Spicy Salmon Sushi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the sushi rice and cold water to a large bowl. Swirl the rice to wash it, then drain the water. Refill the bowl with water and repeat the washing process until the water becomes almost clear.

Step 2

Drain the rice and cover it with fresh cold water. Let it soak for at least 30 minutes. Drain thoroughly using a strainer.

Step 3

Place the rice and 2 1/4 cups water into a medium-sized pot. Cover with a lid and bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes. Lower the heat to low and simmer for 15 minutes. Turn off the heat and let the rice steam for another 15 minutes. Do not open the lid during cooking or steaming.

Step 4

Once the rice is ready, open the lid and gently fluff the rice with a spatula.

Step 5

Prepare the sushi vinegar by whisking together the rice vinegar, maple syrup, and sea salt.

Step 6

Mix the freshly cooked rice with the sushi vinegar. Cover with a damp towel and let it cool to body temperature.

Step 7

Cut the salmon in half, one half will be used for the filling, while the other half will be used for the toping. Cut the filling salmon into thin strips. Cut the toping salmon diagonally into large slice.

Step 8

Prepare the spicy salmon mixture by combining the salmon filling, Sriracha sauce, mayonnaise, and sesame oil. Mix well.

Step 9

Wrap a bamboo sushi mat with plastic wrap to prevent sticking.

Step 10

Cut the nori sheet in half. Place the nori sheet rough side up on the wrapped bamboo mat. Wet your hands and gently spread the sushi rice evenly across the nori sheet. Flip the sheet over so the rice side faces down.

Step 11

Place the spicy tuna mixture, avocado strips and cream cheese onto the nori.

Step 12

Using the bamboo mat, tightly roll the nori into an inside-out sushi roll.

Step 13

Once the sushi is rolled, cover the sushi roll with salmon. Cover the sushi roll with parchment paper and then cut into 8 even pieces.

Step 14

Cut the green onion diagonally for larger slices, put some of the spicy salmon mixture on top of each piece and place a slice of green onion on top.