Spicy Salmon Sushi roll with inside-out fish roes
Marble swirl of wasabi green tobiko and red masago make this spicy salmon sushi roll looks vibrantly on the dish.
Ingredients
- 4 oz salmon sashini-grade
- 2 Tbsp scallion chopped
- 1 tsp roasted sesame seeds
- 1 tsp ponzu sauce
- ½ tsp Sriracha or adjust to prefer spiciness
- 3 Tbsp fish roes: masago, tobiko, etc.
- 2 slices mini cucumber
- 1 nori tear to ¾
- ¾ cup cooked sushi rice
- 2 Tbsp sushi vinegar
Instructions
- Prepare salmon sashimi by finely chopping or mincing into small pieces.
- In a small container, combine minced salmon, chopped scallion, ponzu sauce, sesame seeds and enough sriracha to your liking.
- Mix them good and set a side for 5 minutes.
- Season sushi rice with sushi vinegar.
- Lay a piece of nori over bamboo mat on a flat surface.
- Spead seasoned rice all over nori.
- Sprinle some roasted sesame seeds over the rice.
- Flip the nori/rice sheet upside down.
- Spoon salmon onto nori, then arrange cucumber slice.
- Lift bamboo mat and carefully tuck then roll to create an inside-out sushi roll.
- Now place the roll over cutting boad.
- Use and small spoon/spatula to take some fish roes and spread over the outter side of the sushi roll.
- You can mix and match to use diffrent kind of tobiko/masago to variate the flavor and appearances.
- Once the roll is covered with enough fishes' roes, Lay a pieace of plastic wrap over the roll.
- Then use bamboo mat to apple slight pressure to help with the roll shape and adhere fish roes to the rolls.
- With the plastic wrap still cover the roll, use a sharpt knife to cut spicy salmon roll into bite-size slices.
- Serve immediately with some soy sauce, wasabi and pickled ginger.