Easy Spicy Salmon Sushi Recipe

I decided to make Spicy Salmon Sushi on a night when takeout sounded great, but waiting for it did not. I’ve always liked sushi, but I used to think making it at home required special skills, special knives, and maybe a certification I clearly do not have.

Turns out, it mostly requires patience and accepting that the first roll will look a little weird. I made this the first time just to see if I could. The rice came out better than expected.

The spicy salmon disappeared faster than planned. And by the end, I was standing in the kitchen eating sushi off the cutting board like I had done this before. That’s when I knew it was a keeper.

Why I Keep Making This Dish (The Real Reasons)

1. Feels Impressive: People think sushi equals effort. It doesn’t have to.
2. Actually Fun: Rolling sushi feels like a hands-on project, not a chore.
3. Spicy Mayo Fixes Everything: Even uneven rolls taste great.
4. Customizable Mood: More spice, less rice, extra crunch. Your call.
5. Fresh and Filling: It’s light but still satisfying.
6. Leftover Friendly: Extra fillings turn into snacks.
7. Takeout Energy at Home: Without the delivery wait.

Tips I Learned the Hard Way

• Don’t Overload: Too much filling makes rolling impossible.
• Wet Fingers Help: Rice sticks to dry hands like glue.
• Thin Rice Layer: More rice does not equal better sushi.
• Sharp Knife Matters: Clean cuts keep things neat.
• Chill the Filling: Cold salmon is easier to work with.
• Accept Imperfection: The ugly rolls still taste great.
• Extra Mayo Saves Lives: Especially on uneven pieces.

Variations You Can Mess Around With

1. Extra Heat: More sriracha or chili oil solids.
2. Crunch Factor: Add tempura flakes if you have them.
3. No Raw Fish: Use cooked shrimp or crab.
4. Rice Swap: Brown rice works if that’s your thing.
5. Inside-Out Roll: Rice on the outside for a change.
6. Low Rice: Focus on filling and nori.
7. Sauce Lover: Drizzle aggressively. No rules.

How to Make Easy Spicy Salmon Sushi

Ingredients (Everything You Actually Need)

Tools

• Bamboo rolling mat
• 4 or more sheets of nori

Sushi Rice Seasoning

• 1 cup rice vinegar
• 1 piece kombu (about a 2-inch square)
• 3 tablespoons sugar
• 1 tablespoon kosher salt

Sushi Rice

• 2 cups short-grain rice
• 2 1/4 cups water

Spicy Mayo

• 1 cup kewpie mayo
• 2 tablespoons sriracha
• 2 teaspoons gochujang (optional, but worth it)
• 1 green onion, thinly sliced
• Salt, to taste
• A few drops sesame oil

Spicy Salmon Filling

• 3 tablespoons spicy mayo mixture
• 8 oz salmon, skin removed
• 2 teaspoons furikake seasoning
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 to 2 cucumber sticks per roll

Garnishes

• Sliced green onions
• Sesame seeds
• Furikake
• Extra spicy mayo
• Tobiko, optional but fun
• Chili oil solids, optional

Instructions (How This Actually Comes Together)

Step 1:
Start by cooking the rice. Add the rice and water to a saucepan, bring it to a full boil, then lower the heat to the gentlest simmer. Cover and cook for 20 minutes. Turn off the heat, crack the lid, and let it cool to room temperature.

Step 2:
While the rice cooks, make the rice seasoning. Combine the vinegar, kombu, sugar, and salt in a saucepan. Heat until just below a boil, then turn off the heat and let it cool. Remove and discard the kombu.

Step 3:
Once both the rice and seasoning are cooled, drizzle the seasoning over the rice and gently fluff it with a fork. Be gentle. The rice did nothing wrong.

Step 4:
Mix all the spicy mayo ingredients in a bowl and chill if not using right away.

Step 5:
For the salmon filling, cut the salmon into strips, then into small cubes. Add it to a bowl with the spicy mayo, furikake, soy sauce, and sriracha. Stir gently and refrigerate until ready.

Step 6:
To assemble, place a sheet of nori on the bamboo mat with the dull side up. Spread a thin layer of rice over the surface, keeping your fingers slightly wet so the rice doesn’t cling to you forever.

