Ikura Temaki (Salmon Roe Handroll)
I loveeee ikura (イクラ in Japanese), aka salmon roe. It is full of salty, unami and omega deliciousness. Not forgetting to mention that they look so pretty too, like little glistening gems in the sea. Making an ikura temaka (salmon roe handroll) at home is a treat I love to indulge in once in a while to pamper myself. Pair them with hot sake and I’ll be at gourmet paradise.
See Also:
- Ingredient Spotlight: Ikura (Salmon Roe)
- California Temaki (Handroll) Recipe
- Ikura (Salmon Roe) Don Recipe
For this recipe, I bought the best grade of ikura at Meidi-Ya supermarket and it is still cheaper than ordering it from Japanese restaurants.
Making the handroll is really easy too: just arrange the ingredients on a temaki-size seaweed as shown above before rolling it into a cone.
And if you have leftover ingredients, make the equally easy ikura don (salmon roe on rice). Click the photo above for the recipe.
Ikura Temaki Recipe
For best results, use a wooden spoon when scooping and serving the fish roe. Metal spoon and utensils may affect the taste of the roe.
Ingredients:
- 1 bowl cooked sushi rice Get sushi rice recipe here
- 8 roasted nori (seaweed) sheets measuring 19x10cm each
- 8 tbsp salmon roe (ikura)
a small punnet of Japanese radish sprouts (kaiware) ends trimmed (may subsitute with lettuce) - takuan slices (Japanese pickled yellow daikon) optional
Directions:
- Lay one sheet of cut nori, smooth (shiny) side down, on the work surface. Place sushi rice (about 2 tbsp) in the position diagonally at the left side of the nori. Flatten the rice slightly with your hand or the back of a spoon.
- Arrange 1 tbsp salmon roe and a small handful of radish sprouts diagonally on the rice (see photo here).
- Fold in the bottom left corner of the nori and roll until the nori forms a cone shape that holds all the fillings. Once the cone is formed, you may like to top up with a bit more roe. Secure the edge of the nori with sushi rice. Refer to this post for step-by-step temaki folding photos. Serve with takuan and miso soup, if desired.
Noob Cook Tip
Ensure the nori sheets are fresh and crisp by only opening the packet when it is needed. Do not leave the nori sheets exposed for hours. Store leftover nori tightly sealed in the freezer.