Spicy Salmon Roll Recipe

Rinse the 2 cups of sushi rice under cold running water until the water runs nearly clear to remove excess starch (about 3–4 minutes). Drain well.

Combine the rinsed rice and 2.2 cups water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat just until the sugar dissolves; do not boil. Remove from heat and let cool slightly.

Transfer the cooked rice to a large wooden or nonreactive bowl. Pour the vinegar mixture evenly over the rice. Using a cutting or folding motion with a rice paddle or spatula, gently fold and fan the rice to cool it quickly and evenly until it reaches body temperature (about 5–7 minutes). Cover with a damp towel to keep moist and set aside.

Ensure the salmon is very cold and finely dice into small 1/4-in pieces. Place in a chilled bowl.

Add 3 tablespoons mayonnaise, 1.5 tablespoons sriracha, 1/2 teaspoon sesame oil, 2 tablespoons thinly sliced green onions, 1 teaspoon toasted sesame seeds, 1/2 tablespoon fresh lime juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to the salmon.

Gently fold the ingredients together until evenly combined. Taste and adjust heat or salt: add more sriracha for heat or a touch more mayo to mellow. Keep chilled until assembly.

Place a sheet of plastic-wrapped bamboo mat on your work surface. Put one nori sheet shiny-side down on the mat.

Wet your hands in the small bowl of water to prevent sticking. Take about 3/4 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch strip at the far edge uncovered. Press the rice gently but firmly into an even layer (about 1/4-inch thick).

Flip the nori so that the rice side faces down on the mat (for an inside-out roll) OR keep rice on the outside if you prefer traditional placement. If making an inside-out roll (uramaki) sprinkle the exposed rice with a few extra toasted sesame seeds and press them gently so they adhere. (Note: for simplicity, this recipe assumes rice on the outside.)

Along the near edge of the nori (the edge closest to you), lay a strip of avocado (about 1/4 of the sliced avocado), a small handful (about 2 tablespoons) of julienned cucumber, and a 3–4 tablespoon line of the spicy salmon mixture across the length of the sheet, keeping filling centered and not overstuffed.

Lift the edge of the bamboo mat and begin to roll away from you, tucking the filling in as you go. Press gently but firmly to shape the roll, then compress the roll once more with the mat to seal. Use a damp cloth to moisten the far edge of the nori if needed to seal.

Using a very sharp knife dipped in water, slice the roll into 6–8 equal pieces. Wipe the knife clean and wet between cuts to keep clean slices. Repeat to make remaining 3 rolls (total 4 rolls).

Optional Drizzle

If desired, mix 2 tablespoons spicy mayo (equal parts mayonnaise and sriracha or use prepared spicy mayo) and drizzle over the sliced rolls using a spoon or squeeze bottle.

Arrange the sliced spicy salmon rolls on a serving platter. Garnish with additional toasted sesame seeds and the reserved sliced green onion.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side. Consume fresh — sushi with raw fish is best eaten the day it is prepared.