The Chef

Restaurants

Meals

Drinks

Restaurants›IKON Sushi Vaughan›Double Salmon Roll Recipe

Double Salmon Roll Recipe

Name: IKON Sushi Vaughans Double Salmon Roll Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Japanese
Ingredients: 2 cups short-grain sushi rice (uncooked); 2.2 cups water; 4 tbs rice vinegar; 2 tbs granulated sugar; 1 tsp salt; 6 oz sushi-grade salmon (for filling), finely diced; 2 tbs Japanese mayonnaise (Kewpie); 1 tsp sriracha; 0.5 tsp sesame oil; 1 whole avocado, sliced lengthwise into 8 strips; 3 sheets nori sheets (full-size); 6 oz sushi-grade salmon (for topping), thinly sliced; 2 tbs mayonnaise (or Kewpie) for brushing; 0.5 tsp sriracha (optional, for spicy top); 2 tbs tobiko (flying fish roe); 2 stalks green onion, thinly sliced; 2 tbs pickled ginger; 1 tsp wasabi; 0 to taste soy sauce (for serving); 1 item bamboo sushi mat (wrapped in plastic); 1 item sharp knife (oiled); 1 item kitchen torch; 1 item small bowl of water with a splash of rice vinegar (for wetting hands/knife)

Inspired by IKON Sushi Vaughan

Time1h

Serves3

Spicy salmon, avocado, torched salmon on top with green onion and tobiko

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sushi rice

2 cups short-grain sushi rice (uncooked)

2.2 cups water

4 tbs Rice vinegar

2 tbs granulated sugar

1 tsp Celtic sea salt

Roll fillings (inside)

6 oz sushi-grade salmon (for filling), finely diced

2 tbs Japanese mayonnaise (Kewpie)

1 tsp sriracha

1/2 tsp Toasted sesame oil

1 whole avocado, sliced lengthwise into 8 strips

3 sheets nori sheets (full-size)

Top/torch salmon

6 oz sushi-grade salmon (for topping), thinly sliced

2 tbs mayonnaise (or Kewpie) for brushing

1/2 tsp sriracha (optional, for spicy top)

Garnish & condiments

2 tbs tobiko (flying fish roe)

2 stalks green onion, thinly sliced

2 tbs pickled ginger

1 tsp Real wasabi (it makes a difference)

0 to taste soy sauce (for serving)

Tools & extras

1 item bamboo sushi mat (wrapped in plastic)

1 item sharp knife (oiled)

1 item kitchen torch

1 item small bowl of water with a splash of rice vinegar (for wetting hands/knife)

Method

Sushi rice

Rinse the rice under cold water until the water runs clear (about 5–7 minutes). Drain.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Let rest, covered, for 10 minutes off heat.

While rice is cooking, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl (hangiri or wide bowl). Gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool and season the rice. Fan the rice as you fold to give it shine. Aim for slightly warm rice. Cover with a damp towel until ready to use.

Prepare spicy salmon filling

In a small bowl combine 6 oz finely diced sushi-grade salmon, 2 tbs Japanese mayonnaise, 1 tsp sriracha and 1/2 tsp sesame oil. Mix gently to maintain texture. Taste and adjust heat or mayo as desired.

Assemble rolls (makes 3 rolls; 8 pieces each)

Layout

Place a plastic-wrapped bamboo mat on your work surface. Lay one full nori sheet shiny side down on the plastic. Wet your hands in the vinegar-water bowl to prevent sticking.

Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal the roll (about 3/4 cup rice per sheet). Press gently to adhere; do not compress tightly.

Flip the nori so rice side is down on the plastic (optional - for inside-out roll). For a classic inside rice-out Double Salmon Roll, keep rice on the outside: sprinkle a bit of water on your hands and smooth the rice. Place the nori (rice side down) on the mat with the rice facing up.

Along the center of the nori (rice side up), lay 1/3 of the spicy salmon mixture in a line, then place 2–3 avocado slices on top of the filling. Press the filling into a compact line to help rolling.

Using the bamboo mat, roll the nori tightly over the filling, applying even pressure to form a cylinder. Pull the mat as you roll so the nori wraps tightly. Seal the far edge with a little water.

Repeat to make the remaining rolls (total: 3 rolls). If you prefer 8-piece portions, each roll will yield 8 slices; total servings can be adjusted accordingly.

Top/torch salmon

Place a roll on a cutting board and set thin slices of the topping salmon on top of the roll, slightly overlapping to cover the surface. Brush the salmon lightly with a mixture of 2 tbs mayonnaise and 1/2 tsp sriracha (adjust spicy mayo ratio to taste).

Use a kitchen torch to briefly torch the salmon topping until it is lightly blistered and just cooked on the surface (10–20 seconds per spot). Move torch continuously to avoid overcooking. The goal is a lightly seared exterior while keeping the interior raw.

After torching, let the roll rest 1 minute to settle.

Finish & garnish

Using a very sharp, lightly oiled knife dipped in the vinegar-water bowl between cuts, slice each roll into 8 equal pieces. Wipe the knife clean between cuts to maintain neat slices.

Top each piece with a small pinch of tobiko (about 1/4 tsp per piece) and a sprinkle of thinly sliced green onion. Arrange pieces on a platter.

Serve immediately with pickled ginger, wasabi and soy sauce on the side.