served sushi

How to Make Spicy Salmon Sushi

Last Updated on March 26, 2024 by Damian

Here is an amazing spicy salmon sushi recipe! A really amazing sushi, simply cook some sushi rice, cut the salmon, choose a crunchy ingredient and start rolling! 

Rolling sushi might take some practice to perfect and can get a little messy in the beginning, follow my steps and practice to become a true sushi chef!

Like always, I will give you the ingredient list I used and break down on why I picked these components and what the thought process is. 

While you are at it making sushi, consider combining my other sushi recipes with it:

Let’s get started:

Step 1: Collect the ingredients

cut spicy salmon sushi

Spicy salmon sushi

Spicy salmon sushi a great addition when making sushi, try it out!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sushi
Cuisine Japanese
Servings 2 rolls (16 pieces)


  • 200 gram sushi rice
  • 1/2 tbsp rice vinegar
  • 2 nori leaves
  • 100 gram salmon (smoked or other)
  • 8 strips cucumber (~10cm)

Sauces & Spices

  • 1 tsp sriracha sauce
  • 1 tsp chili oil

Optional sides

  • soy sauce
  • wasabi
  • pickled ginger
  • sesame seed garnish
Keyword Spicy salmon sushi

What to consider when choosing ingredients

Starting with the spicy salmon, I’ve implemented this component by using a combination of smoked salmon, sriracha sauce and chili oil. Pick any implementation of spice to your liking and combine with your favorite salmon type. 

For more control of the spice level and taste, be sure to make your own spicy attributes. Here are the recipes to mine; chili oil, chili powder, sambal badjak. Have fun experimenting!

The cucumber adds a crispy structure to the sushi, remember to always keep in mind flavor, structure and visual effect when making food!

That’s already it for the main ingredients! It’s a super basic list in which you can play around with the composition. 

Final touch is to consider how to serve the dish. For me, sushi comes with soy sauce and occasionally some wasabi and pickled ginger. Garnish the sushi with some sesame seeds, Japanese mayo, and or sriracha sauce, just pick the garnish to your liking and play around with it!

Let’s continue with the steps I took to make the spicy salmon sushi!

Step 2: Cook the sushi rice

First things first, it’s important to mention that preparing sushi rice requires some advance preparation. You should allow the rice to cool down for at least 15 minutes before using it.

Now, when it comes to cooking the rice, you can follow the instructions on the packaging. However, if there are no instructions available, here’s what you can do:

Begin by thoroughly cleaning the rice. It’s crucial to rinse it until the water running through it becomes crystal clear. This helps remove any excess starch.

After rinsing, place the rice in a boiling pan and add water. The water level should be about the height of your last finger bone above the rice.

Next, bring the water to a boil over medium-high heat. Stir the rice occasionally to prevent it from sticking to the bottom of the pan. Once it starts boiling, cover the pan with a lid and reduce the heat to low. You want to maintain a gentle simmer. Let the rice sit for approximately 10 minutes to ensure that all the water evaporates.

Once the rice reaches this point, it’s time to add the rice vinegar. Gently stir the rice with a fork to incorporate the vinegar. It’s important to note that you should cover the rice and allow it to cool down. If you leave it uncovered, the rice will dry out and lose its desired texture. During this cooling period, avoid lifting the lid to maintain the optimal moisture.

That’s it for the preparation of the rice. Now, let’s move on to the exciting part of stuffing the spicy salmon sushi!

cooked sushi

Step 3: Preparing the sushi insides

Start by preparing the salmon, cut the salmon in strips or use pre-cut salmon. Put aside in a bowl or plate and continue with the cucumber.

Cut a piece of cucumber of around 10 cm long, use this piece to cut strips from, like the strips shown below.

That’s it! Once again, super easy to prepare this spicy salmon sushi.

cut salmon

Step 4: Rolling the sushi

To begin, make sure you have a bowl of water nearby that is big enough to accommodate your fingertips and all the ingredients for the sushi. Set this bowl of water next to the flat surface where you’ll be rolling the sushi, such as a kitchen table or countertop.

