Salmon Sushi Wrap with Spicy Mayo

 In Dairy Free, Dinner, Gluten Free, Japanese, Lunch, Seafood, Spicy, Summer, Under 1 Hour

Let’s have a show of hands – Who here is intimidated by sushi? (Sticks hand in air)
I wanted to make sushi for a long time but I was a wee bit scared. For one, what actually is sushi grade fish and how am I supposed to make sure I don’t get sick on it? And what’s more, where does one find sushi grade fish in Northern Colorado?

I finally discovered the Whole Foods right smack in the middle of the busiest street in Fort Collins carries sushi grade fish and also discovered I knew the person working the seafood counter! Not only did he explain the basics for me, he trimmed up a piece of salmon and away I went, feeling much better about my sushi undertaking.

Now if you’re not into the whole “raw fish” thing I totally get it and you can absolutely use cooked fish, shrimp or crabmeat and still make a delicious wrap! Plus who doesn’t want to learn to make spicy mayo? But my goal with this recipe is to leave you feeling informed and comfortable with trying sushi on your own! Be sure to check out the Learn the Lingo section under the recipe as well for some fun facts about sushi and comment with any questions. Happy sushi making!

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Salmon Sushi Wrap with Spicy Mayo

Difficulty: Easy

Yield: 4 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

  • 8 oz Sushi Grade Salmon or Tuna
  • ½ Cucumber
  • 2 Ripe Avocados
  • 1 Ripe Mango
  • 2 Cups Sushi Rice
  • 3 Cups Water plus more for rinsing
  • ¼ Cup White Vinegar
  • 2 Tablespoons Sugar
  • 4 Nori Papers (dried seaweed)
  • 2 Tablespoons Toasted Sesame Seeds (optional)
  • 1 Cup Mayonnaise
  • 1 Tablespoon Sriracha (more if you want it hot)

Directions:

Rinse the sushi rice until the water runs clear.

Add the cleaned sushi rice and three cups of water to a pot. Let soak for 30 minutes to bring out the starches. (If you’re short on time you can skip this step)

Bring the rice, vinegar, sugar, and water to a boil, then reduce the heat to low and cover with a tight-fitting lid. Let simmer for 20 minutes.

Fluff the rice with a fork and spread flat on a sheet pan. Chill in the fridge until you’re ready to use it.

For the spicy mayo, mix together the mayonnaise and sriracha.

Peel, halve and scrape the seeds out of the cucumber then slice it thinly.

Slice the mango, avocado and the salmon not quite as thin as the cucumber. Keep the salmon in the fridge until ready to assemble the wraps.

If you need to toast the sesame seeds, do so on non-stick pan over medium heat stirring frequently for a few minutes until lightly browned.

To make this wrap style, lay out a large piece of parchment or foil and place the Nori on it.
Spread a layer of sushi rice across the whole paper, leaving a little room around the edges, then spread a layer of spicy mayo.

Make rows of avocado, salmon, mango and cucumber covering the whole nori sheet but leaving a little room around the edges. Sprinkle with sesame seeds then carefully roll it until the edges of the nori touch.

Roll it up in the parchment and fold in the ends. Slice it in half and serve like a burrito. (The parchment keeps the filling from falling out the ends.)

To make sushi style, cover the nori with rice, leaving a little room around the edges. Make a thin line of filling in the middle only and then tightly roll it up. Slice into discs and serve with chopsticks if you like! Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Medium Pot
  • Fork
  • Colander
  • Sheet Pan
  • Mixing Bowl – Small
  • Peeler
  • Spoon
  • Foil

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Salmon Sushi Wrap with Spicy Mayo

Difficulty: Easy

Yield: 4 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

  • 8 oz Sushi Grade Salmon or Tuna
  • ½ Cucumber
  • 2 Ripe Avocados
  • 1 Ripe Mango
  • 2 Cups Sushi Rice
  • 3 Cups Water plus more for rinsing
  • ¼ Cup White Vinegar
  • 2 Tablespoons Sugar
  • 4 Nori Papers (dried seaweed)
  • 2 Tablespoons Toasted Sesame Seeds (optional)
  • 1 Cup Mayonnaise
  • 1 Tablespoon Sriracha (more if you want it hot)

Directions:

Rinse the sushi rice until the water runs clear.

Add the cleaned sushi rice and three cups of water to a pot. Let soak for 30 minutes to bring out the starches. (If you’re short on time you can skip this step)

Bring the rice, vinegar, sugar, and water to a boil, then reduce the heat to low and cover with a tight-fitting lid. Let simmer for 20 minutes.

Fluff the rice with a fork and spread flat on a sheet pan. Chill in the fridge until you’re ready to use it.

For the spicy mayo, mix together the mayonnaise and sriracha.

Peel, halve and scrape the seeds out of the cucumber then slice it thinly.

Slice the mango, avocado and the salmon not quite as thin as the cucumber. Keep the salmon in the fridge until ready to assemble the wraps.

If you need to toast the sesame seeds, do so on non-stick pan over medium heat stirring frequently for a few minutes until lightly browned.

To make this wrap style, lay out a large piece of parchment or foil and place the Nori on it.
Spread a layer of sushi rice across the whole paper, leaving a little room around the edges, then spread a layer of spicy mayo.

Make rows of avocado, salmon, mango and cucumber covering the whole nori sheet but leaving a little room around the edges. Sprinkle with sesame seeds then carefully roll it until the edges of the nori touch.

Roll it up in the parchment and fold in the ends. Slice it in half and serve like a burrito. (The parchment keeps the filling from falling out the ends.)

To make sushi style, cover the nori with rice, leaving a little room around the edges. Make a thin line of filling in the middle only and then tightly roll it up. Slice into discs and serve with chopsticks if you like! Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Medium Pot
  • Fork
  • Colander
  • Sheet Pan
  • Mixing Bowl – Small
  • Peeler
  • Spoon
  • Foil

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Salmon Sushi Wrap with Spicy Mayo 4 Servings Servings 8 oz Sushi Grade Salmon or Tuna ½ Cucumber 2 Ripe Avocados 1 Ripe Mango 2 Cups Sushi Rice 3 Cups Water plus more for rinsing ¼ Cup White Vinegar 2 Tablespoons Sugar 4 Nori Papers (dried seaweed) 2 Tablespoons Toasted Sesame Seeds (optional) 1 Cup Mayonnaise 1 Tablespoon Sriracha (more if you want it hot)
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