SPICY SALMON SUSHI ROLL
Want to make your own sushi at home? Start with this delicious spicy salmon sushi roll recipe with avocado, cucumber and tobiko! The creamy avocado and the crunchy and refreshing cucumber pair perfectly with the spicy salmon and briny tobiko. It’s a simple combination of flavors with easy to source ingredients! Plus, I’m sharing an easy sushi rice recipe. If you haven’t watched my ‘How To Make Sushi’ video, make sure it to check it out for more detailed sushi making instructions! I have the link and video down below!
Just a few things to keep in mind when making sushi at home: make sure your fish/seafood is fresh and sushi-grade! This is very important for flavor and food-safety! If you’re not sure, always ask! I get my sushi ingredients at a Japanese supermarket or a local fish market that deliveries to sushi restaurants across town. If you want to play it safe, you can always use smoked salmon, or go with a recipe that has cooked seafood. The second is getting good, sushi-grade rice. Get the right rice to ensure that your rolls stay together and don’t fall apart!
INGREDIENTS
For Fillings:
INSTRUCTIONS
for full instruction please see : tatyanaseverydayfood.com
Just a few things to keep in mind when making sushi at home: make sure your fish/seafood is fresh and sushi-grade! This is very important for flavor and food-safety! If you’re not sure, always ask! I get my sushi ingredients at a Japanese supermarket or a local fish market that deliveries to sushi restaurants across town. If you want to play it safe, you can always use smoked salmon, or go with a recipe that has cooked seafood. The second is getting good, sushi-grade rice. Get the right rice to ensure that your rolls stay together and don’t fall apart!
INGREDIENTS
- 1 1/2 cups short grain Japanese rice
- 1 3/4 cup cold water
- 2 tablespoons rice vinegar
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
For Fillings:
- sushi-grade salmon: I purchase mine at a Japanese specialty store
- tabiko, avocado, cucumber, spicy mayo, eel sauce
- tamari, wasabi paste
- nori seaweed sheets
INSTRUCTIONS
- Rinse rice in fine mesh strainer under cold water for a few minutes then shake off excess water. Place into large sauce pot along with water. Cook covered over low/medium heat, bring to a simmer, turn heat down to low and cook just until water is evaporated - about 7 to 8 minutes. Remove from heat.
- In small saucepan, combine the rice vinegar, sugar and salt. Cook over low heat and stir until dissolved. Pour over prepared rice, stir with wooden spoon, cover rice and let stand for at least 30 minutes before using. Let the rice cool enough so it's just warm to touch.
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for full instruction please see : tatyanaseverydayfood.com
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