My Family Begs for Seconds – This Spicy Salmon Sushi Is a Weeknight Winner!
Okay, confession time. I’ve never been much of a sushi chef. The idea of perfectly rolling rice and delicate fillings always seemed…intimidating. Like, special equipment and years of training intimidating. But my kids? They love sushi. Especially anything spicy. So, I decided to try and make it at home.
The first attempt? Let’s just say it was less “beautiful bento box” and more “sad, sticky rice pile.” Undeterred (and fueled by caffeine), I tweaked the recipe. I simplified everything. I focused on flavor. And guess what? I nailed it. Big time.
Now, every Friday night, my family demands spicy salmon sushi. Seriously, they practically stage a revolt if I even suggest ordering pizza. And last week? I doubled the salmon just to avoid a potential squabble over the last piece. Doubling it again this week, I think. This spicy salmon sushi recipe has become a family tradition.
This recipe is a lifesaver, especially on those hectic weeknights. It’s surprisingly easy, even for a sushi-making novice like me, and it delivers a huge flavor punch. The best part? You probably already have most of the ingredients in your pantry.
Why You’ll Love This Spicy Salmon Sushi
This isn’t your average, complicated sushi recipe. Here’s why you’ll fall in love with it:
- Quick & Easy: From start to finish, it’s ready in under 30 minutes.
- Budget-Friendly: Skip the expensive takeout and use affordable ingredients.
- Customizable Heat: Adjust the spice level to your family’s preference. Mild to wild – it’s all good!
- Crowd-Pleaser: Even picky eaters will love the fresh, vibrant flavors.
- No Special Equipment Needed: No fancy rolling mats required (though they do help if you have one!).
Ingredients List
Here’s what you’ll need to make this spicy salmon sushi a reality:
- Sushi Rice: 2 cups cooked according to package directions (short-grain is best). I like to add a splash of rice vinegar for extra tang.
- Sushi Vinegar: 3 tablespoons (or a mix of rice vinegar, sugar, and salt if you’re feeling fancy).
Salmon: 1 pound sushi-grade salmon, skin removed and diced into small cubes. Pro Tip: Make sure you buy sushi-grade salmon from a reputable source!*
- Mayonnaise: 1/4 cup. Kewpie mayo is my go-to for that extra umami flavor, but regular mayo works too.
- Sriracha: 1-2 tablespoons, depending on your spice tolerance. Start small and add more to taste!
- Soy Sauce: For serving. Low-sodium is always a good choice.
- Sesame Oil: 1 teaspoon. Adds a nutty depth.
- Green Onions: 2-3, thinly sliced.
- Avocado: 1, thinly sliced (optional, but highly recommended!).
- Nori Sheets: (Seaweed sheets) 5-6 sheets. Cut in half for easier rolling.
- Sesame Seeds: For garnish (optional).
- Pickled Ginger: For serving (optional).
- Wasabi: For serving (optional).
Step-by-Step Instructions
Ready to roll? Here’s how to make the best spicy salmon sushi you’ve ever tasted:
1. Prepare the Rice: Cook your sushi rice according to package directions. While it’s still warm, gently mix in the sushi vinegar. Let it cool slightly.
2. Make the Spicy Salmon Mixture: In a medium bowl, combine the diced salmon, mayonnaise, sriracha, sesame oil, and green onions. Mix well. Taste and adjust the sriracha to your liking.
3. Assemble the Sushi: Place a half sheet of nori on a clean surface (or on a bamboo rolling mat, if you have one).
4. Add the Rice: Spread a thin layer of rice evenly over the nori, leaving about a half-inch border at the top.
5. Add the Filling: Spoon a line of the spicy salmon mixture in the center of the rice. Add a few slices of avocado, if using.
6. Roll It Up: Using the rolling mat (or your hands), carefully roll the sushi from the bottom up, pressing gently to seal the roll. Moisten the top edge of the nori with a little water to help it stick.
7. Slice and Serve: Using a sharp, wet knife, slice the sushi roll into 6-8 pieces.
8. Garnish and Enjoy: Sprinkle with sesame seeds (optional). Serve immediately with soy sauce, pickled ginger, and wasabi, if desired.
Presentation Ideas
- Classic Rolls: Slice the rolls as described above for a traditional presentation.
- Sushi Bowls: Deconstruct the sushi! Layer rice, salmon mixture, avocado, and other toppings in a bowl.
- Sushi Burrito: Use a full sheet of nori and stuff it with rice, salmon, and veggies for a grab-and-go meal.
- Spicy Salmon Onigiri: Form the rice into triangles and stuff with the salmon mixture for a fun, handheld snack.
Pro Tips and FAQs
- Can I use different fish? Absolutely! Tuna, yellowtail, or even cooked shrimp work great in this recipe.
- What if I don’t have sushi rice? You can use other short-grain rice, but the texture won’t be quite the same.
- How do I prevent the rice from sticking? Wet your hands with water before handling the rice. This will help keep it from sticking to your fingers.
- How do I make it less spicy? Reduce the amount of sriracha, or substitute it with a milder chili sauce.
- How long does it last? Best consumed immediately, but leftovers can be stored in the refrigerator for up to 24 hours.
Conclusion
This spicy salmon sushi recipe has truly revolutionized our weeknight dinners. It’s quick, easy, and packed with flavor – a winning combination in my book. And the best part? It’s totally customizable to suit your family’s tastes. So ditch the takeout menu and give this recipe a try! I promise, you won’t be disappointed.
Let us know in the comments if you tried this spicy salmon sushi recipe! We’d love to hear your feedback and any variations you tried. Don’t forget to share this recipe with your sushi-loving friends and family!