Description
This Crunchy Salmon Roll is a delightful homemade sushi recipe featuring fresh sushi-grade salmon, seasoned sushi rice, crisp cucumber, creamy avocado, and a spicy sriracha mayo sauce. Topped with crunchy tempura flakes or crispy fried onions, it offers a perfect balance of textures and flavors. Ready in just 30 minutes, it’s an impressive yet approachable dish for sushi lovers.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice, cooked and seasoned (with rice vinegar, sugar, and salt)
Roll Components
- 4 sheets nori (seaweed)
- 1/2 lb fresh salmon, sushi-grade, sliced into thin strips
- 1 cucumber, julienned
- 1 avocado, sliced
- 1/4 cup tempura flakes (or crispy fried onions for an alternative)
- 1 tablespoon sesame seeds (optional)
- Chopped scallions or green onions
- Extra sesame seeds
- Pickled ginger (optional)
- Soy sauce for dipping
Sauce
- 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
- 1 tablespoon sriracha sauce (adjust to your spice preference)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon sesame oil (optional)
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the Rice: Cook the rinsed rice according to the package instructions or using a rice cooker until tender.
- Season the Rice: Mix rice vinegar, sugar, and salt (about 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt) and fold this seasoning gently into the cooked rice. Allow the rice to cool to room temperature before use.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sriracha sauce, soy sauce, and sesame oil until smooth and well combined. Set aside.
- Set Up the Rolling Station: Place a bamboo sushi mat on a clean surface. Lay one sheet of nori onto the mat with the shiny side facing down.
- Spread the Rice: Wet your hands to prevent rice from sticking, then spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge free of rice.
- Add Fillings: Arrange thin strips of fresh salmon along the center of the rice, followed by julienned cucumber and sliced avocado on top.
- Roll the Sushi: Using the bamboo mat, carefully roll the sushi tightly from the bottom edge upwards, sealing the edge with a little water so the roll holds together.
- Apply the Crunch and Sauce: Spread a thin layer of the prepared sriracha mayo sauce on top of the completed roll, then generously sprinkle tempura flakes or crispy fried onions over the sauce for added crunch.
- Slice and Garnish: Using a sharp knife, slice the sushi roll into bite-sized pieces. Garnish with sesame seeds, chopped scallions, and drizzle extra sauce over the top if desired.
- Serve: Serve the crunchy salmon rolls with soy sauce, pickled ginger, and wasabi on the side for dipping and enhanced flavor.
Notes
- Use sushi-grade salmon to ensure safety and the best flavor when eating raw fish.
- Wet your hands before handling rice to prevent sticking and to keep the rice texture intact.
- Adjust sriracha quantity in the sauce based on your preferred spice level.
- Tempura flakes add authentic crunch, but crispy fried onions are a suitable alternative.
- A very sharp knife is essential for clean slicing without squashing the roll.
