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Salmon Sushi Rolls
Bakeanna

Salmon Sushi Rolls

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
Ingredients Equipment Method

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

Equipment

  • 1 rice mold for shaping

Method
 

COOKING THE RICE
  1. 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.
  2. 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.
  3. Drain the soaking water and transfer the rice to a rice cooker. Add 1 1/4 cups of water.
  4. 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.
  5. Once it boils, reduce the heat to low, cover, and simmer for 18-20 minutes. Avoid lifting the lid during this time.
  6. After the cooking time, turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming.
  7. Transfer the cooked rice to a large, non-metallic bowl (wooden or plastic is ideal).
  8. Add the rice vinegar, sugar, salt, black sesame seeds, teriyaki sauce to the rice.
  9. 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.
  10. Once the rice is at room temperature, it’s ready to use for making sushi.
MAKING THE SALMON FILLING
  1. In a bowl, mix in the chopped salmon, mayonnaise and siracha.
FOR THE ASSEMBLY
  1. Fill in the rice mold with one layer of rice, then one layer of salmon, then another layer of rice.
  2. In a pan over medium heat, add in the vegetable oil, rice balls and brush with teriyaki sauce. Cook on both sides till golden.
  3. Top with some spicy mayo and enjoy!