How to Make Spicy Crunchy Salmon Roll with Avocado - A Step-by-Step Guide

Are you a fan of sushi rolls and looking to spice up your usual order? Then you'll love the Spicy Crunchy Salmon Roll with Avocado. This delectable dish combines fresh salmon, creamy avocado, and a satisfying crunch all wrapped up in a nori roll. It's the perfect way to add some heat and texture to your sushi experience.

Whether you're a sushi enthusiast or a newcomer to the world of Japanese cuisine, this recipe is sure to impress. The combination of spicy salmon and creamy avocado i...

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Ingredients

  • 1 cup uncooked sushi rice
  • 1 ½ cups water
  • ¼ cup rice wine vinegar
  • 2 tablespoons white sugar
  • ½ teaspoon salt
  • 5 sheets nori (dry seaweed)
  • 1 medium avocado, thinly sliced
  • 1 (8 ounce) package cream cheese, sliced lengthwise into 10 strips
  • 5 tablespoons panko
  • 1 medium cucumber, sliced lengthwise into 5 strips
  • 3 ounces smoked salmon, chopped
  • ¼ cup masago
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds, toasted
  • 2 tablespoons hoisin sauce
  • 2 tablespoons Sriracha mayonnaise

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 25 mins
  • Servings: 5
  • Yield: 40 pieces sushi

  • Rinse rice in a strainer until the water runs clear. Drain.
  • Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
  • While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
  • When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
  • Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
  • Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
  • Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.
  • Nutrition

    496 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 97mg
    • Sodium: 703mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 14g
    • Vitamin C: 8mg
    • Calcium: 71mg
    • Iron: 3mg
    • Potassium: 416mg