10pc Sashimi + Spicy Salmon Roll Recipe

Prepare fish

Keep fish chilled until ready. Using a very sharp, long sashimi knife, cut the tuna into 4 equal slices (about 1/4"–1/2" thick and 2"–3" long). Cut the salmon into 4 similar slices. Cut the yellowtail into 2 slices to total 10 pieces. Make single smooth strokes away from the body of the knife for a clean surface.

Plate

Arrange the 10 sashimi pieces on a chilled plate: 4 tuna, 4 salmon, 2 yellowtail. Fan slices slightly so they don't overlap tightly. Place a small mound of pickled ginger on the side and a small dab of wasabi on the plate or individual dishes.

Serve

Serve immediately with soy sauce (6 tsp divided among diners) and optional thin lemon slices. Recommend diners mix a small amount of wasabi into soy sauce or place wasabi directly on fish before dipping.

Prepare sushi rice (if not prepped)

If you don't have seasoned sushi rice, rinse 1 cup short-grain rice under cold water until water runs clear. Cook according to package instructions to yield about 2 cups cooked rice. While warm, fold in 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt (adjust to taste). Let rice cool to slightly warm at room temperature.

Make spicy salmon filling

In a small bowl, combine the finely diced sushi-grade salmon (4 oz) with 2 tbs Japanese mayonnaise, 1 tsp sriracha, 1/2 tsp sesame oil, 1 tbs thinly sliced green onions, and 1 tsp toasted sesame seeds. Mix gently until evenly combined. Taste and adjust heat or mayo to preference.

Prepare roll assembly

Place a bamboo sushi mat on a flat surface and cover with plastic wrap (prevents sticking). Put the nori sheet shiny-side down on the mat. Wet your hands with lightly salted water to prevent rice sticking. Spread half of the prepared sushi rice (about 1 cup) evenly over the nori, leaving a 1" (2.5 cm) strip at the far edge without rice. Press rice gently and evenly—do not compress too hard.

Add fillings

Across the center of the rice, place a thin row of julienned cucumber (about 1/4 cup), slices of avocado (from 1/2 avocado), and a line of the spicy salmon mixture (use about half of the mixture for one roll; you can make two smaller rolls or one larger roll and save extra filling).

Roll

Lift the near edge of the mat and nori, folding it over the fillings tightly but gently. Use the mat to press and shape the roll into a firm cylinder, tucking the filling in as you roll. Continue rolling until sealed; press along the seam to close. If making two rolls from ingredients, repeat with remaining rice and filling.

Slice

Using a very sharp, wet knife (dip in water between cuts), slice the roll into 8 equal pieces. Wipe the knife clean between slices for neat cuts. If you made two rolls, slice each into 8 for 16 pieces total—adjust to desired portioning.

Finish and garnish

Arrange 8 pieces on a plate. Drizzle 1 tsp unagi sauce or sweet soy glaze lightly over the top if desired and sprinkle with an additional 1/2 tsp toasted sesame seeds. Garnish with microgreens or shiso leaf and serve with pickled ginger, wasabi and soy sauce on the side.

Serves immediately. Keep sashimi chilled and consume within a short time for best quality. All raw seafood must be sushi-grade and handled hygienically. Leftover spicy salmon mixture can be refrigerated up to 24 hours.