Next, take a sushi rolling mat and place it on the surface. To keep the mat clean, cover it with cling film. Then, take a sheet of nori (seaweed) and place it on top of the cling film, ensuring that the shiny side is facing down. This will be the base for your sushi roll.

filling setup
rolling set up

Start by wetting your hands using the bowl of water. This will prevent the rice from sticking to your fingers. Take the nori sheet and evenly cover it with rice, leaving approximately 3 cm of the top side uncovered. The rice layer should be about 2 or 3 grains thick, ensuring it is evenly distributed across the nori sheet. Once the rice is spread, wet your fingers again and remove any excess rice from your fingertips.

Now, place your desired fillings for the sushi in the middle of the nori sheet, forming a single strip from left to right. Experiment with different amounts to find the right balance, keeping in mind not to overfill it as it may make it difficult to close the roll later on.

rice on nori
unrolled sushi

Once again, wet your hands to ensure there is no residual rice sticking to them. Now, it’s time to begin the rolling process. Take hold of the sushi rolling mat and lift it gently. Pay attention to tuck in the lifted side of the sushi, ensuring that the cling film remains attached to the rolling mat and doesn’t get tucked in with the sushi.

If you successfully complete the initial tucking, continue rolling the mat by pulling it over the nori sheet. Make sure the tucked-in part of the nori sheet remains securely tucked in. As you roll, apply firm and even pressure to the mat, ensuring that the roll is tightly formed and compacted. Roll all the way to the end of the rice, leaving the “lid” of the nori sheet open.

Throughout the process, it’s essential to maintain steady pressure and control over the mat to achieve a well-formed spicy salmon sushi roll.

rolled sushi before closing

To make sure the roll stays intact, dampen your fingers with water and moisten the exposed edge of the nori “lid.” This will help it stick together. Then, continue pulling on the rolling mat to securely close the sushi roll. As you do this, apply gentle pressure to the roll, squeezing it lightly to ensure a firm and compact shape. 

It may require some practice, but if everything comes together smoothly, you’ll have successfully created a beautifully tight and well-formed sushi roll. Congratulations on your accomplishment!

Rolled sushi

Inside out roll

If you wish to make an inside-out roll, you can follow these steps. When you reach the point where you place the rice on the nori sheet, ensure that you cover the entire sheet with rice, without leaving any opening. Take extra care while spreading the rice to ensure an even and thorough coverage. You can also sprinkle some sesame seeds on top of the rice for added flavor and texture.

Once the rice is evenly spread, flip the nori sheet over so that the rice side is facing down. Now, place your desired fillings on top of the nori sheet, evenly distributing them across the surface. Proceed to roll the sushi as you would normally, following the standard rolling technique.

Since the rice is on the outside, there’s no need to wet the “lid” or worry about it sticking. Simply roll the sushi tightly and apply gentle pressure to create a compact roll. With this method, you can enjoy an inside-out roll with the rice on the outside and the fillings beautifully showcased within.

rice on nori inside out
inside out roll

Once you have rolled the sushi, it’s time to remove the rolling mat and cling film. Carefully transfer the sushi roll onto a clean cutting board. It’s important to use a sharp knife for this step to ensure clean cuts without squishing the sushi. The sharper the knife, the better.

Position the knife precisely in the middle of the sushi roll and apply a gentle, even pressure as you cut through it. Aim for a smooth, clean cut. After the first cut, you will have two halves of the sushi roll. Lay them in a parallel position and repeat the process. This will give you four pieces of sushi arranged in a parallel fashion.

To further portion the sushi, halve each of the four pieces one last time. This will result in a total of eight smaller, bite-sized spicy salmon sushi pieces. Take a look at this video if you need more explanation.

first cut
cut #2&3

Now, choose your favorite garnish—I personally enjoy Japanese mayonnaise or sriracha with sesame seeds. Serve the sushi on a flat plate or the cutting board you just used, and don’t forget to include separate containers of soy sauce, wasabi, and pickled ginger, along with sushi sticks for convenience.

Definitely check out my other sushi recipes, I would recommend making all at once so you have enough sushi for quite some people!

I hope this worked out well for you, making sushi can be quite a difficult and time consuming task. Let me know what you think and enjoy!

served sushi

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