upright and intact until you’re ready to eat.
People Often Ask
Plan for 3-4 handrolls per person if serving as a main course.
Once you assemble the hand rolls the nori will quickly soften, so make sure you prepare all your ingredients ahead of time so you can make the temaki quickly and eat as soon as they are done.
If your temaki won’t close, use a grain of rice as a seal to keep it in place.
It’s best to eat them straightaway to ensure the nori stays crisp. Once the rolls are assembled, the nori softens quickly.
Yes, you can swap smoked salmon for the same amount. This is a great option if you want to avoid handling raw fish.
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Printable Recipe Card
Salmon and Avocado Hand Roll
Equipment
- hangiri (optional)
- wooden board
- sharp knife
- small bowl
Ingredients
Hand water
- 1 cup water
- 2 tablespoon rice vinegar (Note 1)
Temaki
- 1 cup cooked sushi rice (Note 2)
- 2 sheets nori (Note 3)
- 4 pieces salmon sashimi cut into pieces 3-inches long (Note 4)
- 4 pieces avocado cut into pieces 3-inches long
- wasabi optional (Note 5)
To serve
- soy sauce
- pickled sushi ginger
- wasabi
Instructions
Preparing the hand water (tezu)
- Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
Preparing the temaki
- Cut each sheet of nori in half using scissors.
- Lightly moisten the palm of one hand with the hand water and rub your hands together. Take a small handful of rice (roughly ¼ cup (50g) and spread onto the left hand side of the nori. It should be 6mm thick and leave a boarder at the top.
- Use your index finger to make a diagonal identaton and smear with wasabi if using.
- Place the salmon and avocado in the indentation.
- Bring the bottom corner of the nori into the middle, making a triangle. Roll the plain side around to make a cone and place it seam-side down.
Notes
-
- Rice vinegar: Mix with water to create ‘Tezu,’ a hand water that prevents rice from sticking to your hands and knife. Apple cider vinegar works well as a substitute.
- Sushi rice: Use Japanese short-grain rice, cooked and seasoned with sushi vinegar. See my rice recipes to find out how to make perfect sushi rice using your rice cooker, Instant Pot, or on the stovetop. You'll need ¼ cup (50g) cooked rice per roll.
- Nori: Choose high-quality nori to keep your rolls crispy and fresh.
- Salmon sashimi: Cut into 3-inch (7cm) long pieces for the perfect bite-size fit inside the handroll.
- Wasabi (optional): Adds a spicy kick to balance the rich flavors of salmon and avocado.
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