Description

Crunchy Salmon Roll is a flavorful and texturally delightful sushi roll featuring fresh sashimi-grade salmon, creamy avocado, and crisp cucumber, wrapped in seasoned sushi rice and nori sheets. Topped with spicy sriracha mayo and crunchy tempura flakes, this roll offers a perfect balance of savory, creamy, and crunchy elements, making it a perfect homemade sushi treat for any occasion.

Ingredients

Scale

Sushi Rice

1 cup sushi rice, cooked and seasoned (with rice vinegar, sugar, and salt)

Main 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)

To Serve

Extra sesame seeds
Pickled ginger (optional)
Soy sauce for dipping

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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 rice according to the package instructions or in a rice cooker until tender.
Season the Rice: Mix the cooked rice with a seasoning made of 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Allow the rice to cool to room temperature.
Make the Sauce: In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, and sesame oil until smooth and well blended. Set aside.
Lay the Nori Sheet: Place a bamboo sushi mat on a clean surface and lay a sheet of nori shiny side down on the mat.
Spread the Rice: Wet your hands with water to prevent sticking, then evenly spread a layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Add Fillings: Place thin strips of fresh salmon along the center of the rice followed by julienned cucumber and sliced avocado on top.
Roll the Sushi: Use the bamboo mat to carefully roll the sushi tightly from the bottom edge, sealing the edge with a little water to bind.
Apply the Sauce: Spread a thin, even layer of the prepared sriracha mayo over the top of the rolled sushi for added flavor.
Add Crunch: Sprinkle the tempura flakes or crispy fried onions generously on top of the roll to provide a crunchy texture.
Slice the Roll: Using a sharp knife, slice the roll into 4-6 bite-sized pieces depending on roll size.
Garnish: Sprinkle with extra sesame seeds, chopped scallions, and drizzle additional sauce over the top if desired.
Serve: Present the rolls with soy sauce, pickled ginger, and wasabi on the side for dipping and garnishing.

Notes

Use sushi-grade salmon to ensure freshness and safety for raw consumption.
Wetting your hands when handling sushi rice prevents sticking and helps spread the rice evenly.
Adjust sriracha and mayo quantities based on your preferred spice level.
Tempura flakes add delightful crunch but can be substituted with crispy fried onions for an alternative texture.
Keep a sharp knife wet when slicing the rolls to achieve clean, neat cuts.