Easy Spicy Salmon Rolls with Homemade Sriracha Mayo
Think you need to go out for sushi to enjoy a spicy salmon roll? No way. These rolls are inspired by our favorite restaurant version, but are easy to make in your own kitchen. The key is a creamy, sriracha-spiked salmon salad rolled with sushi rice, crisp cucumber, and avocado. You can serve them sliced as rolls or keep them whole as sushi burritos for a portable meal.
Why You'll Love This Spicy Salmon Sushi Roll Recipe
If you’ve tried my spicy salmon bowl, you’ll love rolling those same flavors into sushi form. It’s a delicious twist on a family favorite and a fun way to enjoy sushi night at home.
This recipe has become a dinnertime staple in our house. Just like these homemade sushi rolls, the kids love helping pat down the rice and rolling the sheets of nori, and everyone can customize their own rolls. Once you try it, you’ll see how fun and approachable homemade sushi can be — no restaurant skills or sushi mat required.
Nicki's Tip: Traditional spicy salmon rolls are made with raw, sushi-grade salmon mixed with spicy mayo. For this version, the turning point was discovering that roasted salmon works beautifully too. Using cooked salmon makes the recipe more accessible and ensures you don’t need to track down specialty fish. You still get that signature flavor and creamy texture, with the option to use sushi-grade salmon if you prefer.
Ingredients You’ll Need
- Salmon: Use wild salmon if possible. Both raw sushi-grade salmon and cooked salmon work here.
- Sriracha mayo: Mayonnaise mixed with sriracha creates the signature sauce. You can adjust the spice level to your taste.
- Nori sheets: These dried seaweed sheets are the backbone of any sushi roll.
- Sushi rice: Short-grain sticky rice seasoned with vinegar, sugar, and salt. Follow my easy sushi rice recipe.
- Cucumber and avocado: Fresh crunch and creaminess.
- Flavor boosters: Lime juice, tamari or soy sauce, garlic, and ginger.
How to Make Spicy Salmon Rolls
Step 1: Cook the salmon. Roast until it flakes easily but is still moist in the center. Let it cool, then shred with a fork. (You can also use sushi-grade raw salmon if you prefer.)
Step 2: Mix the filling. Stir together lime juice, tamari, garlic, and ginger. Add the shredded salmon, mayonnaise, and sriracha to taste. This is your spicy salmon salad.
Step 3: Prepare the wrap. Place a sheet of nori, shiny side down, on parchment paper. Spread sushi rice evenly across the sheet, leaving a 1-inch border at the top and bottom. Layer the filling. Arrange cucumber strips along the bottom edge.
Step 4: Add spoonfuls of spicy salmon salad, then top with avocado slices.
Step 5: Roll it up. Use the parchment to lift and roll the nori over the filling, tightening it into a log. Wet the edge to seal.
Step 6: Slice or serve whole. Cut crosswise with a sharp knife for rolls or keep them whole as sushi burritos.
Pro Tips for Rolling Without a Mat
- Use parchment paper to help tighten the roll.
- Keep a small bowl of water nearby to dip your fingers. It keeps the rice from sticking.
- Don’t overfill the roll. Too much filling will cause it to split.
- Rinse your knife under warm water and wipe it dry between cuts for clean slices.
- Sprinkle sesame seeds or scallions over the finished roll for extra flavor and presentation.
Serving Suggestions
These rolls are delicious on their own or with simple accompaniments:
- Dip into soy sauce or tamari.
- Add a dab of wasabi for extra heat.
- Drizzle with extra homemade sriracha mayo.
- Pair with miso soup or edamame for a complete sushi night.
- For a fun twist, serve them as full burritos for a portable lunch.
Try my seared ahi tuna (by itself or in bowls!) for another delicious family dinner.
Recipe FAQs
Traditionally, a spicy salmon roll includes sushi rice, nori, salmon, cucumber, avocado, and spicy mayo. This recipe lets you choose between cooked salmon and sushi-grade raw salmon.
