Spicy Salmon Crunch Roll Recipe
Spicy Salmon Crunch Roll Recipe is a fantastic gluten-free and vegan recipe that can be made in less than 20 minutes.This recipe combines the tastes of sushi with the crunchiness of rolled-up salads and the mouth-watering flavor of smoked salmon.
Ingredients
For Sushi Rice
- 1 ½ cup sushi rice
- 1 ½ cup water
- 1 ½ tablespoon sushi vinegar or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Spicy Salmon Rolls
- 4 oz sashimi-grade salmon (113g), or smoked salmon
- 2 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
- 2 sheets nori seaweed
- 2 tablespoons white sesame seeds
Optional for Serving:
- soy sauce
- wasabi paste
- chopped green onions
Instructions
Prepare the Sushi Rice
- Make sure the rice is completely clean by washing it with cold water. In the rice maker, combine the rice and water. Make sure you follow the instructions.
- In addition to using a regular saucepan, you can also cook it on the stovetop.
- Let the hot rice cool slightly in a large bowl after it has been cooked. Incorporate the sushi vinegar (or the mixture of rice vinegar, sugar, and salt) while it's still very warm.
Prepare the Salmon
- Make 1/2-inch thick strips out of the salmon.
- Make spicy mayonnaise by mixing sriracha sauce and mayo together.
- In a medium bowl, combine salmon strips and spicy mayo.
Assemble Spicy Salmon Roll
- In order to make spicy mayo, mix sriracha sauce and mayonnaise together. Make cleaning easier by laying out the bamboo mat with a piece of plastic wrap on top.
- To split the nori sheets, fold them in half and use a pair of scissors or your hands to do so.
- Top the bamboo with half the nori sheet.
- Spread 3/4 cup of cooked rice evenly over nori. (Dip your hands in Tezu vinegar water if you wish to avoid sticking.) Sprinkle evenly with white sesame seeds.
- Top the nori sheet with cooked rice and sesame seeds.
- To flip the nori sheet, flip the rice-covered side down.
- Cover the bottom third of the sheet with salmon strips. On top of the nori, place salmon strips.
- Placing your thumbs underneath the bamboo mat edge will allow you to lift them over the filling.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Apply some pressure to tighten up the bamboo mat by rolling it away from you. Roll the ends together until they meet.
- Cut the roll into two halves using a sharp knife after it has been completed. Make 8 pieces from each roll by cutting off the edges on both sides and cutting each half into four pieces.
- Sprinkle chopped green onions on top of each sushi and add spicy mayo.
Nutrition
Calories: 435kcal
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