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Spicy Salmon Roll
Created by: Howcan Team
Ingredients
- 2 cups sushi rice
- 4 sheets nori (seaweed)
- 1/2 pound fresh salmon, thinly sliced
- 1/4 cup spicy mayo
- 1 cucumber, julienned
- 1 avocado, sliced
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Cook the sushi rice according to package instructions and let it cool.
- Place a sheet of nori on a bamboo sushi mat, shiny side down.
- Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Spread a thin layer of spicy mayo over the rice.
- Arrange a few slices of salmon, cucumber, and avocado in the center of the rice.
- Using the bamboo mat, roll the sushi tightly, starting from the bottom.
- Moisten the top border of the nori with a little water to seal the roll.
- Slice the roll into 6-8 pieces using a sharp knife.
- Repeat with the remaining ingredients to make 3 more rolls.
- Serve the spicy salmon rolls with soy sauce, pickled ginger, and wasabi.
The Spicy Salmon Roll is a popular sushi dish that originated in Japan. It is made with fresh salmon, spicy mayo, and sometimes cucumber, all wrapped in seaweed and rice. The dish gained popularity in the United States during the sushi boom of the 1980s and 1990s. Chefs like Nobu Matsuhisa and Masaharu Morimoto helped popularize the Spicy Salmon Roll in their respective restaurants, introducing it to a wider audience. Today, the best versions of this dish can be found in high-quality sushi restaurants that use fresh, high-grade salmon and a perfectly balanced spicy mayo. The key to a great Spicy Salmon Roll lies in the freshness of the salmon and the spiciness of the mayo, which should complement the fish without overpowering it. Some alternative methods for making this dish include using different types of spicy sauces or adding additional ingredients like avocado for a unique twist.
15 min
4 rolls
250 calories
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