Kaz Matsune
- Nov 1, 2022
- 3 min read

Homemade Recipe for Sushi: Spicy Shrimp & Spicy Salmon Temaki (Hand Roll) - Easy and Delicious!

Updated: Jul 24, 2023

It is the easiest and delicious Sushi almost anyone can make at home.

COOKING TIME

Total: 40 - 50 minutes

Sushi Rice: 30 - 40 minutes

Prep (Spicy Shrimp and Salmon): 5 - 10 minutes

Rolling: 1-2 minutes

When it comes to enjoying sushi at home, most Japanese people opt for a Temaki dinner. It's a quick, delicious, and satisfying way to savor sushi in the comfort of your own home.

The best part? You don't need advanced sushi skills like making nigiri rolls. You must prepare sushi rice, cut up some vegetables, and slice the fish. In Japan, there are pre-packaged "sashimi plates" available at supermarkets. Simply plate the sashimi and let everyone create their own Temaki hand rolls.

Think of it as a taco party at home - make your taco! It's fun, simple, and delicious. There's no need to make fancy Rainbow rolls (unless you want to impress your family and friends) or spend time making various rolls and nigiri. Temaki dinner offers a family-style sushi experience at its best.

One of the significant advantages of a Temaki dinner is that you can offer plenty of vegetarian options and cooked fish like shrimp, tuna, and salmon. Canned tuna is a popular choice for Temaki in Japan, often called Lettuce Maki, Salad Maki, or Sea Chicken (chicken of the sea) Maki. It's similar to a tuna sandwich at Subway - canned tuna, mayonnaise, and lettuce. You can also add pickles or chili peppers for extra flavor. Another option is to skip the nori and use lettuce to wrap the sushi rice and tuna salad. You're in for a delightful surprise!

TIPS

Make, Eat, Repeat

Temaki hand rolls are meant to be eaten right away. If you let them sit on a plate, the nori will become soggy and chewy, making it hard to bite off.

Hot Sauce, Mayo and Sesame Oil is the basic formula

The basic formula for creating the spicy flavors in your Spicy Shrimp and Salmon is hot sauce, mayo, and sesame oil. Sriracha is a popular choice, but you can use almost any hot sauce you like, such as Tapatio or Tabasco. Substitute sesame oil with olive oil for a different taste that pairs well with shrimp and salmon.

INGREDIENTS (for two hand rolls):

60 - 90g (2 -3 oz.) Sushi Rice
2 Nori Seaweed, half sheet

Spicy Shrimp

2-3pc Shrimp (21-26 size), Poached
1 -2 pcs Avocado, sliced ½ inch thick
5 g (1 tsp) Masago or Tobiko Fish Egg
5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion)
30 g (2 tbsp) Sriracha
30 g (2 tbsp) Mayo
5 g (1 tsp) Sesame Oil (substitute with Olive Oil)

Spicy Salmon

1 -2 pcs Avocado, sliced ½ inch thick
1 -2 pcs Avocado, sliced ½ inch thick
5 g (1 tsp) Masago or Tobiko Fish Egg
5 g (1 tsp) Cilantro, Chopped (substitute with Green Onion)
30 g (2 tbsp) Sriracha
30 g (2 tbsp) Mayo
5 g (1 tsp) Sesame Oil (substitute with Olive Oil)

TOOLS

Cutting Board
Spoon
Mixing Bowl

INSTRUCTIONS:

(making Spicy Shrimp, steps 2 - 3)

Make Sushi Rice (follow this recipe).
Chop Shrimp, Salmon and Cilantro.
In a bowl, mix Chopped Shrimp, Cilantro, Masago, Sriracha, Mayo and Sesame Oil. Mix Spicy Salmon the same way.
Hold Half Sheet Nori on the left hand, rough side facing up, placing the thumb on top.
Wet your right hand.
Grab sushi rice, golf ball size, approximately 30 - 50g (1 - 1.5 oz.)
Place the Sushi on the top left corner of Nori.
Using your right palm, apply pressure, spread the sushi rice diagonally about 30 degrees.
Using a spoon (helps keep your hand clean), place Spicy Shrimp on sushi rice. Then Avocado on top.
Pick up the bottom left corner with the right thumb and index finger, roll it up, diagonally about 70 degrees all the way to the top of Nori.
Grab the “thick” rolled part (not the right edge of the Nori), keep rolling clockwise until it is all rolled up. Aim for Ice Cream Cone shape.
Dip into soy sauce and eat right away before Nori becomes soggy.