Caviar or Salmon Roe Temaki: Eight Hand Rolls

By Beleaev Family | Beleaev Caviar & Gourmet

Roll eight open salmon-roe temaki with seasoned rice, cucumber and one shiso leaf in each. Every cone receives 10g of Wild Salmon XXL Roe, using 80g from the 200g pack for four guests.

Ingredient plan

• Yield: 8 hand rolls
• Serves: 4 at 2 each
• Roe: 10g per roll

Equipment

• Rice cooker or lidded saucepan
• Wide bowl, rice paddle and fan
• Digital scale, sharp knife and chopping board
• Eight small stands or a platter that supports cones
• Non-metal roe spoon

Roll the temaki close to service

1. Cook the rice. Rinse and cook 140g according to the pack's method and water ratio, then complete the covered rest.
2. Season and cool safely. Dissolve sugar and salt in vinegar and fold it through the hot rice. Fan in a wide bowl while following current cooked-rice time and temperature guidance.
3. Prepare eight sets. Halve the nori sheets, cut eight cucumber batons and dry the shiso leaves. Divide the seasoned rice into eight equal portions by weight.
4. Start the cone. Hold one nori half dry side down. Put one rice portion on the left third, leaving the right side clear.
5. Add the centre. Lay one shiso leaf and one cucumber baton over the rice, then spoon 10g salmon roe along them.
6. Roll and serve. Fold the lower-left corner towards the top edge and continue into a cone. Stand it upright and repeat immediately before eating.

Temaki is a service format, not a storage format

Nori loses crispness once it touches rice. Assemble the hand rolls in small rounds close to service and serve them promptly, keeping the remaining roe under its pack's chilled instructions.

Hand-roll corrections

• The cone opens: reduce the rice footprint, roll more tightly and seal the edge with one rice grain.
• The bottom leaks: start the fold from the lower corner and avoid overfilling the point.
• The cucumber releases water: cut firm batons, remove wet seeds if needed and blot them before assembly.
• The roe falls out: place it along the rice and shiso rather than at the exposed upper edge.

Allergens and storage boundary

Fish is present. Nori, vinegar and shiso packs may identify sesame, soya, sulphites or cross-contact. Handle cooked rice under current Food Standards Agency guidance and assemble only for immediate service. Keep the roe chilled according to its exact label; no opened-life for the remaining 120g is asserted.

Sturgeon-caviar, crab and avocado alternative

For eight caviar hand rolls, use 240g cooked, seasoned sushi rice, four nori sheets cut into eight halves, 200g fully cooked ready-to-eat white crab meat, one prepared avocado, 160g cucumber and 32g Oscietra Royal. Divide the rice into eight 30g portions, crab into eight 25g portions, cucumber into eight 20g portions, and the avocado evenly. Each roll gets 4g caviar.

Use the same cone-forming method, adding crab and avocado with the cucumber, then the caviar. A 50g tin supplies 32g and leaves 18g; two 20g tins supply 40g and leave 8g. Keep any remainder under the exact label instructions. Optional sesame seeds, soy sauce, ginger and wasabi need their own allergen checks; crab introduces crustaceans.

Cooked-rice handling

Cool cooked rice quickly, ideally within one hour. If held, refrigerate and use within 24 hours; reheat only once until steaming hot throughout. Seasoning with vinegar does not establish a safe room-temperature storage period. See Food Standards Agency rice guidance.

Frequently asked questions

Does the rice weight mean raw or cooked?

The salmon-roe shopping table starts with 140g dry rice and divides the actual cooked batch eight ways. The crab-and-caviar alternative uses 240g already cooked, seasoned rice. These weights are not interchangeable.

Can I roll them all ahead?

Assemble in small rounds near service. Keep the nori dry and the seafood refrigerated until the rolls are ready.

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