Spicy Crunchy Salmon Roll with Avocado
Recipe information
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Cooking:
30 min.
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Servings per container:
5
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Source:

Ingredients for - Spicy Crunchy Salmon Roll with Avocado

1. Uncooked sushi rice - 1 cup
2. Water - 1 ½ cups
3. Rice wine vinegar - ¼ cup
4. White sugar - 2 tablespoons
5. Salt - ½ teaspoon
6. Nori (dry seaweed) - 5 sheets
7. Avocado, thinly sliced - 1 medium
8. Cream cheese, sliced lengthwise into 10 strips - 1 (8 ounce) package
9. Panko - 5 tablespoons
10. Cucumber, sliced lengthwise into 5 strips - 1 medium
11. Smoked salmon, chopped - 3 ounces
12. Masago - ¼ cup
13. Black sesame seeds - 1 teaspoon
14. White sesame seeds, toasted - 1 teaspoon
15. Hoisin sauce - 2 tablespoons
16. Sriracha mayonnaise - 2 tablespoons

How to cook deliciously - Spicy Crunchy Salmon Roll with Avocado

1. Stage

Rinse rice in a strainer until the water runs clear. Drain.

2. Stage

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.

3. Stage

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.

4. Stage

When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.

5. Stage

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.

6. Stage

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.

7. Stage

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.