Easy Cooked Spicy Salmon Rolls

This is one of my favorite super easy recipes to whip up when I can’t get my hands on a “sushi grade” salmon. Now let me first just clarify that sashimi grade doesn’t mean anything crazy. You can find the technical grade right in your grocery store. All it means is that the fish is frozen at -31 degrees for 15 hours or at -4 for one week. Pretty much any commercially frozen fish has been and you can always check the brands website and/or call to ask how they freeze and if it meets either of those requirements it meets FDA recommendations.

Anyway! What is so great about this recipe is that it is fully cooked so if you can’t get your hands on the right recommended product or you don’t like raw fish, this recipe is perfect for you. In the photo I have 2 sushi types that I whipped up for Valentine’s day, the spicy salmon {the rolls to the left rounding the plate} and I made yellowtail nigiri which is my FAVE!

>>> INGREDIENTS <<<

3 boneless skinless salmon fillets

1 cup dry sushi rice

2 tablespoons rice vinegar

2 tablespoons Japanese mayo

2 teaspoons sriracha hot chili sauce

>>> DIRECTIONS <<<

Warm up a pan on medium heat and start to cook your salmon fillets. When they are almost fully cooked take your spatula and chop and dice it until it’s all shredded up. Spread the cooked shredded salmon out on a plate to start to cool to room temp and cover with a damp paper towel and clean dish towel on top to keep it warm.

Then prep your rice. Rinse the sushi rice until the water runs clear. This is to get off all the extra starch that makes the rice too sticky. Mix the rice with 1.5 cups of water in a rice cooker and set to cook. After it’s finished mix in the rice vinegar and cover with a wet paper towel and a clean kitchen cloth to keep it warm.

Prep your sriracha sauce by mixing the Japanese mayo with the sriracha. Then mix in the salmon and set aside. Lay out 5 sheets of nori and if you want to roll super simple like I do, put the amount of sushi rice you are going to roll with on the bottom 1/3 of the nori and make a little trench in the middle to pile all of your filling. Fill each sushi roll trench with 1/5 of the salmon mixture then roll, cut and serve! 

Super easy, super awesome. You can also get fancy and roll with a little avocado and/or cucumber and sprinkle with toasted sesame seeds.