Use sushi-grade or sashimi-grade salmon that has been frozen to be eaten raw. Keep it cold and dice it just before mixing.

How is it different from spicy tuna

It uses salmon instead of tuna. Salmon is richer and a touch softer, so the roll tastes fuller while the method stays the same.

Can I make it less spicy

Yes. Start with half a tablespoon of sriracha and add more to taste once you have tried the mix.

How long does it keep

Mix and eat it the same day. Raw fish does not store well, so make only what you will serve.

Spicy Salmon Roll

Name: Spicy Salmon Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16 pieces
Cuisine: Japanese
Ingredients: 2 cups sushi rice, cooked and seasoned; 2 nori sheets; 6 ounces sushi-grade salmon, diced small; 2 tablespoons mayonnaise; 1 tablespoon sriracha; 1 teaspoon toasted sesame oil; 1 green onion, thinly sliced; Soy sauce, for serving; Pickled ginger and wasabi, for serving

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Spicy Salmon Roll

A spicy salmon roll mixes diced sushi-grade salmon with sriracha mayo and rolls it in nori and rice. It is the salmon cousin of the spicy tuna roll, a little richer and just as easy. This recipe makes two rolls, about 16 pieces, in around 30 minutes once the rice is ready.

Prep25 min

Cook15 min

Total40 min

Serves2

Makes16 pieces

LevelEasy

Ingredients

2 cups sushi rice, cooked and seasoned
2 nori sheets
6 ounces sushi-grade salmon, diced small
2 tablespoons mayonnaise
1 tablespoon sriracha
1 teaspoon toasted sesame oil
1 green onion, thinly sliced
Soy sauce, for serving
Pickled ginger and wasabi, for serving

Directions

In a bowl, stir the diced salmon with mayonnaise, sriracha, sesame oil, and green onion until coated.
Lay one nori sheet shiny side down on a bamboo mat. With damp hands, spread half the rice over it, leaving a 1-inch strip bare at the top.
Spoon half the spicy salmon in a line across the lower third of the rice.
Lift the edge of the mat and roll away from you, pressing firmly to tuck the filling tight. Seal the bare strip against the roll.
Wet a sharp knife and slice each roll into 8 even pieces, cleaning the blade between cuts.
Serve with soy sauce, pickled ginger, and wasabi.

Tips and variations

Use sushi-grade salmon and keep it cold until you dice it.
Dice the salmon small so it binds with the sauce and rolls without tearing the nori.
Salmon is richer than tuna, so a squeeze of lemon in the mix keeps it bright.
Top the roll with thin avocado or a few tempura flakes for extra texture.

Roll it at home with the Sushi Kit

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Common questions

What salmon do I use: Use sushi-grade or sashimi-grade salmon that has been frozen to be eaten raw. Keep it cold and dice it just before mixing.
How is it different from spicy tuna: It uses salmon instead of tuna. Salmon is richer and a touch softer, so the roll tastes fuller while the method stays the same.
Can I make it less spicy: Yes. Start with half a tablespoon of sriracha and add more to taste once you have tried the mix.
How long does it keep: Mix and eat it the same day. Raw fish does not store well, so make only what you will serve.