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Temptation roll

Recipe for Temptation sushi roll

Buttery salmon and creamy avocado on top of an uramaki sushi roll filled with mouth-watering salmon tempura and refreshing cucumber; this Temptation sushi roll is one you truly won't want to miss.
Course Entree
Cuisine Japanese
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2 rolls
Author Victoria


For Tempura batter

  • 3 1/2 Tbsp all purpose flour
  • 2 Tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp curry powder
  • 3-4 oz icy cold soda water or water or beer
  • salt and ground pepper


Preparing and Tempura

  • Slice the sushi grade salmon into thin slices, enough to cover 8" x 2".
  • Cut the remaining sushi either into slices or stick for tempura.
  • Prepare the batter by mixing flour, cornstarch, baking powder and curry powder, then sprinkle on some salt and ground pepper to taste. Stir and sift to mix this dry flour.
  • Dredge all the salmon pieces for tempura into this flour to create an even thin coat of flour mixture.
  • Dust off excess moisture and set aside.
  • Pour icy cold water/beer into flour mixture. Stir till fully incorporate.
  • Heat up the oil in deep fryer or saute pan.
  • When oil is hot, dip each coated salmon piece into batter and drop into deep-fryer.
  • Deep fry until golden and crispy before removing all salmon tempura onto parchment paper or strainer to drip off excess oil.
  • Thinly slice avocado and mini cucumber.

Put into roll

  • Start with a sheet of nori on a flat surface or bamboo mat (remember to plastic wrap your mat).
  • Spread 1 cup of sushi rice onto nori, use your finger or spreader to gently press and pan the rice out without mushing.
  • Flip the nori upside down, so that the sushi rice layer is now facing down on the mat.
  • Arrange slice cucumber and salmon tempura onto nori.
  • Lift, roll and tuck nori over ingredients, hold a few second to shape tight then continue to roll and press until finish. Set aside and repeat for the other roll.
  • Prepare and plastic wrap on a flat surface.
  • Arrange sliced salmon and avocado nicely to cover the 8" x 2" area on plastic wrap.
  • Place a roll on top of arrange salmon/avocado.
  • Now use the plastic wrap to roll & cover all over the roll.
  • Hold and press along side this roll with bamboo mat to shape, apply pressure lightly.
  • Set a side and do the same thing for the other roll.
  • Clean your knife with a dampen towel and cut both rolls.
  • Gently unwrap each piece out of plastic wrap and place it on plate.
  • Garnish with some tobiko or masago, drizzle with unagi sauce or spicy mayo.
  • Happy eating.