Spicy Salmon Roll - How to Make Sushi and Sushi Rice

Ingredients

• 1.5 cups Short‑Grain Sushi Rice (Rinse until water runs clear; Japanese short‑grain preferred)
• 1.75 cups Water (For cooking rice)
• 2 tablespoons Rice Vinegar (Seasoned sushi rice vinegar works best)
• 1 tablespoon Granulated Sugar
• 1 teaspoon Sea Salt
• 4 pieces Nori Sheets (Roasted Seaweed) (Standard 8‑inch sheets)
• 8 ounces Fresh Salmon (sashimi grade) (Skin removed, cut into thin strips)
• 0.5 piece Avocado (Sliced thin)
• 0.5 piece Cucumber (Seedless, sliced into thin strips)
• 1 tablespoon Chives (Finely diced)
• 2 tablespoons Mayonnaise (Regular, not low‑fat)
• 1 tablespoon Sriracha Sauce
• 2 tablespoons Unagi Sauce (sweet soy glaze) (Optional, for drizzling)
• 2 tablespoons Tamari Sauce (Gluten‑free alternative to soy sauce; optional)
• 1 teaspoon Wasabi Paste (Optional)

Instructions

1. Rinse the Rice

   Place the short‑grain rice in a fine‑mesh sieve and rinse under cold running water, stirring gently, until the water runs clear.

   Time: PT5M

2. Cook the Rice

   Transfer the rinsed rice to a small saucepan, add 1¾ cups cold water, cover, and cook over low heat until all water is absorbed (about 15 minutes).

   Time: PT15M

   Temperature: Low heat

3. Prepare the Rice Seasoning

   In another small saucepan combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp sea salt. Whisk and heat over low heat until sugar and salt dissolve, about 5 minutes.

   Time: PT5M

   Temperature: Low heat

4. Season the Cooked Rice

   Transfer the hot rice to a large bowl. Using a wooden spoon, gently fold the seasoning over the rice without crushing the grains. Cover the bowl with cling wrap and let stand for 30 minutes to absorb.

   Time: PT30M

5. Make Spicy Mayo

   In a small bowl combine 2 tbsp mayonnaise with 1 tbsp sriracha sauce. Stir until smooth.

   Time: PT2M

6. Prepare Fillings

   Slice half an avocado and half a cucumber into thin strips. Dice 1 tbsp chives. Using a very sharp knife, cut the sashimi‑grade salmon into thin strips, cutting perpendicular to the grain.

   Time: PT5M

7. Set Up Rolling Station

   Wrap the bamboo mat in cling wrap for easy cleanup. Place a sheet of nori shiny‑side down on the mat. Keep a small bowl of water nearby to wet your hands.

   Time: PT2M

8. Assemble the Roll

   Scoop a handful of seasoned rice onto the nori and gently spread it over the lower two‑thirds of the sheet, leaving the top edge bare. Drizzle a thin line of spicy mayo over the rice, then layer salmon strips, cucumber, avocado, and chives on the bottom third.

   Time: PT8M

9. Roll the Sushi

   Using the bamboo mat, lift the edge of the nori closest to you and begin to roll forward, applying gentle pressure to keep the ingredients inside. Continue rolling until the seam meets the bottom edge. Use the mat to shape the roll.

   Time: PT5M

10. Slice the Roll

    Cover the rolled sushi with a fresh piece of cling wrap, then using a very sharp knife, cut the roll in half, then into 8 equal pieces. Clean the knife between cuts to prevent sticking.

    Time: PT5M

11. Plate and Serve

    Arrange the sushi pieces on a plate. Drizzle optional unagi sauce over the top and serve with tamari or soy sauce, wasabi, and extra spicy mayo on the side.

    Time: PT3M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g