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Spicy Salmon Roll

A homemade spicy salmon roll with creamy sriracha mayo, tender salmon, and seasoned sushi rice. Fresh, flavorful, and perfect for an easy sushi night at home while saving money compared to restaurant prices.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Main Course
Cuisine: Japanese
Calories: 365
Ingredients Method Notes

Ingredients
  

Sushi Rice Base
  • 2 cups short grain Japanese sushi rice rinsed until water runs clear
  • 2 cups filtered water
  • 1/4 cup rice vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon fine salt
Spicy Salmon Filling
  • 1/2 pound sushi grade salmon skin removed and finely diced
  • 3 tablespoons Japanese mayonnaise such as Kewpie, adjust to taste
  • 2 teaspoons sriracha adjust for heat preference
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon green onions thinly sliced
Assembly and Serving
  • 5 sheets roasted nori seaweed
  • 1 English cucumber cut into thin matchsticks
  • 1 ripe avocado sliced evenly
  • 1 tablespoon toasted sesame seeds black or white
  • to taste soy sauce or tamari for serving
  • to taste wasabi for serving
  • to taste pickled ginger for serving

Method
 

  1. Rinse sushi rice under cold water until the water runs clear. Cook with 2 cups water according to package instructions. Let rest covered for 10 minutes.
    Mix rice vinegar, sugar, and salt until dissolved. Fold gently into warm rice using a slicing motion. Cool to room temperature.
  2. Dice chilled salmon into small even cubes. In a bowl, gently mix salmon with mayonnaise, sriracha, sesame oil, and green onions. Cover and refrigerate until ready to use.
  3. Place bamboo mat on a flat surface and cover with plastic wrap if desired. Prepare a small bowl of water mixed with a splash of rice vinegar for your hands.
  4. Place nori sheet rough side up. Spread 1/2 to 3/4 cup rice evenly, leaving 1 inch at the top. Add a line of spicy salmon across the center. Top with cucumber and avocado slices.
  5. Lift the mat edge and roll tightly over the filling, applying gentle pressure to form a compact cylinder. Seal the edge with a dab of water.
  6. Using a sharp wet knife, slice the roll into 6 to 8 pieces. Clean the blade between cuts. Garnish with sesame seeds and serve with soy sauce or tamari, wasabi, and pickled ginger.

Notes

For a cooked version, bake salmon at 400°F (200°C) for 8 to 10 minutes until it flakes easily. Cool completely before mixing with the sauce.
For a gluten free option, use tamari instead of regular soy sauce. Keep rice at room temperature and salmon chilled for best texture.