**Servings:** 4
**Total Time:** 1 hour
**Preparation Time:** 45 minutes
**Overnight Preparation Required:** Not Applicable
**Cooking Time:** 15 minutes
### Tools
- Bamboo sushi mat
- Sharp knife
- Mixing bowl
- Rice cooker
- Cutting board
### Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 pound fresh salmon, thinly sliced
- 2 tablespoons sriracha sauce
- 1 tablespoon mayonnaise
- 4 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, thinly sliced
- Soy sauce (for dipping)
- Pickled ginger (optional)
- Wasabi (optional)
### Instructions
1. **Prepare the Sushi Rice:**
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker with the water. Once cooked, let it cool slightly. Mix rice vinegar, sugar, and salt in a bowl and fold into the rice. Let the rice cool to room temperature.
2. **Prepare the Spicy Salmon:**
- In a mixing bowl, combine the sliced salmon, sriracha sauce, and mayonnaise. Mix well until the salmon is evenly coated with the spicy mixture.
3. **Assemble the Rolls:**
- Lay a sheet of nori on the bamboo sushi mat. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice over the nori, leaving about an inch at the top edge. Place a line of the spicy salmon mixture, cucumber, and avocado slices across the center of the rice.
4. **Roll the Sushi:**
- Lift the edge of the bamboo mat closest to you and roll it over the filling, applying gentle pressure to keep the roll tight. Continue rolling until you reach the top edge. Use a sharp knife to cut the roll into bite-sized pieces. Repeat with the remaining ingredients.
### Health Benefits
- **Rich in Omega-3:** Salmon is high in omega-3 fatty acids, which support heart health.
- **High in Protein:** Provides a good source of protein, essential for muscle repair and growth.
### Keywords
L/D, Sushi, Spicy, Sushi Rolls, Japanese Cuisine
This photorealistic illustration was created using advanced AI technology by DALL-E.
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