Spicy Salmon Sushi Rolls with Homemade Sriracha Mayo
These spicy salmon sushi rolls offer a delightful combination of fresh flavors, beautifully wrapped in nori. Perfect for a healthy sushi rolls recipe, they feature omega-3-rich salmon and a homemade sriracha mayo that adds a delicious kick. Enjoy these baked salmon sushi rolls that are easy to make and great for family dinners!
Ingredients
- 1 pound wild salmon
- Salt and freshly ground black pepper
- 1 tablespoon fresh lime juice (about ½ lime)
- 1 teaspoon low-sodium tamari or soy sauce, plus more for serving
- 1 garlic clove grated on microplane
- 1 teaspoon freshly grated ginger
- 3 tablespoons mayonnaise
- 2-4 teaspoons Sriracha, to taste
- 5 sheets nori
- 1 batch Sushi Rice (recipe linked above)
- ½ large English cucumber, cut into julienned strips
- 1 avocado pitted and thinly sliced
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the salmon on the sheet, season with salt and pepper, and roast for 8-14 minutes until flakey and just pink in the center. Let cool.
- In a medium bowl, mix lime juice, tamari, grated garlic, and ginger. Add the roasted salmon, breaking it into small pieces with a fork. Stir in mayo and Sriracha to taste, combining everything well. Adjust seasoning as needed.
- Place a sheet of nori, shiny side down, on a sushi mat or parchment paper. Spread ¾ cup of sushi rice evenly, leaving a 1-inch border at the top. Dip your fingers in water as needed to avoid sticking.
- Add a line of cucumber, spicy salmon mixture, and a few slices of avocado across the bottom third of the rice layer.
- Carefully roll the nori away from you using the mat or parchment for support. Seal the edge with a bit of water. Repeat for remaining rolls.
- Slice into bite-sized rolls with a sharp knife or serve as sushi burritos. Pair with tamari for dipping, if desired.
Notes
Optional recipe notes or tips.