Spicy Salmon Roll With Avocado Recipes

SPICY SALMON ROLL WITH AVOCADO

Steps:

• Prepare a batch of sushi rice and let it cool to body temperature (or room temperature if you prefer) while you prepare the fillings.
• With a very sharp knife, cut the salmon into 1/4-inch-thick strips.
• Halve and pit the avocados. Slice the flesh lengthwise into strips and scoop it from the skin with a large spoon.
• Cut cucumber in half lengthwise and scoop out the watery center from each half with a small spoon. Then cut each half in half crosswise, and cut each quarter into 4 sticks.
• Lay a bamboo sushi mat on a cutting board with one of the short sides facing you. Cover the surface of the mat with plastic wrap.
• Place a piece of nori on the mat, with the shiny side down and one of the short sides toward you.
• Wet your hands (a bowl of warm water with a splash of rice vinegar helps here) and pick up about 1/2 cup of rice.
• Using your hands, spread the rice fairly evenly over the surface of the nori, leaving the half-inch strip farthest from you riceless. You don't need to spread the rice perfectly to end up with good-looking sushi.
• Near the end closest to you, lay a strip of fish and some avocado and cucumber across the entire width of the rice.
• Spread on a generous bit of spicy mayo and sprinkle with roe, if using.
• Using your finger, wet the bare strip of nori to ensure it will seal the roll.
• Lift up the edge of the bamboo mat closest to you and tuck your thumbs underneath.
• Use the rest of your fingers to hold the fillings in place for a moment while you roll the mat once away from you to enclose the filling in the nori.
• Continue to roll the mat away from you, pressing gently and pulling slightly toward yourself at the bottom, to shape the roll.
• Remove the bamboo mat.
• Wipe the blade of your sharp knife with a wet paper towel or kitchen towel. Cut the roll in half crosswise, and then slice each half into three or four rounds.
• Sprinkle with roe, scallions, and/or sesame seeds, if using.
• Serve with soy sauce for dipping and wasabi and pickled ginger, if you like.

SPICY SALMON ROLL RECIPE

Steps:

• 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).
• 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.
• 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.

SPICY SALMON ROLL

Steps:

• Make the sushi rice according to the sushi rice recipe. I highly recommend using this rice cooker. Then let it cool. Note: my recipe makes 8 rolls. But you can cut this in half if needed.
• Now slice the salmon into strips 1/4 inch thick. TIP: only use farm-raised Atlantic salmon that has been previously frozen to prevent harmful bacteria. Once the salmon is cut, set it aside in the fridge.
• Finely chop 8 oz of imitation crab meat and place it into a bowl and mix it with 3 Tbsp of kewpie Japanese mayonnaise. Then set it aside.
• Then slice up 1 avocado and 1/2 of an English cucumber into strips.
• Now wrap your sushi mat in plastic wrap. This will make your life a lot easier when it comes to cleaning.
• Place 1 sheet of toasted seaweed on top of the sushi mat and cut off 1/4 of it with scissors. You don't have to do this but I find that if you use the full sheet, you end up with too much rice vs filling.
• Now wet your hands in a bowl of water and grab a handful of rice and begin spreading a thin even layer of sushi rice on top of the seaweed. Be careful not to press on the rice too hard, or you'll end up with a mashed up mess. Continuously wetting your hands will prevent the rice from sticking to your fingers.
• Now sprinkle toasted white sesame seeds along with black sesame seeds on top of the rice. Then flip the entire sheet of seaweed over.
• Now, in the middle of the seaweed, add about 1 oz of the imitation crab meat mixture, a few strips of cucumber, two slices of avocado, and 1 strip of raw salmon.
• Now, this is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
• Place the sushi roll onto a cutting board and use a sharp wet knife, cut the sushi into 8 equal pieces. I usually wet the knife before each slice.
• Then top with spicy mayo and serve with soy sauce and wasabi.