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Temaki Cone

  • Seaweed sheet 20 pc
  • Cooked sushi rice 800 g
  • Fresh salmon 600 g
  • Cucumbers 211 g
  • Pickled ginger 140 g
  • Rice vinegar

Sauce

To serve

  • Black sesame seeds
  • Spring onion
  • Trout eggs
  1. Temaki Cone

    • Put the cone together by starting with a rectangle shaped sheet of seaweed. Use cooked sushi rice that’s seasoned with rice vinegar. Add the rice in a thin square layer onto the seaweed. Add fresh salmon chopped into small cubes together with pickled ginger and cucumber strings. Fold the sheet in a cone shape.
  2. Sauce

    • Mix Hellmann’s Real Mayonnaise with the wasabi paste and fresh lime juice
  3. To serve

    • Finish the roll with wasabi mayonnaise, spring onion, black sesame seeds and trout eggs.
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