Description

These Spicy Salmon Sushi Roll-Ups offer a delicious and accessible way to enjoy sushi-inspired flavors at home without needing specialized tools. Featuring tender, cooked salmon mixed with creamy, spicy mayo, seasoned sushi rice, fresh cucumber, and avocado, these roll-ups make a perfect lunch, appetizer, or fun meal for sushi lovers. Their bite-sized format and balanced flavors are both satisfying and easy to customize to taste preferences.

Ingredients

For the Sushi Roll-Ups

2 cups cooked sushi rice, cooled slightly
8 oz fresh salmon, cooked and flaked
4 sheets nori seaweed
½ avocado, thinly sliced
½ cucumber, cut into thin strips
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon salt

For the Spicy Mayo

¼ cup mayonnaise
1–2 tablespoons sriracha (adjust based on spice preference)
1 teaspoon soy sauce
½ teaspoon lime juice

For Serving

1 tablespoon sesame seeds
2 tablespoons sliced green onions
Soy sauce
Pickled ginger (optional)

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Instructions

Prepare Sushi Rice: Cook the sushi rice according to the package instructions. Once cooked, allow it to cool slightly to room temperature to make it easier to work with.
Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this vinegar mixture into the cooked rice to season it thoroughly without mashing the grains.
Cook the Salmon: Cook the fresh salmon by your preferred method (e.g. pan-searing or baking) until it reaches an internal temperature of 145°F (63°C) for safety. Let it cool, then flake it into small pieces.
Make Spicy Mayo: Combine mayonnaise, sriracha, soy sauce, and lime juice in a bowl. Mix until the sauce is smooth and creamy.
Combine Salmon and Spicy Mayo: Fold most of the spicy mayo into the flaked salmon to infuse it with flavor, keeping a small amount of mayo aside for topping after rolling.
Assemble the Rolls: Place one nori sheet shiny side down on a clean surface. Spread a thin, even layer of the seasoned sushi rice over the nori, leaving about 1 inch at the top edge free of rice.
Add Fillings: Along one edge of the rice-covered nori, lay cucumber strips, avocado slices, and the spicy salmon mixture evenly.
Roll the Sushi: Roll the nori tightly from the edge with the fillings, using damp fingers to help seal the top border without rice.
Repeat: Repeat the spreading, filling, and rolling process with the remaining ingredients to make additional rolls.
Slice the Rolls: Use a sharp knife dampened with water to slice each sushi roll into bite-sized pieces. Clean the knife between cuts for neat slices.
Garnish and Serve: Drizzle the reserved spicy mayo over the top of each piece, then sprinkle with sesame seeds and sliced green onions. Serve alongside soy sauce and pickled ginger if desired.

Notes

Use cooked salmon to ensure food safety and ease of preparation.
Leftover cooked salmon is an excellent shortcut and works perfectly for this recipe.
Customize the filling by adding shredded carrots or cream cheese for additional flavor and texture.
Adjust the amount of sriracha in the spicy mayo to match your preferred spice level.
Keep your knife damp when slicing sushi to achieve clean cuts without squashing the rolls.
Store any leftovers in an airtight container in the refrigerator and consume within 24 hours for best freshness.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Lunch, Appetizer, Seafood, Sushi
Method: Stovetop
Cuisine: Japanese-Inspired