Description

This Crunchy Salmon Roll recipe is a delicious homemade sushi roll featuring fresh sushi-grade salmon, crisp cucumber, creamy avocado, and a zesty sriracha mayo sauce topped with crispy tempura flakes for a satisfying crunch. Perfect for sushi lovers looking to recreate the fresh flavors and textures of their favorite roll in the comfort of their own kitchen.

Ingredients

Scale

Sushi Rice

1 cup sushi rice, cooked and seasoned with 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt

Roll Ingredients

4 sheets nori (seaweed)
1/2 lb fresh salmon, sushi-grade, sliced into thin strips
1 cucumber, julienned
1 avocado, sliced

Crunchy Topping & Sauce

1/4 cup tempura flakes (or crispy fried onions for an alternative)
1 tablespoon sesame seeds (optional)
2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
1 tablespoon sriracha sauce (adjust to your spice preference)
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil (optional)
Chopped scallions or green onions
Extra sesame seeds, for garnish

Serving

Pickled ginger (optional)
Soy sauce for dipping

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Instructions

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch, ensuring perfect texture.
Cook the Rice: Cook the rinsed rice according to the package instructions or using a rice cooker for consistent results.
Season the Rice: While the rice is hot, gently mix in the seasoned rice vinegar made from rice vinegar, sugar, and salt. Allow the rice to cool to room temperature before assembling.
Make the Sauce: In a small bowl, whisk together mayonnaise, sriracha sauce, soy sauce, and sesame oil until smooth. Set aside for later use.
Lay the Nori Sheet: Place a bamboo sushi mat on a clean surface and lay one sheet of nori on it with the shiny side facing down.
Spread the Rice: Wet your hands to prevent sticking. Spread an even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Add Salmon: Arrange a few thin strips of fresh salmon along the center of the rice layer.
Add Vegetables: Place julienned cucumber and sliced avocado carefully on top of the salmon strips.
Roll the Sushi: Using the bamboo mat, tightly roll the sushi from the bottom edge, applying gentle pressure and sealing the top border with a little water to secure the roll.
Apply Sauce: Spread a thin, even layer of the prepared sriracha mayo sauce on top of the rolled sushi for flavor and moisture.
Add Crunchy Topping: Sprinkle tempura flakes or crispy fried onions over the sauce layer to add a crunchy texture.
Slice the Roll: Use a sharp knife dipped in water to slice the roll into bite-sized pieces without crushing it.
Garnish: Sprinkle sesame seeds and chopped scallions over the sliced rolls, and optionally drizzle extra sauce for enhanced flavor.
Serve: Present the sushi rolls with soy sauce, pickled ginger, and wasabi on the side for dipping and garnishing.

Notes

Use sushi-grade salmon to ensure freshness and safety when consuming raw fish.
Wet your hands or knife with water to prevent rice from sticking during rolling and slicing.
If you prefer less spice, adjust the amount of sriracha or omit it entirely.
Tempura flakes add authentic crunch but can be substituted with crispy fried onions for an easier alternative.
Store leftover sushi rolls wrapped tightly in plastic wrap and consume within 24 hours for best taste.
For gluten-free options, use tamari instead of regular soy sauce.