How to make "Samurai Sushi Roll" - Temaki Sushi (Uramaki) by Michelin Sushi Chef

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Cut the nori sheet to about 30% of its size for balance with the ingredients.

Set up the bamboo sushi mat.

Spread sushi rice evenly over the entire surface of the nori, ensuring the nori is not visible and the rice grains stand up.

Place wasabi on the rice.

Add the ingredients: salmon, cream cheese, and avocado, balancing them as you go.

Arrange salmon roe on top of the other ingredients.

Roll the sushi tightly using the mat, holding it for support and connecting the edges tightly.

Shape the roll with your hands, folding the corners to prevent the filling from popping out.

Use the rolling mat to finalize the shape, pressing down on the sides and top to achieve a round or square shape as preferred.

Remove the plastic wrap and sprinkle tobiko on the outside of the roll, lightly rolling it to coat.

Use a wet knife to cut the roll into 8 pieces, pressing down on the edges to prevent breaking.

Serve the sushi rolls on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens