RECIPE: Marc Matsumoto’s Spicy Salmon Temaki Sushi

  • 2 min read
RECIPE: Marc Matsumoto’s Spicy Salmon Temaki Sushi


I'm not usually a big fan of salmon in sushi due to its strong taste, but paired with sweet minced onions and spicy yuzu gosho, it’s perfect for sushi. Temaki, or "hand rolls," require no sushi mat, and are made by rolling a thin layer of rice with lots of filling into a cone, which makes them easy to eat with your hands. 

This recipe makes enough rice and salmon for about 12 hand rolls, but for variety, I recommend making 5 hand rolls with the nori sheets included in this package and turning the remaining ingredients into sushi bowls. Just split the rice between two bowls and then top it with the yuzu salmon and kaiware sprouts. This is also delicious served with some sliced avocado. 

Servings: 5 temaki + 2 sushi donburi


  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons yuzu kosho
  • 375 grams (13 oz) salmon, sashimi quality
  • 45 grams (1.5 oz) red onions, finely minced 
  • 8 grams (0.3 oz) shio konbu
  • 1 pack kaiware sprouts, roots trimmed off
  • 1 batch of sushi rice (see recipe below)
  • 5 nori sheets  


  1. Whisk the soy sauce and yuzu gosho together in a bowl until it's evenly mixed. 
  2. Slice the salmon into 1/4-inch cubes using a sharp knife and stir it in a bowl along with the minced onions, shio konbu, and soy sauce mixture.
  3. Before you assemble the temaki, prepare a clean work surface as well as the sushi rice, nori, kaiware, and a small bowl of water. 
  4. Put a piece of nori down with the wide side facing you. Spread a golf-ball-sized scoop of rice onto the left half, leaving the top left corner of nori uncovered. Keep your fingers wet to keep the rice from sticking to them, but don't overdo it, or it will get soggy
  5. Lay some kaiware sprouts in the center of the rice, with the leaves pointing towards the top left corner of the nori. Add a spoonful of spicy salmon on top of the kaiware.
  6. Pick the nori up and cradle the half with the rice and filling in your left hand. Wrap the right half of the nori, down and around the bottom edge of the left half of the nori. The top right corner of the right half should meet the backside of the top left corner of the left half. Here’s a video on how to do this.
  7. Be sure to eat the temaki as soon as it's wrapped, to prevent the nori from losing its crispness. 


Recipe courtesy of our friend Marc Matsumoto of No Recipes

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