Salmon Rolls Recipe

Cook and season rice

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice and 240 ml water in a small saucepan, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes. In a small bowl, whisk together 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Gently fold the vinegar mixture into the warm rice. Spread rice on a tray to cool slightly to room temperature.

Prepare salmon

Pat the salmon fillet dry and trim away skin and any bones. Cut the salmon into long thin strips about 1–1.5 cm wide and the length of the spring roll wrappers (or cut into small dice if you prefer). Keep chilled until assembly. Reserve about 40 g (approx. 2–3 tbs) of salmon for topping if desired.

Prepare nori and sesame

Cut nori sheets into rectangles roughly the size of the spring roll wrapper (you can use whole nori if you want more seaweed per roll). Toast the sesame seeds in a dry pan over medium heat, stirring, until fragrant and lightly golden (about 2 minutes).

Assemble rolls

Beat the egg in a small bowl to make an egg wash for sealing. Lay one spring roll wrapper on a clean surface with one corner pointing toward you (diamond orientation). Place a strip of nori about 2/3 of the way up the wrapper. Spread about 2–3 tbs of the seasoned jasmine rice in a narrow strip over the nori (do not overfill). Place 3–4 strips of salmon on top of the rice. Sprinkle a few toasted sesame seeds over the filling. Fold the bottom corner up over the filling, fold the two side corners in snugly, then roll away from you to form a sealed log. Brush the final edge with egg wash to seal. Repeat with remaining wrappers to make about 8 rolls.

Fry rolls

Heat neutral oil in a wok or deep skillet to 175°C (350°F) — about 3–4 cm depth for shallow frying. If you don't have a thermometer, test with a small piece of wrapper: it should sizzle and turn golden in ~20–30 sec. Fry the rolls in batches, seam-side down first, turning occasionally, until evenly golden brown and crisp, 2–3 minutes per side (total 4–6 minutes). Remove to a wire rack or paper towel-lined plate to drain and rest for 1–2 minutes.

Finish and top with roe

While still warm, gently brush or press about 1/2 tsp of masago on top of each roll (you can dot it with a little mayonnaise first if the roe won't stick). Alternatively, place a small spoonful (about 1/2 tbs) on each roll. Garnish with a squeeze of lime if using. Transfer to a serving platter.

Whisk together 4 tbs dark soy sauce, 2 tbs light soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp rice vinegar and 1 tsp honey in a small bowl until honey dissolves. Stir in 1 tsp grated ginger, 1 tsp minced garlic, 1 tbs chopped scallion and 1/4 tsp crushed red pepper flakes (if using). Taste and adjust balance: add a little more honey for sweetness, more vinegar for tang, or a splash of water to mellow. Chill or serve at room temperature alongside the hot salmon rolls.