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.
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)
Instructions
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In a bowl, mix flaked cooked salmon with mayonnaise, sriracha, and soy sauce until creamy and combined.
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If using sushi rice, season it with rice vinegar for a tangy flavor.
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Place a sheet of nori (shiny side down) or a tortilla on a flat surface.
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Spread a thin layer of rice evenly, leaving a border at the top.
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Layer spicy salmon, cucumber, carrot, and avocado over the rice.
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Roll up tightly from the bottom, sealing the edge with a dab of water.
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Slice into bite-sized pieces using a sharp, damp knife.
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Sprinkle with sesame seeds, if desired, and serve.
Notes
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Use canned salmon or tuna for an even quicker prep.
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Swap nori for rice paper, lettuce, or tortillas based on your preference.
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Add cream cheese for extra richness or drizzle with sweet soy glaze for added flavor.
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Keep filling and rice separate until rolling for best texture if prepping ahead.
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Store leftovers in the fridge for up to 24 hours—best served fresh.
