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DIY Alaska Salmon Hand Rolls

DIY Alaska Salmon Hand Rolls
"Canned salmon from Alaska is the star of the show in this recipe. Tossed in a spicy Kewpie mayo sauce flecked with scallions, the resulting fish is rich and flavorful—no cooking required." - Joy Cho
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • 2 cups warm cooked sushi rice
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 (6-ounce) cans boneless, skinless Alaska salmon (liquid drained)
  • 1/4 cup Kewpie mayo
  • 5 teaspoons Sriracha
  • 1/2 teaspoon honey
  • 2 scallions, diced
  • Freshly ground black pepper
  • 2 large eggs
  • 6 to 8 sheets good-quality nori
  • 1 large avocado, sliced
  • 1/2 large red bell pepper, thinly sliced into 2- to 3-inch strips
  • 1/2 cucumber, thinly sliced into 2- to 3-inch strips
  • red pickled ginger, for filling
  • tobiko, for filling
  • sesame seeds (black, white, or a combination), for filling
  • soy sauce, for serving
Recipe courtesy of Food 52's Joy Cho.


  1. Step 1 Season the rice

    In a large bowl, mix the warm rice with vinegar, sugar, and salt. Taste and adjust the seasoning if needed. Cover and set aside.

  2. Step 2 Season the Alaska salmon

    In a medium bowl, break up the Alaska salmon using a fork. Add the mayo, sriracha, honey, scallions, and a few cranks of freshly ground black pepper and mix to combine. Cover the bowl and set aside.

  3. Step 3 Make the egg strips

    Whisk the eggs in a small bowl with a fork and season with salt and pepper. Grease a large nonstick pan with oil over medium-low heat. Pour in the eggs to coat the bottom of the pan in a thin layer, and cook until the edges are set. Gently flip the eggs using a large spatula and cook until the other side is set.

    Transfer the fried egg round to a cutting board. When cool enough to handle, cut the egg in thirds crosswise. Stack the pieces and thinly slice lengthwise into strips.

  4. Step 4 Prepare nori

    Stack the nori sheets a few at a time and cut in half lengthwise, then cut crosswise to make 4 smaller rectangles. Repeat until you’ve cut all nori sheets. This should produce 24 to 32 pieces.

    When ready to serve, arrange the fried egg strips, sliced vegetables, and other fillings of your choice (the options above are only suggestions; feel free to mix and match according to your preferences) on a large plate, along with the nori, rice, and seasoned Alaska salmon. Allow guests to make their own hand rolls by spreading a thin layer of rice on a piece of nori, topping it with their fillings of choice, and dipping it in a bit of soy sauce to enjoy.

Recipe courtesy of Food 52's Joy Cho.