Spicy Salmon Roll Recipes

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. In a small saucepan over medium heat, combine the rice and water. 
• Bring the mixture to a boil and reduce the heat to low. Cover the saucepan and cook for 20 minutes. Turn the heat off and leave the lid on for another 10 minutes. 
• In a small saucepan, heat the rice vinegar, sugar, salt and sesame oil just until the sugar is fully dissolved. 
• Fluff the cooked rice with a fork while stirring in the vinegar mixture. Set aside.
• Make the spicy salmon filling. In a bowl, whisk together the mayonnaise, sesame oil and ichimi togarashi.
• Fold in the salmon and spring onions to the mayonnaise mixture. 
• Assemble the spicy salmon roll. Lay a sheet of nori on top of a sushi mat. 
• Even spread about ½ cup of sushi rice on top of the nori.
• Spoon some of the spicy salmon filling close to the front edge of the nori (the edge closest to you).
• Lift one edge of the rolling mat and tightly roll up the mat to the other end. Repeat with the remaining ingredients.
• Slice each sushi roll into six pieces and top with more of the spicy salmon filling. Garnish with black sesame seeds and enjoy!

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 BOWLS

Steps:

• Combine the blackening spice in a small bowl. Set aside.
• Remove salmon skin and pin bones.
• Cube salmon into bite-sized pieces.
• Pat the salmon dry with a paper towel and toss with the blackening spice until its well coated.
• Add two tablespoons olive oil to a pan over medium-high heat.
• Once hot, add the seasoned salmon cubes to the pan.
• Cook for 3-4 minutes turning frequently to prevent burning.
• Once cooked to your liking, set the salmon aside.
• Cook the rice according to the package.
• In a small bowl, combine the mayonnaise, sriracha, soy sauce, and maple syrup. Whisk until well combined, no lumps.
• Next, you'll chop any remaining vegetables and herbs.

SPICY CRUNCHY SALMON ROLL WITH AVOCADO

Steps:

• Rinse rice in a strainer until the water runs clear. Drain.
• Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
• When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
• Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
• Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
• Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.