Spicy Salmon Roll - How to Make Sushi and Sushi Rice

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Wash 1 and 1/2 cups of short grain rice under cold water until the water runs clear.

In a small saucepan, combine the washed rice with 1 and 3/4 cups of cold water, cover with a lid, and cook over low heat until all the water is absorbed.

In another small saucepan, combine 2 tablespoons of rice vinegar, 1 tablespoon of white granulated sugar, and 1 teaspoon of sea salt. Cook over low heat until the sugar and salt dissolve into the vinegar.

Transfer the cooked rice into a large bowl and gently pour the rice seasoning over the top without stirring to avoid clumping.

Use a wooden spoon to carefully separate the rice and work in the seasoning, then cover the bowl with cling wrap and let it stand for about half an hour.

Prepare the spicy mayo by mixing regular mayonnaise with sriracha sauce.

Slice fresh salmon, ensuring to cut perpendicular to the grain with a sharp knife.

Wrap the bamboo mat in cling wrap for easy cleanup and place a sheet of roasted seaweed on it, shiny side down.

Moisten your hands with water, take a scoop of rice, and gently spread it across the seaweed without pressing down.

Spread a little spicy mayo on the rice, then layer the salmon, sliced cucumber, and avocado on the lower third of the sushi roll.

Carefully roll the sushi using the bamboo mat, ensuring all ingredients stay inside, and adjust as needed.

Cover the sushi roll with cling wrap and cut it in half with a sharp knife, then cut each half into four pieces for a total of eight pieces.

Transfer the sushi onto a plate and drizzle with unagi sauce, optionally topping with more salmon sashimi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens