Description
These spicy salmon sticky rice roll ups are a quick, no-fuss way to enjoy sushi flavors at home. Creamy salmon, sticky rice, and nori come together in compact, crave-worthy bites topped with scallions and sesame seeds.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 ounces sushi-grade or cooked salmon, finely chopped
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha or hot sauce
- 3 nori sheets, halved
- 2 tablespoons chopped scallions
- 1 teaspoon sesame seeds
Instructions
- Rinse the rice until water runs clear. Cook with water according to package instructions.
- In a bowl, mix rice vinegar, sugar, and salt. Stir into cooked rice and let cool slightly.
- In another bowl, mix chopped salmon, mayo, and sriracha to taste.
- Lay a halved sheet of nori on a clean surface. With damp hands, spread a thin layer of rice over the sheet, leaving a 1/2 inch at the top bare.
- Place a spoonful of spicy salmon mix along the bottom third of the rice.
- Roll tightly, sealing the edge with a dab of water. Repeat with remaining ingredients.
- Chill rolls for 10–15 minutes. Slice into bite-sized pieces with a damp sharp knife.
- Top with chopped scallions and sesame seeds. Serve with soy sauce if desired.
Notes
- Wet hands and knife often to prevent sticking.
- Let rolls chill before slicing for cleaner cuts.
- Use cooked salmon for a beginner-friendly option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg