Description
Crunchy Salmon Roll is a delightful sushi roll combining fresh sushi-grade salmon, creamy avocado, and crisp cucumber wrapped in seasoned sushi rice and nori. Topped with a spicy sriracha mayonnaise sauce and crunchy tempura flakes, this roll offers a perfect balance of flavors and textures, ideal for sushi lovers craving homemade Japanese cuisine.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice, cooked and seasoned (with rice vinegar, sugar, and salt)
Roll Ingredients
- 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
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)
For Serving
- Extra sesame seeds
- Pickled ginger (optional)
- Soy sauce for dipping
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 sushi rice according to package instructions or in a rice cooker for best results.
- Season the Rice: Mix the cooked rice with about 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir gently and let it cool to room temperature.
- Make the Sauce: In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, and sesame oil. Mix until smooth and set aside.
- Set up for Rolling: Place a bamboo sushi mat on a clean, flat surface and lay a sheet of nori shiny side down on the mat.
- Spread the Rice: Wet your hands to prevent sticking and evenly layer the sushi rice over the nori, leaving about 1 inch of border at the top edge.
- Add Fillings: Lay thin strips of fresh salmon along the center of the rice layer.
- Layer Vegetables: Top the salmon with a few julienned cucumber strips and slices of avocado.
- Roll the Sushi: Starting from the bottom edge, carefully roll the sushi tightly with the help of the bamboo mat. Seal the roll’s edge using a little water to stick the nori.
- Apply Sauce: Spread a thin layer of the prepared sriracha mayonnaise on top of the completed roll for extra flavor.
- Add Crunch: Sprinkle tempura flakes or crispy fried onions over the sauced roll to provide a delightful crunchy texture.
- Slice the Roll: Using a sharp knife, cut the sushi roll into bite-sized pieces for easy serving.
- Garnish: Sprinkle with sesame seeds and chopped scallions, and drizzle extra sauce over the top if desired.
- Serve: Present the rolls with soy sauce, pickled ginger, and wasabi on the side for dipping and added flavor.
Notes
- Use sushi-grade salmon to ensure freshness and safety for raw consumption.
- Wet your hands before handling sushi rice to prevent sticking.
- Tempura flakes add a crunchy texture, but crispy fried onions can be a tasty alternative.
- Adjust the amount of sriracha sauce in the mayo to customize the spiciness.
- Keep a sharp knife handy and wet the blade between cuts for clean sushi slices.
- Sushi rice seasoning can be adjusted to suit your preference on sweetness and saltiness.
