Teriyaki Salmon Roll Recipe
tempura shrimp, cucumber, seaweed salad, fresh salmon, avocado, teriyaki glaze, firecracker sauce, furikake, scallions
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Ingredients
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Sushi Roll Ingredients
Sauces
Method
Sushi Rice Preparation
- 1
Rinse and Cook Rice
Rinse sushi rice under cold water until water runs clear. Combine rinsed rice and water in a rice cooker. Cook according to rice cooker instructions.
- 2
Season Rice
Once rice is cooked, transfer to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then pour over the rice. Gently fold to combine. Let cool to room temperature.
Sushi Roll Assembly
- 3
- 4
Assemble the Sushi Roll
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Layer salmon, tempura shrimp, cucumber, avocado, and seaweed salad along the bottom edge of the rice.
- 5
Roll the Sushi
Using the sushi mat, roll the nori away from you, tucking the filling as you go. Roll tightly until you reach the border, then moisten the edge of the nori with water to seal.
- 6
Slice the Roll
Using a sharp, wet knife, slice the roll into 6-8 pieces. Repeat with remaining nori and fillings.
- 7
Garnish and Serve
Sprinkle furikake over the sliced rolls. Drizzle teriyaki glaze and firecracker sauce on top. Garnish with sliced scallions. Serve immediately.