Spicy Salmon Sushi Roll-Ups

These spicy salmon sushi roll-ups are my go-to when I’m craving sushi but don’t want the hassle of perfect rolling or special tools. Made with cooked salmon, creamy sriracha sauce, crunchy veggies, and wrapped in seaweed or tortillas, they’re a fresh, bold, and satisfying twist on classic sushi rolls—no raw fish or mat needed.

Why You’ll Love This Recipe

I love how fun and simple these sushi roll-ups are to make. There’s no need to master any sushi chef skills—I just layer, roll, and slice. The spicy salmon mixture brings the perfect heat, and the crisp veggies add texture. Whether I’m making them for lunch, a light dinner, or a party platter, these always get devoured.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked salmon (flaked)
• Cooked sushi rice or plain white rice
• Mayonnaise
• Sriracha
• Soy sauce (optional)
• Cucumber (julienned)
• Carrot (shredded or julienned)
• Avocado (sliced)
• Nori sheets or flour tortillas
• Rice vinegar (for seasoning rice, optional)
• Sesame seeds (optional for garnish)

Directions

1. I start by flaking the cooked salmon into a bowl.

2. I stir in mayonnaise, sriracha, and a splash of soy sauce until the salmon is coated and creamy with a spicy kick.

3. If I’m using sushi rice, I season it with a little rice vinegar for that classic tangy taste.

4. I lay out a sheet of nori (shiny side down) or a tortilla on a flat surface.

5. I spread a thin layer of rice, leaving a border at the top edge.

6. I layer on the spicy salmon, cucumber, carrot, and avocado.

7. I carefully roll it up tightly, starting from the bottom, and seal the edge with a dab of water.

8. I slice the roll into bite-sized pieces with a sharp, damp knife and sprinkle with sesame seeds if I want a little extra flair.

Servings and timing

This recipe makes about 2–3 roll-ups, which I slice into 18–24 pieces total. It takes me about 20 minutes from start to finish, especially if I already have cooked salmon and rice ready to go.

Variations

• I swap salmon for canned tuna or cooked shrimp when I’m in the mood for something different.

• Sometimes I add cream cheese for a richer texture.

• I make them in lettuce leaves for a low-carb version.

• A drizzle of eel sauce or sweet soy glaze on top adds an extra savory-sweet layer.

storage/reheating

I store leftover roll-ups in an airtight container in the fridge for up to 24 hours. They’re best eaten fresh, though—they can get a little soft the longer they sit. I don’t reheat them, as they’re meant to be enjoyed chilled or at room temperature.

FAQs

Can I use canned salmon?

Yes, and I do all the time. Just make sure it’s drained well and flaked before mixing it with the spicy mayo.

Do I need a bamboo mat to roll these?

Not at all. I just use my hands and roll gently but tightly. A piece of plastic wrap can help if I’m using sticky rice.

How spicy are these?

The heat depends on how much sriracha I use. I adjust it to my taste or leave it mild if I’m making them for kids.

What can I use instead of nori?

Flour tortillas, rice paper, or even lettuce leaves work great if I’m not into seaweed.

Can I make these ahead of time?

Yes, but I keep the filling and rice separate until I’m ready to roll and serve. That way everything stays fresh and firm.

Conclusion

These spicy salmon sushi roll-ups are a fresh, flavorful twist on sushi that I can make in my own kitchen—no special skills or tools needed. They’re bold, satisfying, and fun to assemble, whether I’m eating solo or serving a crowd. Once I start making them, they quickly become a favorite meal or snack.

Spicy Salmon Sushi Roll-Ups

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• Author: Mary
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 2–3 roll-ups (18–24 pieces)
• Category: Lunch, Appetizer, Snack
• Method: No-Cook
• Cuisine: Asian-Inspired

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Description

These Spicy Salmon Sushi Roll-Ups are an easy, no-fuss twist on sushi—no raw fish or special tools required! Made with cooked salmon, spicy sriracha mayo, crisp veggies, and wrapped in nori or tortillas, these roll-ups are bold, fresh, and perfect for lunch, snacks, or party platters. A quick, satisfying way to enjoy sushi flavors at home.

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Ingredients

• 1 to 1½ cups cooked sushi rice or plain white rice
• 2 tablespoons mayonnaise
• 1 to 2 teaspoons sriracha (adjust to taste)
• 1 teaspoon soy sauce (optional)
• 1/4 cup cucumber, julienned
• 1/4 cup carrot, shredded or julienned
• 1/2 avocado, thinly sliced
• 2–3 nori sheets or flour tortillas
• 1 tablespoon rice vinegar (optional, for seasoning rice)
• Sesame seeds (optional garnish)

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Instructions

1. In a bowl, mix flaked cooked salmon with mayonnaise, sriracha, and soy sauce until creamy and combined.

2. If using sushi rice, season it with rice vinegar for a tangy flavor.

3. Place a sheet of nori (shiny side down) or a tortilla on a flat surface.

4. Spread a thin layer of rice evenly, leaving a border at the top.

5. Layer spicy salmon, cucumber, carrot, and avocado over the rice.

6. Roll up tightly from the bottom, sealing the edge with a dab of water.

7. Slice into bite-sized pieces using a sharp, damp knife.

8. Sprinkle with sesame seeds, if desired, and serve.

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Notes

• Use canned salmon or tuna for an even quicker prep.

• Swap nori for rice paper, lettuce, or tortillas based on your preference.

• Add cream cheese for extra richness or drizzle with sweet soy glaze for added flavor.

• Keep filling and rice separate until rolling for best texture if prepping ahead.

• Store leftovers in the fridge for up to 24 hours—best served fresh.