Spicy Salmon Roll Recipe

Prepare cooked salmon

If salmon is not yet cooked: preheat oven to 400°F (200°C). Season a 10 oz salmon fillet lightly with salt and roast for 10–12 minutes until just cooked through. Let cool, then flake with a fork into small pieces. If using leftover cooked salmon, break into small flakes.

Season filling

Place the flaked salmon in a bowl. Add 1 tsp toasted sesame oil and 1 tsp soy sauce. Gently fold in the thinly sliced green onion and julienned cucumber. Taste and add up to 1/4 tsp additional salt if needed. Keep chilled until assembly.

Combine 1 cup mayonnaise, 2 Tbsp sriracha, 1 tsp fresh lime juice, 1 tsp sesame oil, and 1 tsp soy sauce in a small bowl. Whisk until smooth and homogenous. Adjust heat by adding more sriracha if desired. Reserve about 1/2 cup for drizzling/garnish and fold roughly 1/3 cup into the salmon mixture to create a cohesive spicy filling while leaving some plain salmon pieces for texture.

Sprinkle 1 tsp toasted sesame seeds into the remaining mayo mixture if using for garnish; set aside in a squeeze bottle or piping bag for finishing the roll.

Prepare sushi rice: if not already done, make 3 cups cooked short-grain sushi rice and while warm fold in 3 Tbsp rice vinegar seasoning (mix rice vinegar with 2 Tbsp sugar and 1 tsp salt until dissolved). Allow rice to cool to near room temperature.

Set up a rolling station: place a bamboo sushi mat on a work surface and cover with plastic wrap. Lightly oil the plastic or mat with about 1 tsp neutral oil to prevent sticking. Place one nori sheet shiny side down on the mat.

Wet your hands with water (a little rice vinegar water helps) and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip of nori at the far edge free of rice. Sprinkle a pinch of toasted sesame seeds over the rice if desired.

Flip the nori and rice so the rice faces down on the mat and the nori is facing up (for inside-out roll). Alternatively, leave rice on outside for an inside-out spicy salmon roll. Place a line of the salmon-sriracha mixture (about 2–3 Tbsp) along the near edge of the nori, then a thin line of plain flaked salmon and a row of julienned cucumber to add crunch. Do not overfill—leave small margins.

Using the mat, lift the near edge and roll away from you, pressing gently to form a tight roll. Roll until the seam seals; use a small amount of water on the seam to help it stick. Repeat with remaining nori, rice and filling to make 3–4 rolls.

Using a sharp, wet knife, slice each roll into 8 equal pieces. Wipe the knife between cuts with a damp towel to keep clean edges.

Arrange pieces on a platter. Drizzle reserved spicy sriracha mayo over the top (use squeeze bottle or spoon) and sprinkle additional toasted sesame seeds and sliced green onion if desired. Serve immediately with pickled ginger and wasabi.