Smoked Salmon Uramaki

Inspired by the vibrant roll artistry at Stockholm’s neighborhood gem Dino Sushi, this reverse-engineered uramaki layers tender hot-smoked flaked salmon inside, cloaked in delicate cold-smoked salmon ribbons that take on an intoxicating woodsy sweetness under a kitchen blowtorch. The interplay between sticky seasoned sushi rice, rich spicy kewpie emulsion, and glossy caramelized tare delivers that unmistakable modern bistro sushi bar indulgence right to your table.

The Bistro Recipe

Master Stockholm's Dino Sushi style at home with perfectly seasoned, glossy sushi rice, savory hot-smoked salmon, torched cold-smoked ribbons, spicy kewpie, and sweet unagi reduction.

Prep Time 40 mins

Cook Time 20 mins

Total Time 60 mins

Servings 4

Method Roll & Torch-Sear

Scale

1x 2x 3x

Units

US Metric

Ingredients

Seasoned Sushi Rice

• 1.5 cup uncooked short-grain sushi rice (such as Koshihikari)
• 1.5 cup cold filtered water
• 3 tbsp unseasoned rice vinegar
• 1.5 tbsp granulated sugar
• 1 tsp fine sea salt

The Roll Components

• 2 pieces nori seaweed sheets (halved crosswise into strips)
• 5.5 oz hot-smoked salmon (flaked into bite-sized chunks)
• 0.5 piece English cucumber (seeded and julienned into thin matchsticks)
• 4.5 oz cold-smoked salmon (thinly sliced ribbons for draping)
• 1 tbsp toasted white sesame seeds

Sauces & Garnishes

• 2 tbsp Japanese Kewpie mayonnaise
• 2 tsp sriracha chili sauce
• 2 tbsp unagi glaze (kabayaki sweet soy reduction)
• 2 tbsp fresh chives (finely snipped)

Instructions

1. 1
   Wash Rice

   Swirl rice in cold water 4–5 times until runoff runs crystal clear; drain in a colander for 15 minutes.

2. 2
   Cook & Steam

   Combine rice and water; bring to a boil, cover tightly, simmer 12 minutes on low, then rest off heat 10 minutes.

3. 3
   Season & Cool

   Warm vinegar, sugar, and salt together; gently cut-and-fold into warm rice until shiny, then cool to room temperature.

4. 4
   Prep Rice Layer

   Spread rice edge-to-edge over half nori sheet on a cling-wrapped bamboo mat; sprinkle generously with toasted sesame seeds.

5. 5
   Assemble & Roll

   Invert nori rice-side down; line flaked hot-smoked salmon and cucumber matchsticks down the center, then roll firmly into shape.

6. 6
   Drape Salmon

   Overlap cold-smoked salmon slices across the top; overlay plastic wrap and compress gently with the bamboo mat to bond.

7. 7
   Aburi Torch

   Remove wrap; pass blowtorch swiftly along the salmon until oils sizzle actively, edges caramelize, and fragrant smoke rises.

8. 8
   Slice & Finish

   Slice roll with a damp blade into 8 pieces; drizzle with sriracha-mayo, unagi glaze, and freshly snipped chives.

Chef's Bistro Tip: Season your sushi rice while it is steaming hot using a wide, shallow bowl (hangiri or glass dish) and a wooden paddle. Use a slicing, cutting motion rather than stirring to avoid crushing the starch molecules—this ensures individual, pearlescent grains that hold their shape without turning gummy under the torched salmon.

Bistro Beverage Pairing

Pour a crisp, bone-dry Mosel Trocken Riesling or chilled Junmai Ginjo sake. The focused orchard fruit and mineral snap cleanly slice through the torched salmon fat and velvety kewpie drizzle.

Inspiration from Dino Sushi

Dino Sushi

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