
Why You’ll Love This Recipe
Spicy Salmon Sushi Roll-Ups are a delicious and easy-to-make twist on traditional sushi rolls. The combination of tender flaked salmon with a creamy and spicy mayonnaise mixture creates a savory base, while the fresh vegetables, avocado, and nori wrap everything together in a flavorful bite. These rolls are perfect for a fun sushi night at home, offering the satisfying taste of sushi without the need for rolling expertise. Plus, they’re customizable, making them ideal for all types of sushi lovers.
Ingredients
- 2 (6 ounce) cans salmon, drained and flaked
- 3 tablespoons mayonnaise
- 3 teaspoons Sriracha
- 2 teaspoons rice vinegar
- 6 sheets nori
- 2 cups cooked and cooled short- or medium-grain rice
- 1 tablespoon toasted sesame seeds
- 2 Persian (mini) cucumbers, cut into matchsticks
- 1 large carrot, cut into matchsticks
- 2 scallions, halved lengthwise and cut into 2-inch pieces
- ½ cup fresh cilantro sprigs
- 1 ripe avocado, sliced
- Lime wedges, pickled ginger, wasabi & reduced-sodium tamari for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Salmon Filling:
In a medium bowl, combine the drained and flaked salmon with mayonnaise, Sriracha, and rice vinegar. Mix well until the ingredients are fully combined and the salmon is evenly coated. - Prepare the Rice:
Lay out a sheet of nori on a flat surface, such as a bamboo sushi mat or a clean countertop. With wet fingers, spread an even layer of the cooled rice over the nori, leaving about 1 inch of nori on the top edge. - Assemble the Roll-Up:
Place a spoonful of the spicy salmon mixture along the center of the rice. Add a few matchsticks of cucumber, carrot, and scallion, then top with a few cilantro sprigs and a slice or two of avocado. - Roll the Sushi:
Carefully lift the edge of the nori closest to you and roll it away from you while gently pressing to form a tight cylinder. Moisten the top edge of the nori with a little water to seal the roll. - Slice the Roll:
Using a sharp knife, slice the roll into bite-sized pieces. Repeat with the remaining ingredients. - Serve:
Serve the sushi roll-ups with lime wedges, pickled ginger, wasabi, and reduced-sodium tamari for dipping.
Servings and timing
- Servings: 4-6 (depending on the size of the rolls)
- Preparation time: 20 minutes
- Cooking time: 0 minutes
Variations
- Add more protein: You can replace the canned salmon with tuna or cooked shrimp for a different sushi experience.
- Spicy level: Adjust the amount of Sriracha based on your spice tolerance. Add more for extra heat or reduce it for a milder flavor.
- Vegetarian option: Skip the salmon and fill the rolls with more vegetables like avocado, cucumber, and pickled radish.
- Rice alternatives: For a low-carb version, swap the rice for cauliflower rice or a grain-free alternative.
Storage/Reheating
Sushi rolls are best enjoyed fresh, but you can store any leftover rolls in the fridge for up to 1 day. Wrap them tightly in plastic wrap to keep them from drying out. Reheat is not recommended as it may affect the texture and flavor of the ingredients, particularly the rice.
FAQs
1. Can I use cooked salmon instead of canned salmon?
Yes, you can use cooked or fresh salmon in place of canned. Just make sure it’s flaked into small pieces.
2. Can I make these sushi rolls ahead of time?
Sushi rolls are best eaten fresh, but you can prepare the ingredients ahead of time and assemble them just before serving.
3. Can I use other vegetables in the rolls?
Absolutely! Feel free to swap the cucumber, carrot, and scallion with other veggies like bell peppers, radishes, or sprouts for a unique twist.
4. Can I make these rolls without nori?
If you don’t have nori, you can serve the salmon mixture and veggies as a salad or in a lettuce wrap for a different presentation.
5. What can I serve these rolls with besides tamari?
These rolls are delicious with lime wedges, pickled ginger, or wasabi. You can also serve them with a soy-based dipping sauce.
6. How do I keep the rice from sticking?
Make sure your hands are wet when spreading the rice to prevent it from sticking. If you have a bamboo sushi mat, it can help create a tighter roll as well.
7. Can I freeze these sushi rolls?
It’s not recommended to freeze sushi rolls, especially with fresh vegetables and avocado. The texture will change once frozen and thawed.
8. What is the best type of rice for sushi rolls?
Short-grain or medium-grain rice works best for sushi rolls because it sticks together, making it easier to roll. Make sure the rice is cooked and cooled before using.
9. Can I add more sauce to the rolls?
If you love the spicy flavor, you can drizzle additional Sriracha or a spicy mayo mixture over the top of the rolls before serving.
10. Can I make these rolls without rice vinegar?
Rice vinegar gives the rice a slightly tangy flavor, but if you don’t have any, you can substitute with white wine vinegar or apple cider vinegar.
Conclusion
Spicy Salmon Sushi Roll-Ups are a flavorful and fun way to enjoy sushi at home. With the perfect balance of creamy, spicy, and crunchy ingredients, these roll-ups are a crowd-pleaser. The addition of fresh vegetables and avocado gives them a refreshing contrast, while the Sriracha-spiced salmon makes every bite satisfying. Whether you’re hosting a sushi night or just craving something tasty, these roll-ups are sure to impress!
Print
Spicy Salmon Sushi Roll-Ups
A fun and flavorful twist on sushi rolls with spicy salmon, creamy avocado, fresh vegetables, and a tangy peanut sauce, perfect for a sushi night at home.
- Total Time: 20 minutes
- Yield: 4-6 servings
Ingredients
2 (6 ounce) cans salmon, drained and flaked
3 tablespoons mayonnaise
3 teaspoons Sriracha
2 teaspoons rice vinegar
6 sheets nori
2 cups cooked and cooled short- or medium-grain rice
1 tablespoon toasted sesame seeds
2 Persian (mini) cucumbers, cut into matchsticks
1 large carrot, cut into matchsticks
2 scallions, halved lengthwise and cut into 2-inch pieces
½ cup fresh cilantro sprigs
1 ripe avocado, sliced
Lime wedges, pickled ginger, wasabi & reduced-sodium tamari for serving
Instructions
- In a medium bowl, combine the drained and flaked salmon with mayonnaise, Sriracha, and rice vinegar. Mix well until the ingredients are fully combined and the salmon is evenly coated.
- Lay out a sheet of nori on a flat surface, such as a bamboo sushi mat or a clean countertop. With wet fingers, spread an even layer of the cooled rice over the nori, leaving about 1 inch of nori on the top edge.
- Place a spoonful of the spicy salmon mixture along the center of the rice. Add a few matchsticks of cucumber, carrot, and scallion, then top with a few cilantro sprigs and a slice or two of avocado.
- Carefully lift the edge of the nori closest to you and roll it away from you while gently pressing to form a tight cylinder. Moisten the top edge of the nori with a little water to seal the roll.
- Using a sharp knife, slice the roll into bite-sized pieces. Repeat with the remaining ingredients.
- Serve the sushi roll-ups with lime wedges, pickled ginger, wasabi, and reduced-sodium tamari for dipping.
Notes
For a more filling roll, add extra protein like cooked shrimp, tuna, or tofu.
For a spicier kick, adjust the Sriracha to your taste or add extra chili flakes to the filling.
If you don’t have nori, consider using lettuce wraps or serving the salmon mixture as a salad.
Make sure to keep your hands wet when working with the rice to avoid it sticking to your fingers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sushi
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll-up
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg