SALMON SUSHI ROLLS
Indulge in the delightful flavors of our Salmon Sushi Rolls! These rice rolls are filled with perfectly seasoned spicy mayo salmon, giving them a deliciously zesty kick. Each roll is then topped with a drizzle of savory teriyaki sauce, adding a touch of sweetness that complements the spiciness perfectly. It’s a simple yet exquisite combination that sushi lovers will adore!
SALMON SUSHI ROLLS
Treat yourself to our mouthwatering Salmon Sushi Rolls! These rolls feature a generous filling of spicy mayo salmon wrapped in soft, seasoned rice. To elevate the flavor, they’re topped with a luscious drizzle of teriyaki sauce. Each bite offers a perfect blend of spice, sweetness, and umami, making them a delightful choice for sushi enthusiasts!
INGREDIENTS YOU NEED:
- Sushi rice
- Rice vinegar
- Salt
- Sugar
- Black sesame seeds
- Teriyaki sauce
- Salmon
- Mayonnaise
- Siracha sauce
- Vegetable oil
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Salmon Sushi Rolls
Equipment
- 1 rice mold for shaping
Ingredients
FOR THE RICE
- 1.5 cups sushi rice
- 2 tbsp rice vinegar
- 1 tbsp salt
- 1 1/2 tsp sugar
- 1 tbsp black sesame seeds
- 1 tsp teriyaki sauce
SALMON FILLING
- 200 g salmon chopped
- 2 tbsp mayonnaise
- 1 tbsp siracha sauce
FOR THE COOKING
- 1 tbsp vegetable oil
- 2 tbsp teriyaki sauce for brushing
Instructions
COOKING THE RICE
- Rinse the rice under cold water, gently swishing it around with your hand. Drain the water and repeat this process 4-5 times until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- After rinsing, let the rice soak in cold water for about 30 minutes. This helps the rice grains to absorb water evenly and cook more uniformly.
- Drain the soaking water and transfer the rice to a rice cooker. Add 1 1/4 cups of water.
- If you don’t have a rice cooker, you can cook the rice in a pot. Combine the rice and water in a heavy-bottomed pot with a tight-fitting lid. Bring to a boil over medium-high heat.
- Once it boils, reduce the heat to low, cover, and simmer for 18-20 minutes. Avoid lifting the lid during this time.
- After the cooking time, turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming.
- Transfer the cooked rice to a large, non-metallic bowl (wooden or plastic is ideal).
- Add the rice vinegar, sugar, salt, black sesame seeds, teriyaki sauce to the rice.
- Spread the seasoned rice out in the bowl to help it cool quickly. You can use a fan to speed up the cooling process. This helps give the rice a shiny appearance and improves its texture.
- Once the rice is at room temperature, it’s ready to use for making sushi.
MAKING THE SALMON FILLING
- In a bowl, mix in the chopped salmon, mayonnaise and siracha.
FOR THE ASSEMBLY
- Fill in the rice mold with one layer of rice, then one layer of salmon, then another layer of rice.
- In a pan over medium heat, add in the vegetable oil, rice balls and brush with teriyaki sauce. Cook on both sides till golden.
- Top with some spicy mayo and enjoy!