30 mins
Smoked Salmon Hand Roll
Serves
4
Every culture has its version of a taco and this is Japan’s! Table etiquette doesn’t apply here. They are made and served one at a time and are meant to be eaten from the hand immediately after construction to ensure the nori is still crunchy.
Ingredients
100 grams of Aoraki Hot Smoked Salmon / Aoraki Cold Smoked Salmon
4 half sheets of Nori
2 cups of cooked Sushi Rice
Slices of Avocado
Slices of Cucumber
Sprouts and any other Vegetables
1 tbsp Japanese style Mayonnaise ‘Kewpie’
Method
Step 1
Place ½ a sheet of nori shiny side down diagonally in your non-dominant hand.
Step 2
Spread a ping pong sized ball of cooked sushi rice onto the third of the nori closest to you. Do this in the shape of an upside-down triangle.
Step 3
Add the smoked salmon and selected garnish evenly in a line along the center of the rice triangle.
Step 4
With your free hand, fold the bottom corner of nori closest to you snuggly over the rice and roll into a cone. You can serve with a soy sauce (we recommend a citrus soy like Ponzu).
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Smoked Salmon Hand Roll
Cold Smoked
,
Hot Smoked
,
Serves
4
30 mins
Every culture has its version of a taco and this is Japan’s! Table etiquette doesn’t apply here. They are made and served one at a time and are meant to be eaten from the hand immediately after construction to ensure the nori is still crunchy.
Ingredients
100 grams of Aoraki Hot Smoked Salmon / Aoraki Cold Smoked Salmon
4 half sheets of Nori
2 cups of cooked Sushi Rice
Slices of Avocado
Slices of Cucumber
Sprouts and any other Vegetables
1 tbsp Japanese style Mayonnaise ‘Kewpie’
Method
Step 1
Place ½ a sheet of nori shiny side down diagonally in your non-dominant hand.
Step 2
Spread a ping pong sized ball of cooked sushi rice onto the third of the nori closest to you. Do this in the shape of an upside-down triangle.
Step 3
Add the smoked salmon and selected garnish evenly in a line along the center of the rice triangle.
Step 4
With your free hand, fold the bottom corner of nori closest to you snuggly over the rice and roll into a cone. You can serve with a soy sauce (we recommend a citrus soy like Ponzu).