Spicy Salmon Sushi Roll

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory roll with marinated salmon, avocado, and a hint of sriracha, wrapped in perfectly seasoned rice and nori. This Japanese sushi recipe, ready in about 55 minutes, pairs short grain sushi rice, water, and rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 20 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare sushi rice: Rinse 1 cup short grain sushi rice under cold water until the water runs clear, about 3 times. Drain, add to rice cooker with 1 cup water, and cook until tender. Let cool, then fold in 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until fully incorporated.
  2. Step 2: Marinate salmon: Toss 1/2 cup cooked salmon with 1 tablespoon sriracha and let sit for 10 minutes.
  3. Step 3: Prepare fillings: Slice 1/2 ripe avocado into thin strips and cut 1/4 cup cucumber into matchsticks.
  4. Step 4: Assemble roll: Place 1 nori sheet shiny side down on a bamboo mat. Spread 1/2 cup cooled sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange 1/4 cup marinated salmon, 1/4 cup avocado, and 1/4 cup cucumber in a line across the center.
  5. Step 5: Roll: Fold the mat over fillings, tucking edges tightly as you roll. Continue rolling until the nori is fully wrapped, pressing gently to seal. Cut into 6 pieces with a sharp knife.

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