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Ingredients
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Sushi Rice
Spicy Salmon Filling
Roll Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer to a large bowl and fold in the vinegar mixture. Allow to cool to room temperature.
Prepare Spicy Salmon Filling
- 4
Cut the Salmon
Dice the sushi-grade salmon into small cubes, ensuring it's fresh and of high quality.
- 5
Mix the Filling
In a bowl, combine the diced salmon, sriracha sauce, mayonnaise, chopped green onions, and lime juice. Mix well until all ingredients are incorporated.
Assemble the Rolls
- 6
Prepare Nori and Fillings
Lay a bamboo sushi mat on a clean surface. Place a nori sheet shiny side down on the mat. Wet your hands to prevent sticking.
- 7
Spread the Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge free of rice.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a bit of water.
- 10
Slice and Serve
With a sharp knife, slice the roll into bite-sized pieces. Sprinkle with sesame seeds and serve with soy sauce on the side.
