Spicy Salmon Roll Recipe

Rinse the sushi rice under cold water in a fine mesh sieve, gently swishing and draining until the runoff is mostly clear (3–4 rinses). Drain for 15 minutes.

Combine the rinsed rice and 180 ml water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

While the rice rests, warm the rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Stir to combine and set aside to cool slightly.

Transfer the cooked rice to a wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature (about 5–8 minutes). Cover with a damp towel to keep moist while assembling.

Prepare Salmon

Trim any connective tissue from the sushi-grade salmon and pat dry. Cut about half (5 oz) into thin strips 1/4–1/2 inch wide for the roll interior if you prefer intact salmon pieces. Dice the remaining half into small 1/4-inch cubes for the spicy mix.

Make Spicy Salmon

In a bowl, combine the diced salmon, 3 tbs Japanese mayo, 1.5 tbs sriracha, 0.5 tsp sesame oil, and the thinly sliced scallion. Mix gently until evenly coated. Taste and adjust heat by adding more sriracha if desired. Sprinkle in 1 tsp toasted sesame seeds and mix lightly.

Prepare Avocado

Peel and slice the avocado into 4–6 long thin slices (lengthwise) suitable for placing across the roll. Toss the slices gently with a tiny pinch of salt or a drop of lime if desired to slow browning.

Lay a bamboo rolling mat on a clean surface and place a sheet of plastic wrap over it if desired for easier cleaning. Place one nori sheet shiny-side down on the mat.

With wet (slightly oiled) hands, take about 3/4 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip at the top edge of the nori clear for sealing. Press rice gently but firmly to create an even layer about 1/4 inch thick.

Near the bottom third of the nori (closest to you), arrange a row of the thin salmon strips (if using) or a line of 3–4 tablespoons of the spicy salmon mixture. Place 3–4 avocado slices on top of the salmon inside the roll. If you prefer the spicy salmon only as the interior, use about 3–4 tablespoons.

Lift the bamboo mat edge and begin to roll away from you, tucking the filling in as you roll. Press gently but firmly to form a tight cylinder. Once rolled, press the seam of the nori to seal — the damp rice edge will help it stick. Let rest seam-side down for 1 minute to set.

Repeat with the remaining nori, rice, salmon, and avocado to make 3–4 rolls total.

With a very sharp knife, wet the blade with a little water or oil to prevent sticking. Slice each roll into 6–8 pieces: clean the knife between cuts with a damp cloth for neat slices.

Arrange the rolls on a serving plate. If desired, top each piece with a small dollop (about 1/4 tsp) of the spicy salmon mixture or a thin smear of mayo mixed with sriracha for garnish, and sprinkle a few toasted sesame seeds over the rolls.

Serve immediately with soy sauce or tamari, pickled ginger, and wasabi on the side.