The spicy maki roll has always disappointed me at sushi restaurants. They are rarely spicy, and when they are, the balance is overwhelmingly bland. My version of the spicy salmon roll uses the Thai chili paste sriracha to bring whole mouth heat to the party. When you make this, use the chili paste sparingly as it packs one heck of a punch and you can always add more later if you so desire. If you prefer smaller rolls, cut the recipe in half and make your rolls on half sheets of nori.
Ingredients (makes 2 large rolls)
- 1/2 lb sushi grade salmon
- 3c cooked sushi rice
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 2 sheet nori
- 1 small serrano pepper
1. On a cutting board, mince the salmon into small chunks. Mix the minced salmon with the mayonnaise and sriracha.
2. On a sushi mat, place the nori shiny side up. Spread the rice on the nori. Place the salmon mixture on the middle of the rice leaving a 1/2″ border from the edges. The salmon mixture will spread with you make the roll.
3. Roll the nori using your fingers to try to keep the salmon in place. It will want to come out the sides. It’s okay, you can stuff it back in later. Squeeze the roll with the mat.
4. Cut the roll into six pieces. Top with thin slices of Serrano peppers.