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Riceberry rice salmon temaki (handroll)
Ingredients
- 1 cup Riceberry rice
- 1 ts sesame oil
- Pinch of kosher salt
- 5oz Sushi-grade salmon
- 5 sheets of nori
- 1 avocado, thin half-moon slices
- Finger-length sticks of cucumber
- Julienned strings of carrots
- Micro greens
- Sriracha
- Mayonnaise
Directions
Preparing rice:
- Rinse and soak Riceberry in cold water for 30 minutes.
- Remove soaking water and replace with 1-1/2 cups of fresh cold water.
- Place Riceberry and water in a rice cooker or heavy-bottomed pot. Add salt.
- If using a pot, bring to simmer and stir. Reduce to minimum heat, cover the pot, and cook for 30 minutes.
- Remove from the stove and let it rest for 30 minutes.
- Mix in sesame oil.
Preparing salmon:
- Rinse and dry salmon fillet.
- Cut into strips, finger-length.
Making temaki:
- Cut a square nori sheet in half (will give you ten sheets).
- Place the nori, shiny side down, on your palm.
- Add 1/4 cup amount of Riceberry in the top left corner of the nori and spread it out evenly.
- Add salmon and other ingredients.
- Add sriracha and mayonnaise.
- Roll the bottom left corner up to the middle of the top edge of the nori to form a triangle, and continue rolling until it forms into a cone shape.
- Enjoy!
