Sep 04 2026
Restaurants›Haiku Sushi›Spicy Salmon Roll Recipe

Spicy Salmon Roll Recipe

Inspired by Haiku Sushi
Time55m
Serves2

Make Spicy Salmon Roll Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sushi Rice & Seasoning

Filling

Wrap & Garnish

Tools & Extras

Method

Sushi Rice & Seasoning

  1. 1

    Rinse rice

    Place the short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, agitating with your hand, until the water runs nearly clear (about 3–4 minutes). Drain thoroughly.

  2. 2

    Cook rice

    Combine the rinsed rice and 1.65 cups water in a rice cooker or a small saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

  3. 3

    Prepare sushi vinegar

    While rice cooks, combine rice vinegar, sugar and salt in a small bowl and stir until sugar dissolves.

  4. 4

    Season rice

    Transfer hot cooked rice to a wide shallow bowl (a hangiri or large bowl). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using slicing motions to avoid mashing; fan the rice as you mix to cool it quickly to near room temperature. Cover with a damp towel and keep at room temperature until assembly (no more than 1 hour).

Filling

  1. 5

    Prepare salmon

    Keep the sushi-grade salmon cold. Using a very sharp knife, cut the salmon into small dice or thin strips depending on whether you want a chopped spicy salmon or sliced roll. If dicing, aim for 1/4-inch pieces; if slicing, cut into 1/4-inch thick long strips.

  2. 6

    Make spicy salmon mix

    In a small bowl, combine the diced salmon (or thin strips), Japanese mayonnaise, sriracha, and toasted sesame oil. Mix gently to coat; do not overwork the fish. Taste and adjust heat with more sriracha if desired. Fold in the thinly sliced scallion.

  3. 7

    Prepare vegetables

    Cut the cucumber lengthwise into long thin matchsticks (remove seeds if watery). Slice the avocado in half, remove pit and thinly slice lengthwise. Keep slices intact for easy rolling.

Assembly & Garnish

  1. 8

    Set up mat

    Place a bamboo sushi rolling mat on a work surface and wrap it with plastic wrap to prevent rice sticking. Have a small bowl of water nearby to wet your fingers (prevents rice from sticking to hands).

  2. 9

    Assemble on nori

    Place one nori sheet shiny side down on the mat. With wet fingers, spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip along the far edge clear. Press rice gently and evenly to about 1/4-inch thickness.

  3. 10

    Add filling

    Arrange half of the spicy salmon mixture in a horizontal line about 1 inch from the near edge of the nori. On top or beside it, place a few cucumber matchsticks and 2–3 slices of avocado so the roll has a balanced texture.

  4. 11

    Roll tightly

    Lift the near edge of the mat and begin to roll away from you, tucking the filling in with your fingers to form a tight cylinder. Continue rolling while pressing firmly but gently until the seam seals. Use the mat to shape and tighten the roll for 10–15 seconds.

  5. 12

    Finish & cut

    Lightly wet a very sharp knife with water and slice the roll in half, then each half into 4 equal pieces (8 pieces per roll). Wipe the knife between cuts to keep slices clean. Repeat with the second nori sheet and remaining ingredients.

  6. 13

    Garnish & serve

    Arrange spicy salmon rolls on a platter, sprinkle toasted sesame seeds over the top, and serve with soy sauce, pickled ginger and wasabi on the side.

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