A spicy salmon roll is a great way to kick your dinner up a notch (and nix pricey Japanese takeout). Sushi is a Japanese method of preparing and serving vinegared rice together with seafood and vegetables. Thankfully, the art of sushi-making does not require years of study in Japan. In fact, we’ve got the perfect recipe to teach you how to make your own sushi rolls at home.
Easy and Delicious Spicy Salmon Roll Recipe
There are two parts to this spicy salmon roll recipe: preparing the ingredients and rolling the sushi. Once finished, you’ll have eight pieces of sushi to enjoy.
- 3 cups Japanese rice
- 4 cups water
- 4 tablespoons rice vinegar
- 2 tablespoons salt
- 4 tablespoons sugar
- 2 scallions
- 8 sheets nori
- 2 avocados
- 2 cucumbers
- 6 tablespoons sesame seeds
- 1 pound fresh, raw salmon, diced
- 4 tablespoons wasabi paste
- 1/4 cup mayonnaise
- 2 tablespoons gochujang
- 1 teaspoon fish sauce
- Eel sauce
- Tobiko eggs
Preparing the Rice
The first step in making salmon sushi is preparing the rice. First, put the Japanese rice in a saucepan and wash with cold water. When you stir the rice by moving your hand through it, the water will become cloudy. Tilt the pan to pour out the starchy water and continue to wash the rice until the water is clear.
Cover the pan and bring the rice with water to a boil. Once it’s boiling, reduce the heat to a simmer until all the moisture is absorbed by the rice. Transfer the cooked rice to a bowl. In a separate bowl, mix the sugar, salt, and rice vinegar. Place this bowl in the microwave for about 30 seconds to dissolve the sugar. Pour the mixture over the rice and mix until the rice is coated. Set aside to cool.
Preparing the Spicy Mayo
In a small bowl, thoroughly mix together the gochujang, mayonnaise, and fish sauce. Set aside.
Preparing the Filling
Slice the cucumber into matchsticks. Slice the avocado in half, remove the pit, and slice the flesh into thin, vertical sections. Chop the scallions into thin, diagonal pieces.
Remove the skin from the salmon and dice into 1/4-inch cubes. Add the spicy mayo and scallion. Mix.
Rolling the Sushi
Rolling sushi sounds simple, but it’s actually the most difficult step in making sushi for beginners. Before beginning to roll your sushi, make sure to keep on hand a small bowl of warm water to dip your fingers in.
Lay the sushi mat on a flat surface and cover it with plastic wrap. This way, the nori won’t stick to the mat, and it will be easier to clean. Place the nori on top of the plastic-coated mat.
Using your hands, gently spread out one cup of the cooked rice on top of the nori. Leave about half an inch of space at the top. In the middle of the rice, put the cucumber, avocado, and salmon mixture on top of each other in a straight line. To amp up the spiciness, add small swipes of wasabi before beginning the roll.
Starting with the edge of the mat that is nearest you, push the mat forward until the top and bottom edges of the nori meet. Pull the mat back toward you so that the roll can tighten and the fillings won’t spill out. Without pressing too hard, keep rolling the sushi mat around the ingredients.
Cutting the Sushi
To cut the roll, use a sharp knife and slice the roll into four even, bite-sized portions. Arrange the spicy salmon roll pieces on a plate. Add the tobiko eggs on top and splash on some eel sauce. Serve your spicy salmon roll together with a small saucer of wasabi and soy sauce for dipping. Nothing left to do but eat! Itadakimasu!
Think you’re ready to take it to the next level? Watch The Kis Group’s video to learn some master moves you can use the next time you make a spicy salmon roll:
Whether making this spicy salmon roll for yourself or for a group of friends, we hope you have lots of fun as you prepare your sushi and expand your culinary horizons!
Do you have any secret ingredients or techniques to enhance your sushi making? Share them in the comments below!
Up Next: How to Make Spicy Sausage Pasta