env: dev (uid: )
CookPal AI
Spicy Salmon Maki

Spicy Salmon Maki

Cost $20, save $15

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $20

INGREDIENTS

  • Rice and Seasoning

    • 1 cup glutinous white rice (sushi rice)
    • 💧 1 ½ cups water
    • ¼ cup rice wine vinegar
    • 🧂 2 tablespoons white sugar
    • 🧂 ½ teaspoon salt

  • Seaweed and Fillings

    • 1 package nori (dry seaweed)
    • 🥑 1 medium avocado, thinly sliced
    • 🐟 1 (8 ounce) farmed Atlantic salmon
    • 3 stalks green onions, halved lengthwise

  • Condiments and Garnishes

    • ¼ cup sriracha mayonnaise (Kikkoman)
    • 2 tablespoons hoisin sauce
    • 2 teaspoons black sesame seeds
    • 2 teaspoons toasted sesame seeds
    • ½ teaspoon wasabi paste, or to taste
    • 1 tablespoon pickled ginger, or to taste

STEPS

1

Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.

2

Combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into cooked rice and allow rice to cool completely, about 30 minutes.

3

Place a sheet of nori onto a sushi mat. Spread about 1/2 cup rice onto the nori sheet using a rice paddle.

4

Flip the nori sheet so the rice is facing down. Arrange avocado slices, salmon, green onion, and sriracha mayonnaise down the middle of the nori sheet.

5

Carefully roll the nori tightly to form a sushi roll. Drizzle with hoisin sauce, sriracha mayonnaise, and sprinkle sesame seeds.

6

Slice each roll into 8 pieces. Serve with wasabi and pickled ginger on the side.

NUTRIENTS

Per 1 serving

🔥

506

Calories

  • 17
    Protein
  • 56
    Carbs
  • 25
    Fats

💡 Use cold smoked salmon if concerned about raw fish.Wet your knife with water before slicing rolls for cleaner cuts.Use a sushi mat for even and tight rolling.