Step 7:
Add a thin line of salmon filling near the bottom edge, top with cucumber, sprinkle with sesame seeds or furikake, and roll away from you using the mat to keep it tight.

Step 8:
Slice into pieces, drizzle with spicy mayo, add garnishes, and eat immediately.

Easy Spicy Salmon Sushi Recipe

Spicy Salmon Sushi is a homemade sushi roll that feels impressive without being stressful. It’s made with seasoned sushi rice, fresh salmon mixed with spicy mayo, crunchy cucumber, and wrapped in nori.

This recipe breaks sushi down into manageable steps, uses simple tools, and keeps things flexible.

It’s fun to make, easy to customize, and surprisingly doable at home, even if you’ve never rolled sushi before.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4

Calories: 520

Ingredients Method

Ingredients

  

Tools

• Bamboo rolling mat
• 4 or more sheets of nori
• Sushi Rice Seasoning
• 1 cup rice vinegar
• 1 piece kombu about a 2-inch square
• 3 tablespoons sugar
• 1 tablespoon kosher salt

Sushi Rice

• 2 cups short-grain rice
• 2 1/4 cups water

Spicy Mayo

• 1 cup kewpie mayo
• 2 tablespoons sriracha
• 2 teaspoons gochujang optional, but worth it
• 1 green onion thinly sliced
• Salt to taste
• A few drops sesame oil

Spicy Salmon Filling

• 3 tablespoons spicy mayo mixture
• 8 oz salmon skin removed
• 2 teaspoons furikake seasoning
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 to 2 cucumber sticks per roll

Garnishes

• Sliced green onions
• Sesame seeds
• Furikake
• Extra spicy mayo
• Tobiko optional but fun
• Chili oil solids optional

Method

 

1. Start by cooking the rice. Add the rice and water to a saucepan, bring it to a full boil, then lower the heat to the gentlest simmer. Cover and cook for 20 minutes. Turn off the heat, crack the lid, and let it cool to room temperature.
2. While the rice cooks, make the rice seasoning. Combine the vinegar, kombu, sugar, and salt in a saucepan. Heat until just below a boil, then turn off the heat and let it cool. Remove and discard the kombu.
3. Once both the rice and seasoning are cooled, drizzle the seasoning over the rice and gently fluff it with a fork. Be gentle. The rice did nothing wrong.
4. Mix all the spicy mayo ingredients in a bowl and chill if not using right away.
5. For the salmon filling, cut the salmon into strips, then into small cubes. Add it to a bowl with the spicy mayo, furikake, soy sauce, and sriracha. Stir gently and refrigerate until ready.
6. To assemble, place a sheet of nori on the bamboo mat with the dull side up. Spread a thin layer of rice over the surface, keeping your fingers slightly wet so the rice doesn’t cling to you forever.
7. Add a thin line of salmon filling near the bottom edge, top with cucumber, sprinkle with sesame seeds or furikake, and roll away from you using the mat to keep it tight.
8. Slice into pieces, drizzle with spicy mayo, add garnishes, and eat immediately.

Nutritional Information

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. Dinner at Home: Straight from the cutting board.
2. Friends Over: Everyone builds their own rolls.
3. Date Night: Looks fancy without stress.
4. Snack Plates: A few rolls at a time.
5. Leftover Rice Day: Use what’s already made.
6. Standing in the Kitchen: Always happens.

Storage, Leftovers, and Next-Day Thoughts

• Best Fresh: Sushi is happiest the same day.
• Rice Changes: Texture firms up overnight.
• Keep Cold: Store fillings separately if possible.
• No Freezing: Sushi and freezers do not get along.
• Leftover Filling: Great on rice bowls.
• Still Edible Next Day: Just manage expectations.

FAQs (Real Questions People Actually Ask)

Is this safe to make at home?: Yes, if you use fresh, high-quality salmon.

Do I need a bamboo mat?: It helps a lot, but you can try without one.

Why is my roll loose?: Probably too much filling or not enough pressure.

Can I skip kombu?: Yes. It adds flavor, but it’s optional.

Is kewpie mayo required?: It’s better, but regular mayo works.

Can I make this ahead?: Prep everything, roll right before eating.

Why does mine look messy?: Because it’s homemade. That’s normal.