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How to Make Spicy Salmon Maki - A Step-by-Step Guide

When it comes to sushi, there are countless types and variations to choose from. One of the most popular and delicious options is the Spicy Salmon Maki. This delectable dish features fresh salmon, wrapped in rice and seaweed, and then topped with a spicy mayo sauce. The combination of flavors and textures in this sushi roll is sure to please even the most discerning sushi enthusiast.

What makes the Spicy Salmon Maki so special is the way the spicy mayo sauce complements the flavor of ...

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Ingredients

  • 1 cup glutinous white rice (sushi rice)
  • 1 ½ cups water
  • ¼ cup rice wine vinegar
  • 2 tablespoons white sugar
  • ½ teaspoon salt
  • 1 (1 ounce) package nori (dry seaweed)
  • 1 medium avocado, thinly sliced
  • 1 (8 ounce) farmed Atlantic salmon
  • 3 stalks green onions, halved lengthwise
  • ¼ cup sriracha mayonnaise (Kikkoman)
  • 2 tablespoons hoisin sauce
  • 2 teaspoons black sesame seeds
  • 2 teaspoons toasted sesame seeds
  • ½ teaspoon wasabi paste, or to taste
  • 1 tablespoon pickled ginger, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 salmon rolls

  • 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.

    • Nutrition

    506 cal.

    • Total Fat: 25g
    • Saturated Fat: 4g
    • Cholesterol: 38mg
    • Sodium: 631mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 17g
    • Vitamin C: 12mg
    • Calcium: 69mg
    • Iron: 2mg
    • Potassium: 566mg

    Categories

    Rice recipes
    Nori recipes
    Salmon recipes
    Vegetable recipes