Name: Spicy Salmon Sushi Roll-Ups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup sushi rice; 1 ¼ cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; ½ teaspoon salt; 200g (7 oz) fresh salmon, skinless and diced; 2 tablespoons mayonnaise; 1 tablespoon sriracha sauce; 1 teaspoon soy sauce; 1 small cucumber, julienned; 1 medium avocado, sliced; 4 sheets nori (seaweed); Toasted sesame seeds, for garnish

Hey y'all! Craving restaurant-quality sushi without leaving your own kitchen? These Spicy Salmon Sushi Roll-Ups are the ultimate flavorful treat—packed with tender, spicy salmon, creamy avocado, and crunchy cucumber, all wrapped in perfectly seasoned rice and crisp seaweed. They're great for parties, family sushi nights, or impressing your friends, and you'll love how fun and customizable they are to make. Let's get cooking!

Why You'll Love This Spicy Salmon Sushi Roll-Ups Recipe

Quick and easy: Ready in under 40 minutes, making homemade sushi totally doable for busy nights.
Customizable heat: Adjust the spice level to fit your taste buds perfectly.
Fresh and healthy: Made with wholesome ingredients and packed with protein and Omega-3s.
Party-perfect: Fun to assemble, beautiful to serve, and ideal for groups or sushi-making gatherings.
Restaurant-quality results: Satisfy those sushi cravings for a fraction of the price!

Ingredients for Spicy Salmon Sushi Roll-Ups

1 cup sushi rice
1 ¼ cups water
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
8 oz sushi-grade salmon, finely chopped
3 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
1 ½ tablespoons Sriracha
1 teaspoon soy sauce
1 teaspoon lemon juice
1 avocado, thinly sliced
1 small cucumber, julienned
4 sheets nori (seaweed)
Black and/or white sesame seeds, for garnish
Optional: scallions, pickled ginger, wasabi, soy sauce for serving

Directions: How to Make Spicy Salmon Sushi Roll-Ups

Prep the Sushi Rice

Rinse the sushi rice in cold water 2-3 times until the water runs clear. Combine with 1 ¼ cups water in a small saucepan over medium heat. Bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes, then let stand off heat (covered) for 10 minutes.
In a separate small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice while fanning to cool until rice reaches room temperature.

Make the Spicy Salmon Filling

In a medium bowl, combine chopped salmon, mayonnaise, Sriracha, soy sauce, and lemon juice. Stir until well mixed and creamy. Taste and adjust the heat, adding more Sriracha if you like it blazing hot!

Assemble the Spicy Salmon Sushi Roll-Ups

Lay a nori sheet shiny side down on a bamboo sushi mat (cover mat with plastic wrap for easy clean up). With wet fingers, gently press about ¾ cup seasoned rice onto the nori, leaving ¾ inch bare at the top edge.
Arrange ¼ of the spicy salmon mixture, avocado slices, and julienned cucumber in a line across the center of the rice.
Lift the edge of the mat and start rolling tightly away from you, pressing gently to form a cylinder. Seal the end with a little water if needed.
Repeat with remaining ingredients to make 4 rolls.
With a sharp, wet knife, slice each roll into 6-8 bite-sized pieces. Sprinkle with sesame seeds, and serve with your favorite garnishes.

Notes & Helpful Tips for Spicy Salmon Sushi Roll-Ups

For best results, use sushi-grade salmon from a reputable source. Learn more about sushi-grade fish from Serious Eats.
Keep your knife wet (dip in water) to prevent sticking while slicing the rolls.
Check out this step-by-step sushi rolling guide for extra visual help.

Variations: Spicy Salmon Sushi Roll-Ups Three Ways

Spicy Tuna Roll-Ups: Swap the salmon for sushi-grade tuna for a classic twist.
Veggie Roll-Ups: Omit the fish and double up on avocado, bell pepper, and carrots for a vegetarian delight.
Crunchy Roll-Ups: Add tempura flakes or crispy onions inside for extra texture.

Required Equipment for Making Spicy Salmon Sushi Roll-Ups

Bamboo sushi rolling mat
Sharp chef’s knife
Mixing bowls
Small saucepan
Plastic wrap (optional for mat)

Storage Instructions for Spicy Salmon Sushi Roll-Ups

Spicy Salmon Sushi Roll-Ups are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Place a damp paper towel over the rolls before sealing to help retain moisture and freshness. Do not freeze, as texture will degrade.

Pairings & Serving Suggestions for Spicy Salmon Sushi Roll-Ups

Serve with soy sauce, wasabi, and pickled ginger on the side.
Pair with miso soup, edamame, or a simple seaweed salad for a fuller meal.
Enjoy with a crisp Japanese beer, sake, or sparkling citrus water.

Pro Tips for Perfect Spicy Salmon Sushi Roll-Ups

Keep your hands and utensils slightly moistened to prevent rice from sticking.
Chill the prepared ingredients before assembling for easier rolling.
Use a super sharp knife and clean between each cut. For details, check this sushi knife guide.

FAQ: Spicy Salmon Sushi Roll-Ups

Can I make spicy salmon sushi roll-ups ahead of time?: It's best eaten the same day, but you can prep the rice and filling ahead, then roll just before serving.
Is there a cooked version of this roll?: Yes! Substitute cooked or grilled salmon for raw salmon if you prefer a cooked option.
What can I use if I don't have a bamboo mat?: Try using parchment paper or a clean kitchen towel in a pinch, though the rolls may not be as tight.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes