Spicy Salmon Maki
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Spicy Salmon Maki

1. Glutinous white rice (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) - 1 (1 ounce) package
7. Avocado, thinly sliced - 1 medium
8. Farmed Atlantic salmon - 1 (8 ounce)
9. Green onions, halved lengthwise - 3 stalks
10. Sriracha mayonnaise (Kikkoman) - ¼ cup
11. Hoisin sauce - 2 tablespoons
12. Black sesame seeds - 2 teaspoons
13. Toasted sesame seeds - 2 teaspoons
14. Wasabi paste, or to taste - ½ teaspoon
15. Pickled ginger, or to taste - 1 tablespoon

How to cook deliciously - Spicy Salmon Maki

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.