Spicy Salmon Roll, Inspired by Sushishima

Laina Eartharcher

Contains: fish, sesame

Total Cooking Time: ~1 hour
Yield: 1 roll

Ingredients:

  • Prepared sushi rice, approximately 1 cup
  • Cucumber, julienne – 1/4 each
  • Salmon, minced – 2-3 ounces
  • Sriracha sauce – 1 tablespoon
  • White sesame seed – to taste
  • Black sesame seed – to taste
  • Sushi nori (seaweed) – 1 sheet

Equipment:

  • Long non-serrated knife, freshly sharpened (sharpness is extremely important!)
  • Sushi mat
  • Plastic wrap
  • Small bowl/dish with water (for dipping your fingers to keep them lubricated when working with the sticky rice)

Directions:

  1. Mix sriracha into salmon until well-combined, set aside
  2. Wrap sushi mat with plastic wrap to prevent sticking
  3. Place nori shiny side up on mat, cover edge to edge with rice (use full cup, spread evenly) (make sure to dip your fingers into the bowl of water to prevent rice from sticking to you)
  4. Sprinkle sesame seeds on top of rice
  5. Flip nori so that rice side is down, in contact with mat
  6. Fill center of nori with cucumber and salmon
  7. Lifting one edge of the sushi mat, roll nori over filling and pull back to form a tight seal
  8. Re-position roll to near edge of mat, and finish rolling, using firm pressure
  9. Final shape the roll by rolling on cutting board with gentle, even pressure all over
  10. Slice roll into 8 evenly sized pieces, wiping knife with a damp cloth after each slice

This recipe was inspired by Sushishima, an award-winning sushi restaurant right here in San Antonio!