Description
Crispy, golden-brown sushi rolls filled with tender salmon, bursting with flavor, and complemented by a spicy mayo.
Ingredients
Scale
- 250 g (2 cups) sushi rice
- 500 ml (2 cups) water
- 200 g (7 oz) fresh salmon
- ½ cucumber
- 60 ml (¼ cup) mayonnaise
- 30 ml (2 tablespoons) sriracha
- Nori sheets
- Oil for frying
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker with water and let cool for about 30 minutes.
- Slice the fresh salmon and cucumber into thin strips.
- Mix together the mayonnaise and sriracha to make spicy mayo.
- Place a nori sheet on a bamboo mat and spread a thin layer of sushi rice, leaving a border at the top. Add salmon, cucumber, and spicy mayo in the center.
- Roll gently from the bottom, pressing tightly, then seal with water. Cut the rolls and fry in a pan until golden brown.
- Serve hot with soy sauce for dipping.
Notes
Avoid overcooking the rice and serve with garnishes like pickled ginger and wasabi.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg