The Pantry Temaki

Growing up with roots in Latin America while developing a deep love for Japanese cuisine, I’ve always found my happiest moments in the kitchen right at the intersection of both worlds. Cross-cultural cooking isn’t about following strict rules; it’s about letting different traditions sit at the same table and complement one another.

These hand rolls—or temaki, are a celebration of that exact balance. Hand rolls are naturally playful, low-prep, and wildly customizable. By taking the simplicity of Japanese temaki, flaking rich smoked trout right into a vibrant house spicy mayo, and adding a signature crunch from crushed maíz chulpe (toasted corn), you get a bright, textured bite that feels both comforting and elevated. Whether you’re utilizing yesterday’s leftovers or reaching into the pantry, this recipe is designed for effortless everyday rolling.

Yield: 4 hand rolls | Prep Time: 15 minutes

Ingredients

For the Hand Rolls:

• 2 full sheets roasted nori, cut in half to form 4 rectangles

• 1 cup sushi rice (chilled or day-old works best)

• 2 tbsp maíz chulpe (toasted chulpe corn), toasted and roughly crushed

• 1 tin (3.5 oz) Fishwife Smoked Rainbow Trout, flaked (or left-over cooked shrimp/salmon)

• ½ cup cucumber, cut into thin matchsticks

• 2–3 watermelon radishes, thinly sliced or julienned

• ½ cup carrots, julienned

• 2 tbsp fresh green onions, thinly sliced

• ¼ cup fresh cilantro leaves

For the House Spicy Mayo:

• ¼ cup Kewpie mayonnaise (or standard mayonnaise)

• 1 tsp sriracha

• ½ tsp soy sauce

• ½ tsp rice vinegar

• ¼ tsp chili powder

• ¼ tsp toasted sesame oil

• Pinch of shio koji (optional, for depth)

• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. In a medium bowl, whisk together the mayonnaise, sriracha, soy sauce, rice vinegar, chili powder, sesame oil, and shio koji (if using). Season with a pinch of salt and pepper. Flake the smoked rainbow trout (or leftover protein) directly into the bowl and fold gently until the fish is evenly coated in the spicy mayo.

2. Place a half-sheet of nori on your work surface, shiny-side down (the textured side should face up so the rice adheres easily). Spread a small portion of chilled sushi rice evenly across the left side of the nori.

3. Evenly sprinkle the crushed, toasted chulpe corn directly over the rice layer for an earthy texture.

4. Spoon a generous portion of the dressed spicy smoked trout diagonally across the rice.

5. Top the fish with cucumber matchsticks, watermelon radish, and julienned carrots for vivid color. Finish with a scatter of green onions and fresh cilantro leaves.

6. Starting from the bottom-left corner, roll the nori snugly over the filling into a cone or cylinder. Enjoy immediately while the nori remains crisp!