Roast Beef and Salmon TEMAKI

Roast Beef and Salmon TEMAKI

Great for hosting guests!

Cooking time
30 minutes
Calories
485kcal
Sodium
1.0g
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

200 g (7.1 oz.)

a dash

a dash

2 tsp

steamed rice

660g (23.3 oz.)

4 Tbsp

100 g (3.5 oz.)

1/4 bulb

1/4 stalk

as desired

as desired

3~4 sheets

as desired

as desired

Directions

  1. Bring the beef to room temperature, then rub the surface with salt and pepper. In a fry pan with heated oil, cook each surface of the beef block for 1 minute, then wrap in two pieces of aluminum foil. Wipe the fry pan, then place the wrapped beef inside for 10 minutes.
  2. Mix the sushi vinegar with the rice and allow to cool. Slice up the salmon. Thinly slice the onion, and julienne the carrot. Cut the lemon into quarter slices.
  3. Cut the meat into easy-to-eat pieces and serve together with the other ingredients. Use the seaweed to wrap up your preferred ingredients and enjoy with wasabi and soy sauce.

    • Feel free to use pre-prepared roast beef.

Cooking Basics

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.


[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.


Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

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