Spicy Salmon Uramaki

Hot salmon wraps, also known as spicy salmon uramaki, offer a delightful twist on traditional sushi. These sushi rolls feature spicy salmon, nori seaweed sheets, and flavored rice, creating a harmonious combination of flavors and textures. Unlike the more common sushi roll with nori on the outside, this dish employs the “inside out” approach, where rice is on the exterior, concealing the seaweed within. This technique is perfect for those who are not fans of the taste or texture of seaweed.

Hot salmon wraps are not only visually appealing but also a cost-effective way to enjoy sushi at home, saving you the expense of dining out or ordering takeout. The filling consists of spicy salmon, cool cucumber, and other optional ingredients like avocado, making it a versatile dish that you can customize to your taste preferences.

Cooking Time: 1 hour 30 minutes

Serving Size: 12 

INGREDIENTS:

For Spicy Salmon:

• 100g salmon (sushi-grade)
• 4g chili oil
• 10g wasabi paste
• 2g salt

For Fillings:

• 2 sheets of nori seaweed
• 1 cucumber

For Wasabi Paste:

• 8g water
• 2g wasabi powder

For Sushi Rice:

• 150g sushi rice
• 180ml water
• 7g sugar
• 2.5g salt
• 12ml rice vinegar

For Topping:

• ¼ leek, cut into julienne
• 2 red chilies
• 10g wasabi tobiko (optional)

INSTRUCTIONS:

1. Begin by preparing the sushi rice. Rinse the rice grains five or six times with cold water, then drain them gently.
2. In a medium saucepan with a tight-fitting lid, combine the rinsed rice and 180ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked.
3. While the rice is cooking, prepare the sushi sauce. In a large microwave-safe bowl, combine rice vinegar, sugar, and salt. Heat the mixture for ten seconds in the microwave.
4. When the rice is done cooking, transfer it to a mixing bowl and add the sushi sauce. Mix the rice and sauce thoroughly.
5. Prepare the wasabi paste by mixing wasabi powder and water until it forms a paste. Set it aside.
6. To prepare the spicy salmon, remove the skin from the sushi-grade salmon fillet and roughly chop the flesh until it becomes malleable and sticks together.
7. Combine the salmon with chili oil, wasabi paste, and salt. Mix until well combined.
8. For the cucumber fillings, remove the seeds and cut the cucumber skin into 5cm-long and 8mm-wide batons.
9. To assemble the uramaki (inside out roll), place a nori sheet on a bamboo sushi rolling mat covered with plastic wrap.
10. Start rolling by placing cucumber julienne along the front edge of the sushi rice.
11. Using your fingers, firmly hold the contents within the roll as you roll it up.
12. After completing the roll with the remaining rice, the other nori sheet, and the leftover salmon, slice each roll into six pieces.

TIPS FOR MAKING HOT SALMON WRAPS:

• Quality Salmon: Use fresh and high-quality salmon for the best taste and texture. If possible, purchase sushi-grade salmon, which is safe to eat raw.
• Proper Rolling: When rolling the sushi, ensure that the nori is tightly wrapped around the filling to prevent it from unraveling when sliced.
• Avocado Variation: Experiment with different fillings, such as avocado slices or other veggies, to add variety and flavor to your rolls.
• Sushi Rice: Prepare sushi rice following the instructions carefully to achieve the right balance of sweetness and acidity.

Hot salmon wraps offer a delightful and customizable sushi experience right in your home kitchen. Enjoy the harmonious blend of spicy salmon, cool cucumber, and perfectly seasoned rice with the added convenience of being able to tailor the ingredients to your liking. Whether as an appetizer or a main course, hot salmon wraps are sure to be a hit with sushi lovers and newcomers alike.