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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

Ingredients

  • 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.

Preparation

  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.