Spicy Crunchy Salmon Roll With Avocado Recipes

Steps:

• Rinse rice in a strainer until the water runs clear. Drain.
• Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
• While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
• When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
• Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
• Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
• Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

Steps:

• Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
• Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
• Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
• Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
• Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
• Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.