Learn how to make the best spicy salmon sushi at home! Plus, a recipe for sushi rice.
1 1/2cupsshort grain Japanese rice
1 3/4cupcold water
1tablespoonwhite granulated sugar
1lbsushi-grade salmon: I purchase mine at a Japanese specialty store
1large avocado, sliced
1cucumber, thinly sliced into matchsticks
1/4cup eel sauce
tamari & wasabi paste, for serving
4nori seaweed sheets
For Sushi Rice:
Rinse the rice in fine mesh strainer under cold water for a few minutes then shake off excess water.
Place the rice into large sauce pot along with the recommended amount of water. Cook the rice covered over low/medium heat, bring to a simmer, turn the heat down to low and cook just until water is evaporated and the rice is cooked.
Next, prepare the rice seasonings. In small saucepan, combine the rice vinegar, sugar and salt. Cook this mixture over low heat and stir until the sugar is dissolved. Pour this mixture over the prepared rice and toss with wooden spoon. Cover the rice and let stand for at least 30 minutes before using. Let the rice cool enough so it's just warm to touch.
For Sushi Rolls:
Prepare the salmon by cutting it down into small strips or pieces that will fit nicely into the sushi rolls. Prepare the remaining ingredients.
Spread a thin layer of rice over each nori seaweed sheet. Moisten your hands with a water and oil mixture to keep the rice from sticking. Top the rice with the salmon, avocado and cucumber fillings and roll as show in video demonstration. Top the roll with spicy mayo and tobiko.
Serve salmon sushi roll immediately with soy sauce and wasabi on the side for dipping.