Spicy Salmon Sushi Roll-Ups

These spicy salmon sushi roll-ups are a fun, fresh, and flavorful twist on classic sushi. I like how they combine tender salmon with a creamy, spicy sauce, wrapped up with rice and crisp vegetables for the perfect bite. They’re simple to assemble at home and make a great appetizer, light meal, or party snack.

Why You’ll Love This Recipe

I like this recipe because it gives me all the flavors of spicy salmon sushi without needing to be an expert at rolling sushi. The roll-ups are easy to put together, customizable with different fillings, and always taste fresh and satisfying. I enjoy serving them when I want something impressive but approachable.

Ingredients

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

• cooked sushi rice, seasoned with rice vinegar

• nori sheets (seaweed)

• fresh salmon, diced (sushi-grade if raw, or cooked salmon)

• mayonnaise

• sriracha sauce

• cucumber strips

• avocado slices

• sesame seeds (optional, for garnish)

• soy sauce (for serving)

Directions

1. I start by mixing the salmon with mayonnaise and sriracha to create the spicy salmon filling.

2. I place a sheet of nori on a bamboo sushi mat or clean surface, shiny side down.

3. I spread a thin, even layer of sushi rice over the nori, leaving a small border at the top.

4. I arrange the spicy salmon, cucumber, and avocado in a line across the bottom third of the rice.

5. I roll the sushi tightly using the mat, sealing the edge with a little water.

6. I slice the roll into bite-sized pieces and sprinkle with sesame seeds.

7. I serve with soy sauce for dipping.

Servings and timing

This recipe makes about 2 sushi rolls (12–14 pieces). It usually takes me 20 minutes to prepare and assemble.

Variations

I sometimes use smoked salmon for extra flavor or canned salmon when I want a quicker option. When I’m craving more heat, I add chili flakes or extra sriracha to the filling. For a crunchy version, I tuck in tempura flakes or crispy fried onions.

storage/reheating

I like to eat these roll-ups fresh since the rice and nori can dry out quickly. If I need to store leftovers, I wrap them tightly in plastic wrap and refrigerate for up to 24 hours. I don’t reheat them, since sushi is meant to be served cold or at room temperature.

FAQs

Do I need sushi-grade salmon for this recipe?

Yes, if I plan to use raw salmon, I always make sure it’s sushi-grade. Otherwise, I use cooked salmon for safety.

Can I make these roll-ups without a bamboo mat?

Yes, I often roll them by hand or use parchment paper, though the mat makes them tighter and neater.

Can I substitute the salmon with another protein?

Yes, I sometimes use shrimp, crab, or even tofu for different flavors.

How do I keep the sushi rice from sticking to my hands?

I dip my fingers in water or lightly oil them to make spreading the rice easier.

Can I make these ahead of time?

I usually make them right before serving, but they can be stored in the fridge for up to a day if wrapped tightly.

Conclusion

These spicy salmon sushi roll-ups are one of my favorite homemade sushi recipes because they’re flavorful, fun, and surprisingly easy. I like how they bring together creamy, spicy salmon with crisp vegetables and soft rice for the perfect balance. Whenever I want a sushi-inspired dish at home, this recipe is always a winner.