Spicy Salmon Roll with Avocado
Spicy salmon roll with avocado is a fun, delicious, and totally achievable kitchen project. Homemade sushi is easier than you might think.
Servings: 6
Calories: 374kcal
Ingredients
- 1 recipe sushi rice
- ½ pound sushi-grade salmon
- 2 ripe avocados
- 1 seedless cucumber
- Spicy mayo
- 1 package sushi nori dried seaweed
TO GARNISH AND SERVE
- 1 small jar masago smelt roe or tobiko (flying fish roe), optional
- Black and white sesame seeds optional
- Sliced scallions optional
- Low-sodium soy sauce
- Wasabi
Instructions
Make the rice
- Prepare a batch of sushi rice and let it cool to body temperature (or room temperature if you prefer) while you prepare the fillings.
For the fillings
- With a very sharp knife, cut the salmon into ¼-inch-thick strips.
- Halve and pit the avocados. Slice the flesh lengthwise into strips and scoop it from the skin with a large spoon.
- Cut cucumber in half lengthwise and scoop out the watery center from each half with a small spoon. Then cut each half in half crosswise, and cut each quarter into 4 sticks.
To assemble the sushi
- Lay a bamboo sushi mat on a cutting board with one of the short sides facing you. Cover the surface of the mat with plastic wrap.
- Place a piece of nori on the mat, with the shiny side down and one of the short sides toward you.
- Wet your hands (a bowl of warm water with a splash of rice vinegar helps here) and pick up about ½ cup of rice.
- Using your hands, spread the rice fairly evenly over the surface of the nori, leaving the half-inch strip farthest from you riceless. You don’t need to spread the rice perfectly to end up with good-looking sushi.
- Near the end closest to you, lay a strip of fish and some avocado and cucumber across the entire width of the rice.
- Spread on a generous bit of spicy mayo and sprinkle with roe, if using.
- Using your finger, wet the bare strip of nori to ensure it will seal the roll.
To roll the sushi
- Lift up the edge of the bamboo mat closest to you and tuck your thumbs underneath.
- Use the rest of your fingers to hold the fillings in place for a moment while you roll the mat once away from you to enclose the filling in the nori.
- Continue to roll the mat away from you, pressing gently and pulling slightly toward yourself at the bottom, to shape the roll.
- Remove the bamboo mat.
- Wipe the blade of your sharp knife with a wet paper towel or kitchen towel. Cut the roll in half crosswise, and then slice each half into three or four rounds.
- Sprinkle with roe, scallions, and/or sesame seeds, if using.
- Serve with soy sauce for dipping and wasabi and pickled ginger, if you like.
Video
Notes
- Make sushi rolls within the hour that you'd like to eat them.
- Store leftover sushi rice in a tightly sealed container in the fridge for up to a week. Use leftovers for poke bowls and sushi bowls rather than for rolls.
Nutrition
Calories: 374kcal | Carbohydrates: 44.9g | Protein: 13.1g | Fat: 16g | Fiber: 3.4g