Spicy Salmon Roll Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the rinse runs nearly clear (about 4–6 rinses). Drain, then combine rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest 10 minutes, covered.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 2 tsp sugar, and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice quickly until slightly warm. Do not mash. Cover with a damp towel and set aside.

Prepare salmon

Keep salmon chilled until ready. Using a very sharp knife, slice the sushi-grade salmon into 1/4-inch-wide strips (or small cubes if you prefer a chopped spicy salmon topping). Reserve on a chilled plate. If you plan to mix some salmon with the spicy sauce, set aside 4 oz for mixing and 6 oz for sliced interior or topping.

Prepare vegetables

Julienne 1/2 cup seeded cucumber into thin matchsticks and slice 1 ripe avocado. Thinly slice 2 green onions on a bias. Pat vegetables dry to avoid adding excess moisture to the rolls.

Make spicy mayo

In a small bowl combine 1/2 cup mayonnaise, 2 tbs sriracha, 1 tsp gochujang (or sambal), 1/2 tsp sesame oil, and 1/2 tsp soy sauce. Taste and adjust heat or salt. If you reserved 4 oz salmon to make a spicy topping, finely dice that salmon and fold into about 3–4 tbs of the spicy mayo to create a chopped spicy salmon mixture. Reserve remaining sauce for drizzling.

Prepare work station

Place a bamboo mat on your work surface and cover with plastic wrap. Keep a small bowl of water nearby to wet hands and the knife to prevent sticking. Have a damp towel to cover finished rice and rolls.

Lay nori and rice

Place 1 nori sheet shiny side down on the plastic-wrapped mat. Wet your hands and take about 3/4 to 1 cup of seasoned sushi rice. Gently spread rice over the nori leaving a 1-inch (2.5 cm) strip at the top edge free of rice. Press rice evenly but not too tightly (about 1/4-inch thickness).

Add fillings

Along the bottom third of the rice (closest to you) place a horizontal line of cucumber matchsticks (about 2 tbs), a few slices of avocado, and a row of salmon strips (about 2–3 strips). Sprinkle a little sliced green onion and 1 tsp masago/tobiko if using. If you prefer a spicy interior, spread 2–3 tbs of the chopped spicy salmon mixture instead of plain salmon strips.

Roll the sushi

Lift the bamboo mat from the edge closest to you and begin to roll away from you, tucking the filling in as you roll. Press gently but firmly to shape a tight cylinder. Roll until the exposed 1-inch strip of nori seals the roll; moisten the strip with a little water to help it stick.

Finish and slice

Using a very sharp knife dipped in water, trim the seam edge if needed and cut the roll into 6–8 equal pieces. Clean the knife between cuts to keep slices neat. Repeat with remaining nori sheets and fillings.

Top and garnish

If you reserved sliced salmon for topping, place a small dollop (about 1/2 to 1 tbs) of spicy mayo on each sushi piece and top with a thin slice of salmon or 1/4 tbs chopped spicy salmon. Sprinkle toasted sesame seeds and extra masago/tobiko if desired. Drizzle remaining spicy mayo or a little unheated soy sauce around the plate for presentation.

Serve

Arrange sushi on a serving plate with pickled ginger and wasabi on the side. Serve immediately with soy sauce for dipping. Keeps best if consumed within 1–2 hours; do not store raw fish rolls overnight.

Wipe the bamboo mat clean or discard the plastic wrap. Sanitize the cutting board and knife used for raw fish. Store any leftover spicy mayo in an airtight container in the refrigerator for up to 3 days; discard any leftover prepared raw salmon.