California-Style Salmon Tartare Maki
10 MIN
1 roll (10 maki)

California-Style Salmon Tartare Maki


  • 1 sheet seaweed nori
  • 1/2 cup (125 ml) cooked sushi rice (see recipe)
  • 2 tablespoons (30 ml) sesame seeds, black and white
  • 1 cup (250 ml) Two-Salmon Tartare (see recipe)
  • 1 tablespoon (15 ml) crushed potato chips (or tempura)


  1. Spread rice on the matte side of the nori, up to 2-cm (3/4-inch) from one edge of the narrow side, working with moistened fingers. Spread sesame seeds in the centre of the sheet. Lightly moisten work surface. Turn sheet over, rice side down.
  2. Spread salmon tartare in the upper third of the sheet. Sprinkle with potato chips. Roll starting from the rice-less side of the nori. Compress roll with a bamboo mat, applying uniform pressure. Dip the tip of a knife in water and cut roll into ten slices. Place on a serving platter.


You could also serve tartare in gunkan. Gunkan is a type of sushi. It consists of a nigiri rice ball coated with a strip of nori on which filling, of your choice, is placed. To do this, form a 15 ml (1 tablespoon) elongated ball of rice, working with your right hand lightly moistened. Surround rice ball with a 2-cm (3/4-inch) strip of nori, pressing firmly so it sticks to rice. Let seaweed sheet extend from rice, if desired. Place 15 to 30 ml (1 to 2 tablespoons) of tartare on rice and let it extend slightly beyond seaweed sheet.

This recipe was developed in collaboration with Genevieve Everell.