Chefs at a new restaurant make sushi rolls the traditional way. Tonight, one shows us how simple it is to make at home. Time to grab a Bite With Belkys.

The Chef & Owner: Rodolfo Manzon

The Restaurant: Temaris

The Dish: Tokyo Temaris


  • 1 lb. of yellow fin tuna (loin)
  • 1/4 cup of scallions, diced
  • 1 Tbs of tobiko
  • 3 Tbs of yellow chili sauce
  • 3 Tbs of guacamole
  • 1/2 cup of kimchee sauce
  • 1/2 cup of sriracha hot sauce
  • 1 cup of sushi grade white rice, cooked almonds, to garnish ginger, to garnish

Method of Preparation:

  • Start by finely dicing the tuna. Then, combine it with scallions and tobiko (also known as sergeant eggs).
  • Next, Chef Rodolfo adds a yellow chili sauce. The yellow chili sauce consists of sesame oil combined with white cheese, milk and yellow chili pepper.
  • After, add a dab of guacamole and stir.
  • Then, pour in some kimchee and sriracha sauce. Stir it all together one more time.
  • Now, make rice balls by taking cooked white rice and placing it in a piece of plastic wrap. Then, form the rice into small balls and remove the plastic wrap.

To Plate:

Top the rice balls with the tuna mix, a little yellow chili sauce, guacamole and more tobiko. You can garnish with almonds and ginger.

Serving Suggestion:


Serves: 2


Take a copy of the recipe to the restaurant and receive a complimentary Tokyo Temaris. (Valid for one month after the air date.)


1250 South Miami Ave

Miami, FL 33130


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