Ingredients
Scale
- 1 cup sushi rice (short-grain rice is best for that sticky texture)
- 1 1/2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 lb fresh sushi-grade salmon (cut into thin strips)
- 1 ripe avocado (sliced)
- 1 small cucumber (julienned)
- 4–6 sheets nori (seaweed)
- 1–2 tbsp sriracha sauce (adjust based on spice preference)
- 1 tbsp mayonnaise
- 1 tsp sesame oil
- 1 tbsp sesame seeds (for garnish)
- Soy sauce (for serving)
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
Instructions
1. Prepare the Sushi Rice
- Rinse the Rice: Begin by rinsing your sushi rice under cold water until the water runs clear. This step removes the excess starch and ensures your rice will be nice and sticky.
- Cook the Rice: Place the rinsed rice in a rice cooker or a pot with 1 1/2 cups of water. Cook according to your rice cooker’s instructions or bring it to a boil, then cover and simmer for about 15-20 minutes. Let it sit covered for an additional 10 minutes after cooking.
- Season the Rice: While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, transfer it to a large bowl and pour the vinegar mixture over the rice. Gently fold it in using a wooden spatula to avoid mashing the rice. Let the rice cool to room temperature.
2. Prepare the Salmon Filling
- Slice the Salmon: Use a sharp knife to slice the fresh salmon into thin strips (about 1/2-inch wide). If you want to make the filling extra spicy, toss the salmon in a little extra sriracha or hot sauce to coat.
- Make the Spicy Sauce: In a small bowl, mix the sriracha, mayonnaise, and sesame oil. Taste the mixture and adjust the heat level based on your preference. If you like it hotter, add more sriracha. This sauce will give the salmon that creamy, spicy kick.
3. Slice the Veggies
- Slice the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin strips that will fit nicely in your rolls.
- Julienne the Cucumber: Peel the cucumber and slice it lengthwise. Cut it into thin julienned strips. This adds a nice crunch to your rolls.
4. Roll the Sushi
- Set Up Your Rolling Station: Lay your sushi mat on a flat surface and place a sheet of nori, shiny side down, on the mat.
- Spread the Rice: With damp hands (to prevent sticking), spread a thin, even layer of rice across the nori, leaving about 1 inch at the top free of rice. You don’t want to overfill it!
- Add the Fillings: In a line across the center of the rice, place a few strips of spicy salmon, a couple of avocado slices, and a few cucumber strips.
- Roll It Up: Starting at the bottom, gently lift the sushi mat and roll the nori away from you, keeping everything tightly packed. Be careful not to roll it too tightly, or the rice will squish out.
- Seal the Roll: When you reach the top edge of the nori, wet it with a bit of water to help seal the roll.
- Slice the Roll: Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep it clean.
5. Serve and Enjoy
Arrange the rolls on a platter, sprinkle with sesame seeds, and serve with soy sauce, pickled ginger, and a dab of wasabi. These sushi roll-ups are best enjoyed fresh, but I’ve also been known to eat leftovers straight out of the fridge (because, let’s be honest, sushi is still great the next day!).
Nutrition
- Serving Size: 6
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 22g