Homemade Salmon Rolls with Spicy Mayo Drizzle
These Homemade Salmon Rolls are a perfect blend of fresh salmon, creamy avocado, crisp cucumber, and smooth cream cheese, all wrapped in seasoned sushi rice and nori. Topped with a spicy mayo drizzle, these rolls bring a restaurant-quality sushi experience right into your kitchen!
Ingredients
- 🛒 Precisely Measured Ingredients
- For the Sushi Rolls
- 1 cup sushi rice or short-grain white rice
- 2 ½ cups water for cooking sushi rice
- 2 tbsp rice vinegar
- ½ tsp sugar
- ¼ tsp salt
- 2 fillets skinless salmon
- 1 tbsp olive oil for cooking salmon
- ½ avocado sliced into thin strips
- â…“ large cucumber julienned
- â…› block cream cheese about 1 oz, cut into strips
- 1 package sushi nori sheets seaweed wraps, about 8-12 sheets
- For the Spicy Mayo Drizzle
- ½ cup mayonnaise
- 1-2 tbsp sriracha sauce adjust for spice preference
- 1 tsp sesame oil optional, for extra flavor
Instructions
- 🔥 Instructions: How to Make Salmon Rolls
- Step 1: Prepare the Sushi Rice
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a rice cooker or a pot, combine rice and water. Cook until the rice is soft and fluffy.
- While still warm, mix in rice vinegar, sugar, and salt. Stir gently and let the rice cool completely.
- Step 2: Cook the Salmon
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking sheet with olive oil.
- Place the salmon fillets on the sheet, drizzle with olive oil, and bake for 12-15 minutes until the salmon flakes easily with a fork.
- Once cooked, let the salmon cool and flake it into small pieces.
- Step 3: Prepare the Fillings
- Slice the avocado, cucumber, and cream cheese into thin, even strips.
- Arrange all your ingredients for easy access before assembling the rolls.
- Step 4: Assemble the Sushi Rolls
- Lay a nori sheet (shiny side down) on a bamboo sushi mat or a clean cutting board.
- Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange flaked salmon, avocado, cucumber, and cream cheese in a horizontal line near the bottom of the rice.
- Using the sushi mat, gently roll the sushi away from you, applying even pressure to form a tight roll.
- Seal the roll by pressing the edge of the nori with a bit of water.
- Repeat for the remaining ingredients.
- Step 5: Slice and Serve
- Using a sharp knife, slice each roll into 6-8 even pieces.
- Wipe the knife with a damp towel between cuts for clean slices.
- Drizzle with spicy mayo sauce and sprinkle with sesame seeds if desired.
Notes
✅ Use fresh, high-quality salmon if consuming raw. If unsure, stick with baked or smoked salmon.
✅ Keep your hands wet when handling rice to prevent sticking.
✅ Chill the rolls for 5-10 minutes before slicing for cleaner cuts.
✅ For extra crunch, add tempura flakes inside or on top.
✅ Keep your hands wet when handling rice to prevent sticking.
✅ Chill the rolls for 5-10 minutes before slicing for cleaner cuts.
✅ For extra crunch, add tempura flakes inside or on top.