Easy Spicy Salmon Sushi

A delightful blend of fresh flavors and textures, this Easy Spicy Salmon Sushi features sticky sushi rice, tender spicy salmon, crunchy cucumber, and creamy avocado, all beautifully rolled in nori.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Japanese

Calories: 350

Ingredients Method Notes

Ingredients

For the sushi rice

2 cups sushi rice Short-grain rice for optimal stickiness.
2 1/2 cups water For cooking sushi rice.
1/4 cup rice vinegar Gives the rice a tangy flavor.
1 tablespoon sugar To balance the vinegar.
1 teaspoon salt Enhances flavor.

For the filling

1 pound fresh salmon, diced Use sushi-grade salmon for safety.
2 tablespoons mayonnaise Adds creaminess.
1 tablespoon sriracha sauce For spice; adjust to taste.

For assembly

Nori sheets To roll the sushi.
Cucumber, julienned Adds crunch.
Avocado, sliced For creaminess.
Sesame seeds, for garnish Sprinkle for finishing touch.

Method

Preparation

Rinse sushi rice under cold water until the water runs clear.
Cook the rice with 2 1/2 cups of water in a rice cooker or pot until tender.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice after it has cooled.
In another bowl, combine diced salmon, mayonnaise, and sriracha sauce.

Assembly

Lay a sheet of nori on a bamboo mat, spread a thin layer of sushi rice on top, leaving a small border at the top.
Add a line of the spicy salmon mixture, along with cucumber and avocado, across the center of the rice.
Roll the sushi tightly using the mat, then slice into pieces.
Sprinkle with sesame seeds and serve with soy sauce.

Notes

Serve with soy sauce for dipping, wasabi for extra heat, and pickled ginger for freshness. Store leftovers in an airtight container in the fridge for up to 24 hours. Enjoy fresh for best texture.