Yes. Maki simply refers to rolled sushi wrapped in nori. A spicy salmon maki roll is another way of describing the same dish.
Yes. This recipe uses roasted salmon as the base, giving you the same flavor and texture without needing sushi-grade raw fish.
Spread the rice evenly, don’t overfill, and use parchment paper to roll tightly. Wet the edge of the nori to seal.
Yes. The rolls can be assembled up to a day in advance. Whole sushi burritos hold up better overnight than sliced rolls. Wrap tightly in parchment and refrigerate.
P.S. More Salmon & Sushi-Inspired Recipes:
I’d love to hear how sushi night goes in your kitchen. Did you try the rolls with cooked salmon or raw sushi-grade fish? Leave a comment and a star rating below, and let’s keep the sushi conversation going.
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Easy Spicy Salmon Rolls with Homemade Sriracha Mayo
Ingredients
Spicy Salmon Salad
- 1 pound wild salmon
- Salt and freshly ground black pepper
- 1 tablespoon fresh lime juice (about ½ lime)
- 1 teaspoon low-sodium tamari or soy sauce, plus more for serving
- 1 garlic clove, grated on microplane
- 1 teaspoon freshly grated ginger
- 3 tablespoons mayonnaise
- 2-4 teaspoons Sriracha, to taste
Sushi Wraps
- 5 sheets of nori
- Sushi Rice (recipe link in header above)
- ½ large English cucumber, cut into julienned strips
- 1 avocado, pitted and thinly sliced
Instructions
Make the spicy salmon salad
- Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet and season it with salt and pepper. Roast 8-14 minutes (depending on the thickness of the fish), or until it flakes easily but is still pink in the center. Let cool then coarsely shred the salmon using a fork; discard the skin. (Alternatively, you could grill the salmon or even poach it).
- In a medium bowl, combine the lime juice, tamari, garlic and ginger. Season with salt and pepper. Let sit 5 minutes. Add the salmon and toss to coat. Add the mayonnaise and stir in sriracha to taste (depending on how spicy you like it). Fold to combine. Taste and season with salt and pepper. Do Ahead: The salmon salad can be made up to 1 day in advance.
Assemble the sushi wraps
- Place a sheet of nori, shiny side down with the longest side closest to you, on a piece of parchment paper that's about 2-3 inches longer than the nori on the top and bottom (or you can use a bamboo sushi mat). Spoon a heaping cup of sushi rice on top of the nori. Dip your fingers in water (this will help to prevent the rice from sticking), then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom, adding more rice as needed.
- Arrange a layer of julienned cucumbers horizontally across the bottom of the rice (closest to you). Top with a few spoonfuls of spicy salmon salad, followed by a few slices of avocado.
- Now it’s time to roll! Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling. Use the parchment to tighten the first roll, squeezing the filling into a nice compact log. Then continue rolling, using the parchment as leverage. Once you get to the end, wet the edge of the nori and seal it.
- Repeat the process for the remaining wraps (I usually get about 4-5 big wraps). Serve the wraps on their own, or with tamari for dipping. (You can also cut them into sushi rolls, if you wish—just be sure to use a sharp knife).
Notes
- You'll need to make a batch of Easy Sushi Rice before making the salmon rolls.
- The spicy salmon salad is also delicious in sandwiches and over salads.
- You can use fresh salmon or defrosted frozen salmon in the salmon salad. Or you can use canned salmon instead!
- For more sushi inspiration, check out these Homemade Sushi Rolls.
Thanks for easy recipe!
Hi Nancy, I'm so happy you enjoyed!!
In sushi restaurants, these are called handrolls and they're typically made in a somewhat conical shape to keep the filling from falling out. I've rolled them in this way by rolling them at an angle with a little less filling at one end. You can fold up the narrow end a little in your palm.
Hi Steve! These can absolutely be made as hand rolls - great tip!
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