Spicy Salmon Roll Recipe

Rinse and Cook

Rinse the 1 cup of short-grain sushi rice under cold water in a fine-mesh sieve, swirling until the water runs nearly clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer for 12–14 minutes, until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Season Rice

While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small microwave-safe bowl or saucepan until the sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl or wooden hangiri if available. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning rice as you fold to cool it quickly to body temperature. Spread rice out to cool — you want slightly warm rice. Cover with a damp towel to keep moist while preparing filling.

Prepare Salmon Mixture

Place 5 oz finely diced sushi-grade salmon in a bowl. Add 2 tbs Japanese mayonnaise, 1 tbs sriracha, 1/2 tsp sesame oil, 1 tbsp thinly sliced scallions, 1/2 tsp toasted sesame seeds, 1/8 tsp kosher salt and 1 tsp freshly ground black pepper. Mix gently until evenly combined. Taste and adjust spiciness by adding more sriracha if desired. Keep chilled until assembly.

Prepare Vegetables

Cut 1/4 cup cucumber into long thin matchsticks and slice 1/2 avocado lengthwise into thin slices. Pat dry any excess moisture from cucumber to prevent soggy rolls.

Prepare Nori

Place one full nori sheet on the plastic-wrapped bamboo mat, shiny side down, rough side up. Wet your hands lightly with the small bowl of water to prevent rice sticking.

Spread Rice

Take about 1 cup of prepared sushi rice (you will use roughly all prepared rice for one roll size here — you can scale if making more rolls), but for a single 8-piece roll, take approximately 3/4 cup rice. Gently spread an even layer of rice over the nori, leaving a 1-inch (2.5 cm) strip along the top edge of the sheet free of rice to seal the roll. Press rice gently but firmly so it sticks to the nori without crushing the grains.

Add Fillings

On the rice-covered nori, about 1 inch from the bottom edge, lay a thin line of cucumber matchsticks (about 2–3 tbsp), a few slices of avocado, and then spread about half of the spicy salmon mixture (roughly 2.5 oz worth) in a line on top of the cucumber/avocado. If you want a slightly saucier, place the salmon on top of the rice and lightly press into place.

Roll

Lift the bamboo mat edge closest to you with your thumbs while using your fingers to tuck the fillings in place. Roll away from you, pressing firmly and evenly as you go to form a tight cylinder. When you reach the 1-inch strip of exposed nori, wet it lightly with water and finish rolling to seal. Use the mat to gently compress the roll into a uniform shape. Let rest seam-side down for 1 minute so it seals.

Slice

Wet a sharp knife in the bowl of water and wipe it dry between cuts to prevent sticking. Trim the ends if desired, then cut the roll into 8 equal pieces with a single clean slice per cut. Clean and wet the knife between cuts for neat slices.

Garnish

Arrange the 8 pieces on a serving plate. Drizzle 1 tbs spicy mayo (if using) and sprinkle 1/4 tsp toasted sesame seeds over the rolls. Add pickled ginger, wasabi and soy sauce on the side for serving.

Storage and Safety

Serve immediately for best texture. If storing, cover tightly and refrigerate for up to 24 hours; raw fish quality declines quickly, so consume same day when possible. Keep chilled until serving.