Crispy Salmon Sushi Recipe

Rinse and Cook Rice

Rinse 2 cups sushi rice under cold water until the water runs mostly clear (about 4–6 rinses). Drain and place rice in a pot with 480 ml water. Cover, bring to a boil over medium-high heat, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

Season Rice

While rice rests, combine 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp kosher salt until dissolved. Transfer rice to a wide shallow bowl, gently fold in vinegar mixture with a rice paddle or spatula to cool slightly and separate grains. Fan or let cool to near room temperature (do not refrigerate).

Marinate Salmon

Cut 400 g sushi-grade salmon into 1/2-inch thick strips or 1-inch cubes depending on presentation. Combine 2 tbs soy sauce and 1 tbs mirin and toss salmon pieces to lightly coat. Let sit 5 minutes; drain excess liquid.

Dust & Fry Salmon

Pat salmon pieces dry with paper towel. Place 4 tbs cornstarch in a shallow bowl and lightly coat each salmon piece, shaking off excess. Heat 120 ml neutral oil in a heavy skillet over medium-high until shimmering (approx. 180°C/350°F). Fry salmon pieces in batches 1–2 minutes per side until crisp and golden but still tender inside. Transfer to a wire rack or paper towel-lined plate to drain. Sprinkle toasted sesame seeds over warm pieces.

Assemble Nori & Rice

Place a nori sheet shiny-side down on a bamboo mat or clean work surface. Wet hands with a little water to prevent sticking. Spread a thin, even layer of cooled sushi rice (about 3/4 cup) over the nori, leaving a 1-inch border at the far edge. Press rice gently so it adheres but retain some texture.

Add Fillings & Roll

Along the near edge of the rice, arrange fried salmon pieces, a few cucumber matchsticks, and 2–3 avocado slices. Use the mat or your fingers to tightly roll the nori away from you, pressing to seal the edge. Repeat for remaining sheets. Let rolls rest seam-side down 2 minutes to set.

Slice Rolls

With a very sharp knife dipped in water, slice each roll into 6–8 pieces, wiping the knife between cuts for clean edges. Arrange on a serving platter and garnish with thinly sliced scallions.

Make Chipotle Emulsion

In a small bowl or blender combine 6 tbs mayonnaise, 2 tsp minced chipotle, 1 tsp adobo sauce, 1 tbs fresh lime juice, 1 tsp honey, 1 tbs neutral oil, 1/4 tsp salt, and 1/4 tsp black pepper. Blend or whisk vigorously until smooth and slightly emulsified. If too thick, add 1 tsp water to reach desired drizzling consistency. Taste and adjust heat/salt.

Plate with Condiments

Drizzle chipotle emulsion over sliced sushi rolls or serve in a small ramekin alongside. Arrange pickled ginger, wasabi (if using), and any extra avocado or cucumber on the plate.

Finish: Sprinkle additional toasted sesame seeds and thinly sliced scallions over the plated rolls. Serve immediately with soy sauce for dipping and the chipotle emulsion. Leftover emulsion can be refrigerated up to 3 days.