Spicy Salmon Roll With Avocado Recipes

SPICY SALMON ROLL WITH AVOCADO

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.

SPICY SALMON MAKI

Steps:

• Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
• Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
• Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
• Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
• Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
• Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.