Spicy Salmon Sushi Roll-Ups

Why You’ll Love This Recipe

This recipe brings the vibrant flavors of spicy salmon sushi into a convenient, no-fuss roll-up form that’s quick to prepare at home. You don’t need to be a sushi expert to enjoy these, and they’re customizable based on your spice preference. They’re great for entertaining, meal prep, or whenever you want sushi without the fuss of rolling a traditional maki.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh salmon fillet, finely chopped

• Sushi rice, cooked and seasoned

• Nori sheets (seaweed)

• Mayonnaise

• Sriracha sauce

• Cucumber, julienned

• Avocado, sliced

• Green onions, thinly sliced

• Sesame seeds (optional)

• Soy sauce for serving

Directions

1. In a small bowl, mix mayonnaise and sriracha to create spicy mayo; adjust spice level to taste.

2. Toss chopped salmon with a few tablespoons of the spicy mayo until well coated.

3. Lay a sheet of nori on a bamboo sushi mat or clean surface. Spread an even layer of sushi rice over the nori, leaving a small border at the top edge.

4. Arrange cucumber, avocado slices, green onions, and spicy salmon mixture in a line along the edge closest to you.

5. Using the mat or your hands, carefully roll the nori over the fillings, pressing gently to form a tight roll.

6. Moisten the edge of the nori with a little water to seal the roll.

7. Slice the roll into bite-sized pieces with a sharp, wet knife.

8. Sprinkle sesame seeds over the top if desired.

9. Serve with soy sauce and extra spicy mayo on the side.

Servings and Timing

This recipe makes 4 servings (about 8-10 roll-ups).
Preparation time: 30 minutes, including rice cooking.

Variations

• Substitute salmon with tuna or cooked shrimp.

• Add cream cheese for a richer texture.

• Use spicy mayo with wasabi for a different kick.

• Include pickled ginger inside the roll for added tang.

• Try using brown rice or cauliflower rice for a healthier option.

Storage/Reheating

Sushi roll-ups are best eaten fresh. If storing, wrap tightly in plastic wrap and refrigerate for up to 24 hours. Avoid reheating as the texture of the rice and fish will degrade.

FAQs

Can I use frozen salmon for this recipe?

Yes, but ensure it’s properly thawed and fresh enough to eat raw or consider using cooked salmon.

How do I make sushi rice?

Cook short-grain rice and season it with a mixture of rice vinegar, sugar, and salt while it’s still warm.

Can I make these roll-ups without a bamboo mat?

Yes, you can roll sushi by hand using a clean kitchen towel or just your fingers carefully.

What can I substitute for sriracha?

Use any chili sauce or hot sauce you prefer, or add chili flakes for spice.

Is it safe to eat raw salmon?

Use sushi-grade salmon from a trusted source to ensure safety.

Can I make these vegan?

Substitute salmon with marinated tofu or avocado and omit spicy mayo or use vegan mayo.

How long do the roll-ups keep in the fridge?

Best consumed within 24 hours for freshness and safety.

Can I freeze sushi roll-ups?

Freezing is not recommended as it alters the texture and flavor.

What dipping sauces go well with these?

Soy sauce, extra spicy mayo, and ponzu sauce are great choices.

How spicy are these roll-ups?

The spice level depends on how much sriracha you add—adjust according to your taste.

Conclusion

Spicy Salmon Sushi Roll-Ups are an exciting, accessible way to enjoy sushi flavors at home with minimal effort. Their bold, spicy taste combined with creamy avocado and crunchy cucumber makes each bite irresistible. Whether you’re new to sushi or a seasoned fan, these roll-ups offer a perfect balance of taste, texture, and convenience.