Homemade sushi is easier than youd think, less-expensive than takeout, and really fun to make. Our spicy salmon roll amps things up with gorgeous fresh salmon, creamy avocado, crunchy cucumber, and our best-in-class spicy sauce. Dont miss it.
Why we love this recipe
Sushi is a true art form, and frequently Im delighted to leave it to the pros. I’m no Morimoto, to say the least. But making spicy salmon roll and other sushi at home is fun once in a while, too!
Homemade sushi is:
- Totally customizable
- A fun activity for adults and kids alike
- Not as hard as you might think
Our spicy salmon roll is:
- Perfectly balanced: creamy, crunchy, savory, and spicy
- Greater than the sum of its parts. It eats like magic, but those parts were built from the ground up, with lots of attention to detail.
- Just so GOOD! Writing about it now makes me want MORE.
One of the benefits of homemade sushi is that you get to decide exactly what to put in it. Heres what I use for our spicy salmon roll.
- Sushi-grade salmon. “Sushi-grade” and “sashimi-grade” are not legal designations. If you see that language at the store, it means the purveyor feels the sourcing and handling of that fish makes it safe to eat raw. The bottom line is that you need to buy fish for sushi from someone you trust. Commercial flash-freezing helps contribute to safety, too.
- I tend to order from Honolulu Fish Company or buy from the special freezer at Whole Foods.
- Just to have said it, fish for sushi is not cheap. You can also make great homemade sushi without it. Substitute smoked salmon or slow-roasted salmon, or make savory vegetarian rolls.
- Heres everything you need to know to make great sushi rice.
- Heres our best-in-class spicy sauce recipe.
- For garnishes that add a nice textural and visual element, I choose depending on availability. Tobiko (the fabulously crunchy savory fish roe) is my favorite, but black and white sesame seeds work, too.
- Firm-ripe Hass avocado is my favorite. Its creamy but doesnt fall apart.
How to serve spicy salmon roll
When we serve homemade sushi, there are two basic formats. Either Ill make all the rolls myself, or, more frequently, Ill prep all the ingredients, make a few rolls to get us started, and then everyone makes their own.
It can help to set out some drinks and starters to keep everyone happy. Try:
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Fish Recipe: How to make SPICY SALMON SASHIMI – Simple, Fast, Tasty! | Fishing with Rod
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