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Ingredients

Scale

Serves 4

For the Sushi Rice:

  • 2 cups sushi rice 
  • 2 ¼ cups water
  • 34 tablespoons rice vinegar

For the Salmon:

  • 1 pound salmon
  • 1 tablespoon butter (at room temperature)
  • Salt
  • Pepper

For the fillings:

  • 2 packages of Sushi Nori Seaweed Sheets
  • 34 small/medium carrots, cut into thin sticks
  • 34 small cucumbers, cut into thin sticks
  • 1 large avocado (or two small), diced or thinly sliced
  • 1 lemon

For the Spicy Mayo:

  • ¼ cup mayonnaise
  • 12 teaspoons Sriracha 

Additional Sushi Add-ons:

  • Pickled ginger
  • Wasabi
  • Soy sauce or coconut aminos
  • Furikake seasoning
  • Butter lettuce (instead of in addition to Nori)

Instructions

  1. Make sushi rice: Pour 2 cups of rice into a strainer and rinse until water runs clear (about 2-3 minutes). After rinsing, pour 2 1/4 cups water and rinsed rice into a medium pot and give a quick stir.
  2. Bring mixture to a boil. Once boiling, turn the heat to low, cover with a lid and simmer for 18 minutes. Keep covered, turn off the heat and let sit for 15 minutes (or until you’re ready to use it). The longer the rice sits the better! Right before serving the rice, fluff with a fork then use a wooden spoon to fold 3 tablespoons of the vinegar into the rice making sure not to make the rice become mushy. Taste and add more vinegar if needed.
  3. Meanwhile, prepare the rest of your ingredients. I like to serve everything in bowls on a lazy susan to make it easy for everybody to build their own hand rolls. You can also use a large board or simply just put on the table.
  4. Preheat the oven to 400 degrees. Spread the softened butter all over the salmon and sprinkle with salt and pepper. Bake the salmon for 12-15 minutes or until desired doneness.
  5. Make spicy mayo by whisking the mayonnaise and sriracha together. You can make it as spicy or mild as you like. Add a small splash of water to thin it out if desired. Set aside. 
  6. Cut the sheets of Nori in half and place on a plate or bowl (start with one pack, my family goes through at least 1 ½ packs). Freeze any leftover Nori until ready to use again. 
  7. Add everything to a big board or lazy susan using separate bowls if desired. This includes sushi rice, broken up cooked salmon, Nori, carrots, cucumber, avocado with lemon squeezed on top and spicy mayo. Add to the table any extras such as ginger, wasabi, soy sauce, Furikake and/or butter lettuce. 
  8. Let everybody make their own hand rolls. To make a hand roll, place one piece of Nori (shiny side down) on a plate. Add a little bit of rice and whatever fillings you want to one end of the Nori. Carefully roll up like a burrito (no need to fold in the sides) and enjoy!