It’s so much fun to make these Spicy Salmon Rolls at home. And if you’re like my family and are crazy about sushi but can’t afford it, these will fix you right up. You can make sushi at home without much trouble and for a lot less money.
These spicy salmon sushi rolls are very popular around Halloween, Christmas, and New Years Eve. Get these other popular party food recipes for pull-apart lobster sliders and brown butter rosemary shrimp if you are having a party.
Also, if you like salmon recipes, check out my gochujang salmon bites (with instructions for both the stove top and the air fryer!), my perfect slow-roasted salmon, and salmon fried rice when you have any left over!
I am thrilled to be bringing you this recipe in partnership with Kvarøy Arctic. If you missed it, I made this Epic Bagel Brunch Board earlier this month. I can’t stop thinking about it.
So, sushi. I love it. My husband loves it. Our teens love it. When I was asked to come up with recipes for Kvarøy Arctic, I knew that their beautiful salmon fillet would be used in a raw or sushi way.
Spicy salmon rolls have become a beloved menu item at sushi restaurants across the country. Their perfect blend of flavors and textures have made them a go-to pick for sushi lovers But what exactly is a spicy salmon roll? In this article, we’ll cover everything you need to know about this tantalizing sushi treat
An Overview of Spicy Salmon Rolls
A spicy salmon roll is a creative, fusion-style sushi roll featuring fresh salmon, sushi rice, nori seaweed sheets, and spicy mayonnaise. It combines classic sushi components like rice and nori with spicy heat and the rich fattiness of salmon.
This inventive roll was likely created in North America as sushi gained popularity in the 1980s and 1990s Sushi chefs began experimenting with new ingredients and flavor combinations, ultimately creating now-classic rolls like the California roll, rainbow roll, and of course, the spicy salmon roll.
Compared to traditional sushi, the spicy salmon roll has a few key differences:
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The addition of spicy mayo adds a creamy, spicy kick.
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The salmon is cut into small pieces instead of being used as nigiri or sashimi.
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Creative additions like avocado and cucumber are often incorporated.
But at its core, it utilizes classic sushi components to create a fusion-style roll packed with both flavor and visual appeal.
The Essential Ingredients
Spicy salmon rolls require just a few key ingredients:
Salmon – Fresh, raw salmon is essential. Sushi-grade salmon is ideal. King salmon, also known as Chinook, is a top choice for its flavor and color.
Sushi Rice – This starchy, gluten-free rice adds sweetness. It’s seasoned with rice vinegar, sugar, and salt.
Nori: These dried sheets of seaweed keep the roll together and give it a savory umami taste.
Spicy Mayo – A mix of mayo and sriracha or other chili sauce, it provides creamy heat.
Optional add-ins – Avocado, cucumber, tempura flakes, tobiko, etc.
Quality ingredients are key to delicious spicy salmon rolls. The salmon should be fresh, the rice perfectly seasoned, and the nori sheets crisp.
How Spicy Salmon Rolls Are Prepared
The assembly process for spicy salmon rolls requires some skill and practice. Here are the basic steps:
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Cook sushi rice and mix with seasoned vinegar while hot. Cool before using.
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Toast nori sheets to make them pliable and prevent tearing.
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Spread cooled sushi rice on nori, leaving a 1-inch strip uncovered.
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Spread spicy mayo down the center of the rice.
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Align sliced avocado and salmon strips over the spicy mayo.
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Tightly roll up the nori, using a bamboo mat for shape if needed.
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Seal the roll with water or rice vinegar.
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Slice the roll into rounds using a sharp knife.
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Optionally, top sliced pieces with extras like roe, scallions, or eel sauce.
It takes some skill, especially when it comes to the rolling process. With practice, you can learn to create tight rolls that hold together perfectly.
The Fish: All About the Salmon
For traditional spicy salmon rolls, fresh raw salmon is a must. Here’s what you need to know about choosing the right salmon:
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Sushi-grade – High quality salmon safe for raw consumption. Should be sashimi or sushi-grade.
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Wild vs. farmed – Both work, but wild salmon has better omega-3 content.
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Types – King, Coho, Sockeye, and Atlantic salmon all work well.
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Color – Look for bright orange-red flesh as an indicator of freshness.
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Texture – Should be firm yet tender when sliced, not mushy.
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Flavor – Should have a mild, sweet flavor when raw.
For the best nutrition and flavor, opt for wild-caught salmon like King salmon. But high-quality farmed salmon also produces delicious rolls.
Adding Heat: All About the Spicy Mayo
The spicy mayo is what sets this roll apart and gives it its signature flavor. By mixing mayo and sriracha or other hot sauce, you get a blend of flavors and textures:
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Creaminess – The mayo base provides richness and cooling contrast.
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Spice – Sriracha offers tangy heat, while tobiko or eel sauce can also be used.
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Savoriness – Addition of soy sauce, lime juice, or chives boosts umami.
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Texture – Finely chopped scallions or tobiko add fun little bursts.
You can amplify the spice by adding extra sriracha or other hot sauces like gochujang. Just a teaspoon or two mixed into the mayo does the trick.
Perfect Pairings: Avocado, Cucumber & More
While spicy salmon rolls contain just a few basic ingredients, extras are often added for more flavor, texture, and nutrition. Popular add-ins include:
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Avocado – For creaminess and healthy fats.
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Cucumber – Adds refreshing crunch and mild flavor.
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Carrots – Thin strips provide sweetness and color contrast.
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Tempura flakes – Crispy fried bits offer satisfying crunch.
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Tobiko – Bright pops of brininess from fish roe.
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Sesame seeds – Toasted sesame seeds provide nutty flavor and fun texture.
These ingredients complement the salmon and make the rolls more filling. Feel free to get creative and add your own favorite veggies or crunchy toppings!
