Crunchy and Spicy Salmon Rolls are perfect for a healthy and delicious meal. They are easy to make and can be customized to your own liking. It’s also easy to follow and perfect for any party or get-together, a delicious way to show off your culinary skills and impress your guests!
Ingredients For Crunch Spicy Salmon Roll
1. Shushi Rice
- Sushi rice: 1 ½ cup
- Water: 1 ½ cup
- 1 ½ tbsp sushi vinegar or mixing 1 tbsp rice vinegar + 1/2 tbsp sugar + 1/2 tbsp salt
2. Spicy Salmon Rolls
- Sashimi-grade salmon, or smoked salmon: 4 oz (113g)
- Mayonnaise: 2 tsps
- Sriracha sauce: q tsp
- Nori seaweed: 2 sheets
- White sesame seeds: 2 tbsps
- Avocado, cucumber
3. Optional for Serving:
- Soy sauce
- Chopped green onions
- Wasabi paste
How To Make Spicy Salmon Crunch Roll
Making a Spicy Salmon Crunch Roll is easier than you might think! All you need is some nori seaweed sheets, sushi rice, salmon, cucumber, and avocado. For the spicy part, you can use either sriracha sauce or wasabi paste.
Prepare the Sushi Rice
1. Rinse the sushi rice in a strainer for about 3 minutes until the water runs clear.
2. Add the rinsed rice to a medium saucepan with 1 ½ cups of water and bring it to a boil over high heat. Reduce the heat to low and simmer for about 15 minutes, or until all of the water has been absorbed.
3. Remove the pan from heat and transfer the cooked rice to a large bowl. Drizzle 1 ½ tbsp of sushi vinegar or the mixture of 1 tbsp rice vinegar + 1/2 tbsp sugar + 1/2 tsp salt over the rice and use a spatula to fold it in until all of the grains are evenly coated.
4. Let the rice cool to room temperature before making your rolls.
Prepare the Salmon
1. Cut the sashimi-grade salmon into thin strips and place them in a bowl.
2. Add 2 tsps of mayonnaise to the salmon and mix with a spoon until all of the pieces are evenly coated.
3. Add 1/2 tsp of sriracha sauce or wasabi paste, if desired, and mix until all of the pieces are evenly coated.
Assemble Spicy Salmon Roll
1. Place a sheet of nori seaweed on a sushi mat or cutting board. Wet your hands with water to prevent the rice from sticking and spread ¾ cup of prepared sushi rice over the surface, leaving about ½ inch border at one end. Sprinkle 2 tbsps of white sesame seeds over the surface.
2. Flip the nori and rice over so that the uncovered end is facing you.
3. Place the salmon strips, cucumber, and avocado in a line along the center of the roll, leaving about ½ inch border at both ends.
4. Gently lift up one edge of the mat or cutting board and fold it over the salmon. Use your fingers to press down lightly and shape the roll as you go.
5. Keep rolling until you form a complete log. Make sure that all of the edges are sealed together.
6. With a sharp knife, cut the roll into 8 equal pieces
7. Serve with soy sauce, chopped green onions and wasabi paste. Enjoy!
You can also make a variety of other sushi rolls with different ingredients. Try adding cucumber or avocado for a delicious twist! There are lots of options to explore and customize your own unique creation.
Recipe Notes:
• You can substitute salmon with any other fish or seafood.
• To make the rolls even spicier, add more sriracha sauce or wasabi paste.
• For a nutty twist, use toasted sesame seeds instead of white sesame seeds.
• Make sure you use a sharp knife when cutting the rolls so that they don’t fall apart.
• Store the sushi in an airtight container in the refrigerator for up to 2 days. Enjoy!
Storage And Heating
To store your spicy salmon roll, wrap it tightly in cling film. It will last for up to two days stored in the refrigerator.
If you want to heat up your crunchy sushi roll, simply microwave it on high power for about 30 seconds. It should be hot and ready to enjoy! Alternatively, you can also use a toaster oven. Just set the temperature to 350 °F and bake for about 5 minutes, or until it’s heated through. Serve hot!
Enjoy your crunchy spicy salmon roll with soy sauce, chopped green onions and wasabi paste for a delicious meal.
Conclusion
What are you waiting for? Make your own Crunch Spicy Salmon Roll today! This dish is simple to make, but so full of flavor. The salmon is perfectly cooked and the rice is nice and crunchy. Don’t forget the spicy mayo- it really ties everything together. Just follow Sweet Basil’s Cafe recipe and enjoy!
Crunch Spicy Salmon Roll Recipe
Ingredients
SHUSHI RICE:
- 1 ½ cup Sushi rice
- 1 ½ cup Water
- 1 ½ tbsp sushi vinegar or mixing 1 tbsp rice vinegar + 1/2 tbsp sugar + 1/2 tbsp salt
SPICY SALMON ROLL:
- 113 g Sashimi-grade salmon, or smoked salmon
- 2 tsp Mayonnaise
- 1 tsp Sriracha sauce
- 2 tbsp Nori seaweed
- 2 tbsp White sesame seeds
- Avocado
- Cucumber
SERVING
- Soy sauce
- Chopped green onions
- Wasabi paste
Instructions
Prepare the Sushi Rice
- Rinse the sushi rice with cold water in a mesh colander until the water runs clear, about 3-5 times.
- Place the rinsed sushi rice into a medium pot and add 1 ½ cup of water. Put the lid on and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15 minutes.
- Once the rice is cooked, remove it from heat and keep the lid on for another 10 minutes undisturbed.
- Place the cooked sushi rice into a large bowl and add 1 ½ tbsp of sushi vinegar or mix 1 tbsp of rice vinegar + 1/2 tbsp sugar + 1/2 tbsp salt.
- Use a wooden spoon or rubber spatula to evenly spread the vinegar over the sushi rice, flipping and folding it gently until it's mixed in well. Let cool for 10 minutes before starting to assemble your Spicy Salmon Crunch Roll.
Prepare the Salmon
- Cut the salmon into thin slices and place them on a plate.
- In a small bowl, mix together 2 tsp of mayonnaise and q tsp of sriracha sauce to create a spicy mayo mixture.
- Spread the spicy mayo over the salmon slices and sprinkle with white sesame seeds. Set aside.
Assemble the Spicy Salmon Crunch Roll
- Place a sheet of nori seaweed on top of your sushi mat (or bamboo rolling mat), covering the entire surface with the shiny side facing down.
- Spread about ½ cup of sushi rice over two-thirds of the nori sheet, leaving one end blank for the final seal.
- Place 2-3 salmon slices with the spicy mayo mixture over the sushi rice and sprinkle some additional white sesame seeds if desired.
- Next, place a few thin strips of cucumber and avocado near one end of the nori sheet.
- Using your fingers or a spoon, spread about a teaspoon of mayonnaise over the top of the salmon, cucumber, and avocado.
- With your fingers or using the bamboo mat, start rolling the nori sheet away from you so that it forms a cylinder shape. Make sure to keep everything snugly tight as you roll.
- When you reach the end of the nori sheet, use a bit of water to moisten the edge so that it will stick together.
- Cut the roll into 6-7 pieces using a sharp knife and serve with soy sauce, chopped green onions, wasabi paste, or extra spicy mayo. Enjoy!
This article was originally posted on Liliana Kitchen but Liliana Kitchen is being acquired by Sweet Basil’s Cafe and all lilianakitchen.com content is copyrighted by cafesweetbasils.com
