Recipe for Temaki with fish roe, cucumber, and dill
These revisited Temaki are simple and elegant sushi cones, perfect for an appetizer or light meal. The freshness of the crunchy cucumber pairs perfectly with the salty taste of fish roe, while the dill adds a herbaceous and aromatic touch. Easy to prepare, they will delight your guests with their flavor and original presentation.
- Author
- iRASSHAi
- Prep Time
- 20 minutes
- Servings
- 4
- Category
Main course
- Kitchen
- Japanese
Ingredients
- 4 nori leaves
- 200 g cooked sushi rice
- 80 g fish roe (such as tobiko or masago)
- ½ cucumber, cut into julienne strips
- 2 tablespoons chopped fresh dill
- 1 teaspoon rice vinegar
- 1 pinch salt
- Soy sauce to accompany (optional)
Directions
- If you haven't already done so, cook the rice according to the instructions, then season with rice vinegar and a pinch of salt. Allow to cool.
- Cut the cucumber into thin strips.
- Chop the fresh dill.
- Cut each sheet of nori in half to form a rectangle.
- Place a small amount of rice on one corner of the sheet, leaving a free edge to form the cone.
- Add a little cucumber, dill, and fish roe to the rice.
- Gently roll the sheet into a cone shape.
- Serve immediately with soy sauce on the side. Temaki should be eaten fresh to preserve the crispness of the nori and the texture of the fillings.
