These Spicy Salmon Rolls are a sushi-night favorite with a kick. Perfectly seasoned sushi rice, King salmon, and a nice spicy sauce. They’re easier to make than you’d think, and way better than takeout.
Spicy Salmon Rolls
Grab a few fresh, simple ingredients, roll them up, and you’ll have a crowd-pleasing snack, dinner, or appetizer ready in no time.
Don’t worry if you’ve never rolled sushi before. It’s way more forgiving than it looks, especially when you keep the ingredients fresh and simple. Once you get the hang of it, you’ll want to make it again and again.
These salmon rolls are great for parties, date nights, or any time you want to skip the sushi bar and keep it casual.
What’s “Sushi-Grade” Fish?
“Sushi-grade” isn’t a regulated term in the U.S., even though you see it everywhere at markets and fish counters. There’s no official governing body that certifies fish as being safe for raw consumption under that label. Instead, the quality and safety come down to how the fish is handled immediately after it’s caught. Freshness, cleanliness, and temperature control are what really matter. Fish that’s destined for raw preparations like sashimi or rolls is typically bled, gutted, and iced quickly to prevent bacteria from forming and to preserve texture and flavor.
What you’re really looking for when buying fish for sushi is whether it has been properly processed and stored. Many species intended for raw consumption are frozen at ultra-low temperatures to kill parasites before being sold. That quick-freezing process not only makes them safer to eat but also preserves the delicate flesh. So rather than relying on a “sushi grade” sticker, it’s best to purchase from a trusted fishmonger who knows how their product was harvested and handled. That’s the real assurance you’re getting safe, high-quality fish for your rolls.
Why You’ll Love This Dish
- Quick and Fun to Make – Once the rice is ready, it’s all about assembly. Great for hands-on cooks.
- Customizable Heat – Adjust the Sriracha to suit your spice level.
- Restaurant Quality at Home – Feels like sushi takeout without the price tag.
- Crowd-Pleaser – These rolls go fast at parties and family dinners.
- Fresh and Light – Satisfying but not too heavy.
Homemade Spicy Salmon Rolls Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Sushi Rice (Short-Grain) – Sticky texture is key for rolling and holding everything together. Don’t sub with long-grain rice.
- Water – Used to cook the rice and dampen your hands while rolling.
- Sushi Rice Seasoning – Adds the signature sweet-salty tang to the rice. Pre-mixed versions are consistent and easy to use.
- Sashimi-Grade King Salmon – High-quality raw fish is essential for sushi. Ask your fishmonger or check the label.
- Japanese Mayonnaise (Kewpie) – Richer and creamier than regular mayo. Adds depth to the spicy mix.
- Sriracha – Brings the heat. Use more or less to match your spice preference.
- Cucumber – Adds a crisp texture. Peel or leave the skin on based on your preference.
- Avocado – Creamy contrast to the spicy salmon and crunchy cucumber.
- Nori Sheets – Seaweed sheets for wrapping the rolls. Look for sushi-grade for best texture.
- Soy Sauce – For dipping. Go low-sodium if preferred.
- Pickled Ginger – Cleanses the palate between bites.
- Wasabi (Optional) – Adds heat and depth if you like it spicy.
How To Make Salmon Rolls At Home
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Cook and Season the Rice
Rinse sushi rice until the water runs clear. Cook with water in a rice cooker or pot. Mix in the sushi seasoning while the rice is still warm. Let cool covered with a damp towel. - Make the Spicy Salmon Mix
Dice the king salmon. Stir together with Kewpie mayo and Sriracha until well-coated. Adjust heat to taste. - Prep Your Filling
Julienne the cucumber and slice the avocado. Lay out your nori sheets and bamboo mat. - Roll It Up
Spread rice over the nori, leaving the top edge bare. Layer cucumber, avocado, and spicy salmon in the center. Roll tightly, sealing with a dab of water. - Slice and Serve
Use a sharp knife to cut each roll into 6–8 pieces. Wipe the blade between cuts for clean slices. Serve with soy sauce, pickled ginger, and wasabi.
Spicy Salmon Rolls FAQ
Store any leftover rolls in an airtight container in the fridge for up to 24 hours. The rice will harden slightly and the avocado may brown, so they’re best eaten fresh.
You can prep the rice and salmon mix ahead of time, but roll them just before serving for the best texture. Pre-rolled sushi tends to get soggy.
Tuna works great, or try cooked shrimp if you’re avoiding raw fish. Just make sure your fish is fresh and sashimi-grade if using raw.
You can, but the flavor won’t be quite the same. Japanese mayo is tangier and creamier, which works better in sushi rolls.
Grilled Togarashi Salmon Rice Noodle Bowl
Serve This With…
These Spicy Salmon Rolls are bold, balanced, and totally doable at home. You get the full sushi bar experience without the wait. Once you taste that creamy-spicy salmon wrapped in fresh rice and nori, you’ll be rolling these up on repeat. Try them once and you’ll see why they’re always a hit.
Spicy Salmon Rolls
Ingredients
For the rice
- 2 cups sushi rice short-grain rice
- 2 ½ cups water
- ½ cup sushi rice seasoning the one you linked from Amazon
For the rolls (makes about 4 rolls)
- 8 ounces sashimi-grade king salmon diced
- 2 tablespoons Japanese mayonnaise like Kewpie
- 2 teaspoons Sriracha adjust to taste
- 1 English cucumber julienned
- 1 whole avocado sliced
- 4 sheets nori
For serving
- Soy sauce
- Pickled ginger
- Wasabi optional
Instructions
Prepare the Rice
- Rinse the sushi rice in cold water until the water runs clear.
- Cook the rice according to the package instructions or in a rice cooker. The ratio is usually about 1 cup rice to 1 ¼ cups water.
- While the rice is still warm, transfer it to a wide bowl.
- Sprinkle the sushi rice seasoning evenly over the rice. Gently fold it in with a rice paddle or spatula using a slicing motion, being careful not to mash the grains.
- Let the rice cool to room temperature, covering with a damp towel so it doesn’t dry out.
Prepare the Salmon Mixture
- Cut the salmon into small bite-sized cubes.
- In a small bowl, mix salmon with a spoonful of Japanese mayo and a drizzle of Sriracha (adjust to your spice preference). Set aside.
Assemble the Rolls
- Place a sheet of nori on a bamboo sushi mat, shiny side down.
- With damp hands, spread a thin, even layer of rice across the nori, leaving about 1 inch uncovered at the top edge.
- Lay cucumber and avocado slices across the center of the rice.
- Spoon the spicy salmon mixture in a line next to the vegetables.
- Using the mat, roll the sushi tightly away from you, pressing gently to shape.
- Moisten the bare edge of the nori with a little water to seal.
Slice and Serve
- With a very sharp knife, slice the roll into 6–8 pieces, wiping the blade with a damp towel between cuts.
- Serve with soy sauce, pickled ginger, and wasabi on the side.