Sushi-style temaki hand rolls with flaky sweet chili-soy salmon, creamy avocado, crisp cucumber, and seasoned sushi rice — all wrapped in crisp nori and finished with sesame seeds and wasabi mayo.
Preparation Instructions
Cook the sushi rice
Rinse 1.5 cups sushi or short-grain white rice until water runs clear.
Combine with 2 cups water in a saucepan; bring to a boil, cover, and simmer on low for 20 minutes.
Let rest 5 minutes off heat. Gently fold in 2 tablespoons rice vinegar, 1 tablespoons sugar, and 1 teaspoons kosher salt.
Cool to room temperature.
Make the wasabi mayo
Whisk 0.5 cups mayonnaise (preferably Kewpie) and 1.5 teaspoons wasabi paste in a small bowl until smooth. Adjust wasabi to taste.
Heat and flake the salmon
Heat Cuisine Solutions Salmon in Sweet Chili Soy according to package instructions.
Gently flake the salmon into long, bite-sized strips.
Assemble rolls
Hold a nori half-sheet in your palm, shiny side down.
Spread about 2–3 tablespoons of cooled rice on the left third of the sheet, pressing it into a thin, even layer.
Arrange a strip of salmon, 2–3 avocado slices, and a few cucumber matchsticks diagonally across the rice — pointing from the bottom-left corner to the top of the sheet. Drizzle with wasabi mayo and sprinkle with sesame seeds.
Fold the bottom-left corner of the nori up and over the fillings, tucking it snugly underneath to start forming a cone shape.
Continue rolling the nori around the fillings into a tight cone. Seal the edge with a single grain of rice pressed onto the corner.
Garnish with microgreens and serve immediately with soy sauce for dipping. Repeat to make 8 rolls — two per serving.
