Spicy Salmon Roll Recipes

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SPICY SALMON ROLL RECIPE



Spicy Salmon Roll Recipe image

Spicy Salmon Rolls made with your favorite salmon tossed in sriracha spicy mayo, then rolled in nori seaweed sheet and fluffy sushi rice! You can easily customize the roll by adding other delicious ingredients. It's so much cheaper than the restaurant.

Provided by Izzy

Categories     Dinner

Time 15m

Number Of Ingredients 11

1 ½ cup sushi rice (Japanese short grain rice such as California Calrose)
1 ½ cup water (This ratio produces the rice that's not too firm or mushy.)
1 ½ tablespoons sushi vinegar (or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)
4 oz sashimi-grade salmon ((113g), you can substitute smoked salmon or canned salmon)
2 teaspoons mayonnaise
1 teaspoon sriracha sauce
2 sheets nori (seaweed)
2 tablespoons white sesame seeds
soy sauce
wasabi paste
chopped green onions

Steps:

  • Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. You can also cook it in a regular saucepan on the stovetop (see recipe notes*).
  • Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
  • Cut the salmon into 1/2-inch thick strips.
  • In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
  • Mix salmon strips with spicy mayo in a medium bowl.
  • Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
  • Fold the nori sheets in half and split them by hands or using a pair of scissors.
  • Then place half of the nori sheet on top of the bamboo.
  • Take about 3/4 cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water** to prevent sticking.) Then sprinkle with white sesame*** evenly on top.
  • Flip the rice covered nori sheet so that rice is facing down.
  • Place salmon strips over the bottom third of the sheet.
  • Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
  • Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
  • Once the roll is complete, move the roll to the cutting board and use a sharp knife to cut it into two halves. Cut off the edges on each side, and then cut each half into 4 pieces to make 8 pieces from each roll.
  • Add small amount of spicy mayo on top of each sushi and garnish with chopped green onions.

Nutrition Facts : Calories 435 kcal, Carbohydrate 77 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 86 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SPICY SALMON ROLL WITH AVOCADO



Spicy Salmon Roll with Avocado image

Spicy salmon roll with avocado is a fun, delicious, and totally achievable kitchen project. Homemade sushi is easier than you might think.

Provided by Carolyn Gratzer Cope

Categories     Sandwiches

Time 1h

Number Of Ingredients 11

1 recipe sushi rice
1/2 pound sushi-grade salmon
2 ripe avocados
1 seedless cucumber
Spicy mayo
1 package sushi nori (dried seaweed)
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

Steps:

  • Prepare a batch of sushi rice and let it cool to body temperature (or room temperature if you prefer) while you prepare the fillings.
  • With a very sharp knife, cut the salmon into 1/4-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.
  • 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 1/2 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.
  • 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.

Nutrition Facts : Calories 374 calories, Carbohydrate 44.9 grams carbohydrates, Fat 16 grams fat, Fiber 3.4 grams fiber, Protein 13.1 grams protein

SPICY GARLIC SALMON



Spicy Garlic Salmon image

This is an unbelievably delicious and quick salmon recipe. You can play around with the ingredients: add fresh basil leaves instead of the chili or balsamic instead of the lemon juice. The wholegrain mustard is essential. You are guaranteed to love this one! Serve with a green salad, and enjoy!

Provided by Natalie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 2

Number Of Ingredients 8

2 cloves garlic, crushed
1 dried red chile pepper
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons fresh lime juice
sea salt to taste
freshly ground black pepper
2 (6 ounce) fillets salmon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
  • With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
  • Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 3.4 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 4.2 g, Sodium 561.1 mg, Sugar 0.5 g

SPICY SALMON ROLL



Spicy Salmon Roll image

Provided by Bobby Flay

Time 15m

Yield 1 roll

Number Of Ingredients 7

1/4 cup mayonnaise
2 tablespoons gochujang
1 teaspoon fish sauce
1 sheet nori
1 cup cooked sushi rice
2 or 3 thin slices salmon
Scallions, julienned

Steps:

  • For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined.
  • For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo.

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