How to Eat and Serve Spicy Salmon Rolls
Spicy salmon rolls are often served as appetizers or alongside other sushi rolls. Here are some tips for serving and eating them:
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Slice each roll into 6-8 pieces for easy eating.
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Arrange them nicely on a plate or board with a garnish like lemon or microgreens.
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Provide small dishes of soy sauce, pickled ginger, and wasabi for dipping.
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Use chopsticks or your fingers to pick up each piece.
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Eat the rolls in one bite if possible to get the full flavor combo.
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Enjoy the contrasts of spice, creaminess, crunch, and tender salmon.
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Drink Japanese beer, sake, green tea, or bubbles to complement the flavors.
Part of the fun of spicy salmon rolls is mixing up the flavors and textures in each bite. Savor the tangy heat of the spicy mayo against the rice, nori, and smooth salmon.
Make Your Own Spicy Salmon Rolls at Home
While spicy salmon rolls may seem intimidating to make at home, the process is very approachable. With a little practice and the right techniques, you can learn how to craft impressive sushi rolls in your own kitchen.
Follow these tips for DIY success:
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Use the freshest, highest-quality salmon possible.
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Fanatic attention to rice prep is key. Rinse, cook, and season it perfectly.
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Invest in a bamboo rolling mat to help shape the rolls.
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Roll up the nori extra tight and seal thoroughly.
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Use a sharp knife to slice rolls into clean, even pieces.
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Don’t overstuff rolls – less is more with sushi fillings.
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Garnish with fun extras like tobiko, avocado slices, or microgreens.
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Enjoy immediately for maximum freshness and flavor.
It does take some trial and error, but the satisfaction of homemade sushi is so rewarding. Spicy salmon rolls are a great introductory roll to start with before working up to more advanced styles.
Spicy Salmon Roll Variations
Half the fun of sushi rolls is experimenting with creative variations. Try these twists on the classic spicy salmon roll:
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Use brown sushi rice for nutty flavor and texture.
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Mix in spicy tuna along with the salmon.
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Add thinly sliced lemon or lime for brightness.
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Incorporate mango or pineapple for tropical flair.
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Swap out the salmon for similarly textured fish like yellowtail.
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Mix tempura shrimp instead of just avocado and cucumber.
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Top with masago or caviar for pops of brininess.
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Drizzle with eel sauce or spicy mayo for extra flavor.
The possibilities are endless! Use your favorite fruits, veggies, proteins and sauces to invent your own signature spicy salmon rolls.
Spicy Salmon Bowl
For a fun, fresh twist, try turning your spicy salmon rolls into bowls! Simply chop up all the components and serve in a
What should I put in my Sushi?
It could be anything you like! My husband, teens, and I all like spicy rolls, so I made spicy salmon rolls. Cucumber gives my rolls extra crunch and a nice contrast. I often ask for it to be added when we eat out, so I made sure to put some in our rolls. Thats the fun of homemade sushi, too – it is totally customizable!.
I got a little fancy for the holiday and New Year and added some black tobiko caviar. Isnt it glamorous?? And I love the little briny pops as Im eating it. But you definitely dont have to add it.
And dont worry – nothing Im using here is hard to find. Everything I used, even the tobiko, I got at the grocery store near me, and I don’t even live in a big city. Of course if you had a hard time finding anything, online ordering is always an option.
Can I make Spicy Salmon Rolls at home?
Yes! You can! And you should! There are lots and lots of myths and fears surrounding sushi-grade fish and what it actually means. Im not going to get into it too much here; I am by no means an authority or expert on the subject, but I am an avid researcher. So, I will urge you to do your own research. Find reputable sources, pretend like youre researching your college thesis. I found these articles to be extremely useful and informative: “What is Sushi-Grade Anyway” and “The Sushi-Grade Myth.” One big, big misconception is that sushi-grade fish has never been frozen. Let me tell you, almost ALL of the fish and seafood we consume is flash frozen within moments of catch – if you are buying it non-frozen, it will almost always say “previously frozen.” In fact, the FDA dictates that for raw consumption, fish should be “super frozen.” Read more about all of it in the articles Ive linked above.
The main takeaway for me is that if you are at all concerned about the safety of raw fish, stick with tuna or use farm-raised. Or of course you can cook it first, but if you are after raw sushi like I am, then you can feel confident using farmed salmon – and Kvarøy is a company I trust and will be using exclusively for our sushi-at-home nights. You can order their beautiful Salmon and Salmon products from Fulton Fish Market or pick some up at many Whole Foods locations to make these spicy salmon sushi rolls.
Spicy Salmon Roll – How to Make Sushi and Sushi Rice
FAQ
What is a spicy salmon roll made of?
What does a salmon roll contain?
What’s in a spicy crispy roll?
Is smoked salmon roll cooked or raw?
How do you make a spicy salmon roll?
Spicy Salmon: Take salmon and cut into smaller bite-sized pieces. Place in a small bowl along with the Sriracha. Stir to combine. Inside Out Roll (See Notes for regular roll with nori on the outside): Place a bamboo sheet down and place a piece of parchment paper on top. Place nori sheet on top of the parchment, shiny side down.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
What does a spicy salmon roll taste like?
TASTE: This roll is full of buttery salmon, spicy mayo, sweet rice, and nutty sesame seeds. Together with the crab and seaweed, you have a flavorful combination. TEXTURE: Each piece of this Spicy Salmon Roll will have some melt-in-your-mouth salmon along with crisp cucumber, creamy avocado, and rich spicy mayo.
How do you make a spicy salmon sushi roll?
Roll the Spicy Salmon Roll. This is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling it, keeping it tight. Then place the sushi roll onto a cutting board and use a sharp wet knife to cut 8 equal pieces. Top with spicy mayo and serve.