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Spicy Crunchy Salmon Roll with Avocado
Spicy Crunchy Salmon Roll with Avocado
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Elevate your at-home dining experience with homemade spicy sushi rolls featuring smoked salmon and creamy avocado.
Ingredients:
  • 1 cup uncooked sushi rice
  • 0.25 cup rice wine vinegar
  • 2 tablespoons white sugar
  • 0.5 teaspoon salt
  • 5 sheets nori (dry seaweed)
  • 1 medium avocado, thinly sliced
  • 1 (8 ounce) package cream cheese, sliced lengthwise into 10 strips
  • 5 tablespoons panko
  • 1 medium cucumber, sliced lengthwise into 5 strips
  • 3 ounces smoked salmon, chopped
  • 0.25 cup masago
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds, toasted
  • 2 tablespoons hoisin sauce
  • 2 tablespoons Sriracha mayonnaise
Instructions:
  • Place the rice in a strainer and rinse under cold water until the water runs clear. Drain excess water.
  • In a saucepan over medium-high heat, simmer rice and 1 1/2 cups water until boiling. Lower the heat, cover, and cook for 20 minutes.
  • Combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from heat and let cool while the rice cooks.
  • Once the rice is cooked, take it off the heat and gently mix in the vinegar mixture. Let the rice cool down completely, which should take around 30 minutes.
  • Lay nori sheets on a work surface. Evenly distribute rice on the sheets, then spread and flatten it with a rice paddle to the edges. Flip sheets so rice is on the bottom.
  • Lay avocado slices in a single line down the center of each sheet. Top with 1 1/2 strips of cream cheese, 1 tablespoon of panko, and 1 strip of cucumber. Gently and tightly roll the sheets around the fillings.
  • Layer delicate slices of salmon over the rolls, sprinkle masago, and drizzle with hoisin and Sriracha mayo. Top with a generous sprinkle of black and white sesame seeds, then slice each roll into 8 pieces.

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