Seafood > Salmon > Spicy Salmon

Spicy Salmon Dynamite Roll Recipe

Ingredients with Measurements:
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets of nori seaweed
- 1/2 pound fresh salmon, sliced into thin strips
- 1/2 avocado, sliced
- 1/4 cup spicy mayo
- 1/4 cup masago (fish roe)
- 1/4 cup green onions, thinly sliced
- 1 tablespoon sesame seeds

Special Equipment Needed:
- Bamboo sushi mat
- Plastic wrap

Step-by-Step Instructions:

1. Rinse the sushi rice in a fine mesh strainer until the water runs clear. Add the rice and water to a pot and bring to a boil. Reduce heat to low and simmer for 18-20 minutes, or until the water has been absorbed and the rice is tender.

2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar has dissolved. Remove from heat and let cool.

3. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Use a wooden spoon to gently fold the rice until it is evenly coated. Let the rice cool to room temperature.

4. Place a sheet of nori on top of the bamboo sushi mat, shiny side down. Wet your hands and grab a handful of rice, pressing it onto the nori in an even layer, leaving a 1-inch border at the top.

5. Spread a thin layer of spicy mayo on top of the rice, then add the salmon, avocado, masago, and green onions in a line across the center of the rice.

6. Use the bamboo mat to tightly roll the sushi, starting at the bottom and rolling upwards. Use the border of rice at the top to seal the roll.

7. Wrap the roll in plastic wrap and let it chill in the fridge for 10-15 minutes.

8. Remove the plastic wrap and slice the roll into 8-10 pieces. Sprinkle sesame seeds on top of each piece.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Room temperature
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
Sodium: 500mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 4g
Protein: 20g

Substitutions for ingredients:
- Instead of salmon, you can use cooked shrimp or imitation crab.
- Instead of spicy mayo, you can use regular mayonnaise mixed with sriracha sauce.

Variations:
- Add cucumber or carrot slices to the roll for extra crunch.
- Use brown rice instead of white rice for a healthier option.
- Top the roll with sliced jalapenos for an extra kick.

Tips and Tricks:
- Wet your hands before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the roll into even pieces.
- Serve with soy sauce and wasabi on the side.

Storage Instructions:
Store leftover sushi rolls in an airtight container in the fridge for up to 2 days.

Reheating Instructions:
Do not reheat sushi rolls. Eat them cold.

Presentation Ideas:
Arrange the sushi rolls on a platter and garnish with sliced green onions and sesame seeds.

Garnishes:
Sesame seeds, sliced green onions, sliced jalapenos

Pairings:
Serve with miso soup and a side salad.

Suggested Side Dishes:
Miso soup, side salad

Troubleshooting Advice:
- If the rice is too dry, add a splash of water and mix it in.
- If the roll falls apart, use more rice to hold it together.

Food Safety Advice:
- Use fresh ingredients and make sure the salmon is fully cooked.
- Wash your hands and utensils before handling food.

Food History:
The Dynamite Roll was invented in the 1970s in Vancouver, Canada.

Flavor Profiles:
Savory, spicy, umami

Serving Suggestions:
Serve as an appetizer or as part of a sushi platter.

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Region: Japanese

Taste: Spicy, Salty, Savory, Umami, Fishy