Spicy Salmon Roll Recipe
Spicy Salmon Rolls made with your favorite salmon tossed in sriracha spicy mayo, then rolled in nori seaweed sheet and fluffy sushi rice! You can easily customize the roll by adding other delicious ingredients. It’s so much cheaper than the restaurant.
Servings: 3 Rolls (24 pieces)
Ingredients
For Sushi Rice
- 1 ½ cup sushi rice Japanese short grain rice such as California Calrose
- 1 ½ cup water This ratio produces the rice that's not too firm or mushy.
- 1 ½ tablespoons sushi vinegar or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Spicy Salmon Rolls
- 4 oz sashimi-grade salmon (113g), you can substitute smoked salmon or canned salmon
- 2 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
- 2 sheets nori seaweed
- 2 tablespoons white sesame seeds
Optional for Serving:
- soy sauce
- wasabi paste
- chopped green onions
Instructions
Make the Sushi Rice
- Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. You can also cook it in a regular saucepan on the stovetop (see recipe notes*).
- Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
Prepare the Salmon
- Cut the salmon into 1/2-inch thick strips.
- In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
- Mix salmon strips with spicy mayo in a medium bowl.
Assemble Spicy Salmon Roll
- Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
- Fold the nori sheets in half and split them by hands or using a pair of scissors.
- Then place half of the nori sheet on top of the bamboo.
- Take about 3/4 cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water** to prevent sticking.) Then sprinkle with white sesame*** evenly on top.
- Flip the rice covered nori sheet so that rice is facing down.
- Place salmon strips over the bottom third of the sheet.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Once the roll is complete, move the roll to the cutting board and use a sharp knife to cut it into two halves. Cut off the edges on each side, and then cut each half into 4 pieces to make 8 pieces from each roll.
- Add small amount of spicy mayo on top of each sushi and garnish with chopped green onions.
Notes
- *How to cook rice on the stovetop: Place the washed and drained rice in a medium saucepan and add cold water. Turn the heat on high and bring it to a boil. Once boiled, reduce heat to medium and cover with the lid. Cook for about 7-8 minute or until the water is absorbed. Then reduce the heat to very low and cook for another 5-6 minutes. Remove from the heat and let it stand for 15 minutes covered.
- ** Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
- ***To toast sesame seeds, add them to a dry skillet on medium heat. Spread them evenly in the skillet and cook for about 5 minutes until lightly browned.
- It’s best to eat spicy salmon rolls the same day, as the raw fish won’t taste as fresh the next day.
Nutrition
Calories: 435kcal | Carbohydrates: 77g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 86mg | Potassium: 290mg | Fiber: 3g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg