SPICY SALMON ROLL RECIPE
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
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 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
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
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
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
Provided by Bobby Flay
Time 15m
Yield 1 roll
Number Of Ingredients 7
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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- Rinse rice in fine mesh strainer under cold water for a few minutes then shake off excess water. Place into large sauce pot along with water. Cook covered over low/medium heat, bring to a simmer, turn heat down to low and cook just until water is evaporated - about 7 to 8 minutes. Remove from heat.
- In small saucepan, combine the rice vinegar, sugar and salt. Cook over low heat and stir until dissolved. Pour over prepared rice, stir with wooden spoon, cover rice and let stand for at least 30 minutes before using. Let the rice cool enough so it's just warm to touch.
- Other ingredients/tools needed, all based on preference: wooden bamboo rolling mat dried nori seaweed sheets
- Spread thin layer of rice over nori sheet. Moisten hands with water and oil mixture to keep the rice from sticking. Top with desired fillings and roll as show in video demonstration. Serve salmon sushi roll immediately.
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- Place a sheet of nori, shiny side down with the longest side closest to you, on a piece of parchment paper that's about 2-3 inches longer than the nori on the top and bottom (or you can use a bamboo sushi mat). Spoon a heaping cup of sushi rice on top of the nori. Dip your fingers in water (this will help to prevent the rice from sticking), then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom, adding more rice as needed.
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- Fill a small bowl with water. Place 1 nori sheet on a sushi rolling mat or piece of plastic wrap, with a long end facing you. With wet fingertips, cover the bottom half of the nori with 1/3 cup rice, then sprinkle with 1/2 teaspoon sesame seeds. Working 2 inches from the bottom of the roll, top with one-sixth each of the salmon mixture, cucumbers, carrot, scallions, cilantro and avocado. Using the mat to help you, roll up the nori, tucking the ingredients tightly as you work. Repeat with the remaining ingredients. Serve the rolls immediately, with lime wedges, pickled ginger, wasabi and tamari, if desired.
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Cuisine AsianTotal Time 15 minsCategory AppetizersCalories 432 per serving
- To prepare this yummy sushi roll recipe, chop sushi grade salmon on a chopping board and mix it with mayonnaise and red chilli flakes in a glass bowl. Put a rice wrapper sheet (if available, choose a nori sheet for an authenticated flavour) on top of a bamboo mat. Spread a quarter portion of sushi rice on top of the nori sheet.
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- Cook sushi rice: Add the washed rice and water to the rice cooker, and cook according to the instruction. 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).
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- Keep all ingredients ready. The cooked prepared sushi rice for one. Slice the avocado into 8 pieces and the salmon into 3 slices, cut one of the 3 slices into two.
- Prepare spicy mayo by combining mayo with sriracha. Best is to pour it into a squeeze bottle, so to pour it easily in one line later over the sushi rice.
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