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Salmon Sushi Rolls

Bakeanna Recipes
Let yourself be seduced by the delicious flavors of our salmon sushi rolls! These rice rolls are topped with a perfectly seasoned spicy salmon mayonnaise, which gives them a deliciously spicy edge. Then, each roll is topped with a delicious teriyaki sauce, adding a touch of sweetness that perfectly complements the spiciness. It's a simple yet exquisite combination that sushi lovers will love!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine ASIAN

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 it 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!
Keyword mayonnaise, SALMON, SIRACHA, SUSHI