Dive into the vibrant world of Japanese cuisine with our deliciously simple Spicy Salmon Sushi Hand Roll recipe! In just 15 minutes, you can create a mouthwatering hand roll that combines the rich flavors of sushi-grade salmon and creamy sriracha mayo, all wrapped in a crisp sheet of nori. Perfect for a quick lunch or an impressive appetizer, this recipe is not only easy to make but also a feast for the eyes and the palate. Ready to impress your friends and family with your sushi-making skills? Let’s roll!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 4 oz sushi-grade salmon, diced
- 1 tbsp mayonnaise
- 1 tsp sriracha sauce
- 2 sheets nori (seaweed)
- Avocado slices for garnish
Instructions
- Begin by rinsing the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, combine the rinsed sushi rice and 1 1/4 cups of water. Let the rice soak for about 10 minutes to allow it to absorb some moisture.
- After soaking, bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 12-15 minutes, or until all the water is absorbed.
- While the rice is cooking, prepare the sushi vinegar mixture. In a small bowl, combine 1/4 cup of rice vinegar, 1 tsp of sugar, and 1/2 tsp of salt. Stir until the sugar and salt are completely dissolved.
- Once the rice is cooked, remove it from heat and let it sit covered for an additional 10 minutes. After resting, transfer the rice to a large bowl and gently fold in the sushi vinegar mixture using a wooden spatula or rice paddle. Be careful not to mash the rice; instead, use a cutting motion to keep the grains intact.
- Allow the seasoned sushi rice to cool to room temperature. This is important as hot rice can make the nori soggy.
- In a separate bowl, mix the diced sushi-grade salmon with 1 tbsp of mayonnaise and 1 tsp of sriracha sauce. Adjust the amount of sriracha to your desired spice level.
- To assemble the hand rolls, take a sheet of nori and cut it in half. Place a small amount of sushi rice (about 1/4 cup) on one side of the nori, spreading it out slightly but leaving some space at the edges.
- Add a spoonful of the spicy salmon mixture on top of the rice, and if desired, place a few slices of avocado next to the salmon.
- To roll the hand roll, start from the side with the rice and salmon, and gently roll it away from you, creating a cone shape. Use your fingers to tuck the filling in as you roll, ensuring the ingredients stay inside.
- Repeat the process with the remaining nori sheets and filling ingredients.
- Serve the spicy salmon sushi hand rolls immediately with soy sauce, pickled ginger, and wasabi on the side for dipping.
Tips
- Rinse the Rice Well: Make sure to rinse your sushi rice thoroughly until the water runs clear to remove excess starch, which can lead to gummy rice. This step is crucial for achieving the perfect texture!
- Soak for Success: Allow the rice to soak for about 10 minutes before cooking. This helps the grains absorb moisture and cook evenly, resulting in fluffy rice.
- Cool the Rice: After seasoning the rice with vinegar, let it cool to room temperature. Hot rice can make the nori soggy, so patience is key for a crispy hand roll.
- Adjust the Spice: Feel free to tweak the amount of sriracha in the salmon mixture according to your spice tolerance. You can even add other ingredients like green onions for extra flavor!
- Rolling Technique: When rolling the hand roll, start from the side with the rice and filling, and gently tuck as you roll. This ensures all the delicious ingredients stay inside!
- Serve Fresh: Sushi hand rolls are best enjoyed immediately after making them. Serve with soy sauce, pickled ginger, and wasabi for a complete experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
