Thursday, March.11.2010

How to make a Spicy Salmon Roll

Want somethin’ good? Easy? Won’t break the bank? Please not another California Roll? Feels like a good day for a Spicy Salmon Roll. Simple ingredients with a complex combination of taste and texture.

Spicy Salmon Roll- Ingredients: Salmon, Masago (fish eggs), Green Onion, Tempura, with Spicy Mayo.

First, you will taste the Sweet & Tangy Spicy Mayo atop of the sushi roll. Next you will have a feel for the Silky Salmon texture followed by the contrastingly Fried Crispy Tempura. Once your teeth meet together, it’ll cut through the green onion to unleash a mild yet bitey taste and aroma. Swoosh it around a bit and out comes the light and salty Masago. By then, your taste buds should be well balanced out, getting that last chew in, while your fingers are reaching for that next piece.

The spicy salmon roll is a great introduction to raw sushi!

If you are a beginner that is new to raw fish, the thought of a Spicy Salmon roll might be a bit much to your thoughts and senses. I can understand soft and delicate is not your usual thing. Don’t judge it. Try it. Eat it. Take it in. Yes, that’s how its suppose to taste. Yes, it is soft. And Yes it is Raw! It’s not going to turn into a steak any moment so you might as well accept it for what it is, understand it, and enjoy it. Appreciate it. Its the type of thing that’ll grow on you over the years.



Spicy Salmon Roll Ingredients:

  • 2 pieces of Salmon (1 by 3 inch)
  • Pinch of Masago
  • 1 Green Onion
  • 1/4 cup of Tempura Flakes
  • 1/2 sheet of Nori (Seaweed)
  • Hand full of Sushi Rice
  • Spicy Mayo

Spicy Salmon Roll Cookware:

  • Bamboo Rolling Mat
  • Knife
  • Cutting Board

Making the Spicy Salmon Roll:

To make the perfect spicy salmon roll, evenly spread the sushi rice onto the nori.

Sprinkle toasted sesame seeds on top of the rice.

Flip it over and place 2 pieces of salmon across and along the middle of the seaweed.

Spread a pinch of masago across and on top of the salmon.

Place the tempura into your palm and spread it across the salmon.

Apply a green onion in back of the tempura and use it to hold the tempura flakes back when you roll it.

Place 8 fingers in back of the green onion to hold all the ingredients in place and use your thumbs to push the edge of the rice patty forward.

Once the edge is reached high enough use your other fingers to guide the edge to touch the seaweed.

Make sure you tuck in the ingredients with your 8 fingers by gently pressing the patty against the ingredients.

Once the rice is locked onto the seaweed you can roll the rest forward and close the entire roll.

Use your bamboo rolling mat to mold the roll  into a squarey cylinder like shape.

Close out the corners by  patting in the lose ingredients and rice.

Cut directly in half.

Align both halves in front of each other.

Now cut either into 6 or 8 pieces.

Finish with spicy mayo on top of each piece.

Garnish ginger and wasabi!

Enjoy the Spicy Salmon Roll!

P.S.

If you like the Spicy Salmon Roll, also try the Spicy Tuna Roll!