151. Spicy Salmon Roll

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Put the salmon fillets in a flat dish and pour the marinade over the top. Make sure the fillets are skin side up so the marinade can soak in. 1 ½ pounds salmon fillets. Refrigerate for 30 minutes to 8 hours. Sprinkle the fillets with salt and pepper if desired. Salt and pepper to taste.

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Add salmon, cream cheese, green chilies and a little spicy mayo and eel or oyster sauce. Pull both sides of the plastic wrap up so the roll goes together. Use the sushi mat, a towel or your hands to press the roll into a long cylinder. Add the spicy mayo and grilled lemons on top.

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Prep salmon. To begin, dice very cold but thawed salmon into small squares, roughly the same size. Add the salmon to a mixing bowl. 2. Combine sauce. To the bowl of salmon, add the kimchi chili sauce and cilantro. Stir to combine. Refrigerate for 15 minutes. Taste and adjust seasoning.

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Instructions. Fire up your grill and set to medium-high heat. Tear out 4 pieces of heavy duty foil large enough to completely encapsulate each salmon fillet. Lay each salmon fillet skin down on a piece of tin foil. You can also add fresh vegetables to cook along with the fillet, including sliced pepper, onions, or finely diced carrots.

HOW TO MAKE { Spicy Salmon Sushi Rolls } AT HOME

Flip the rice covered nori sheet so that rice is facing down. Place salmon strips over the bottom third of the sheet. Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. Roll the bamboo mat away from you and apply some pressure to tighten it up.

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Spread half the onion, carrot, and green onion alongside the salmon. Gently bring the end of the rice-covered nori up over the salmon filling, using the mat as support. Continue to roll and press until the entire roll is rolled, making sure the plastic wrap is not in the roll. Slice into 6 pieces.

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Prepare all vegetables while salmon bakes. For the bean sprouts, blanch them in simmering salted water for 20 seconds and then drain and rinse with cold water. To make a spring roll, place a rice paper wrapper on a plate of cold water, submerging it completely. Let it sit for a few seconds and flip it.

Spicy Salmon Roll

1 tablespoon hot honey. In a medium bowl, combine the drained salmon, mayonnaise, Sriracha, and soy sauce and mix until evenly incorporated. Peel the cucumber, then use the peeler to slice the cucumber lengthwise into long, thin ribbons, stopping when you reach the seeds. Repeat on all sides. Place a nori sheet on top of a sushi mat and cover.

Spicy Salmon Roll

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.

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In a wide bowl, combine the salmon pieces, soy sauce, sriracha sauce, and sesame oil. Allow the salmon to marinate for at least 30 minutes. Heat a large skillet over medium heat with oil. Once the oil is heated, add the salmon pieces and cook them for 5-6 minutes until they are perfectly cooked.

151. Spicy Salmon Roll

Preheat your grill to 400 degrees F. (lid should be closed). Pat salmon filets dry with a paper towel and sprinkle with salt. Mix butter ingredients together, and use a knife to spread the butter onto the filets evenly. Pull out a piece of foil, about 18-20 inches long.

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Slice the salmon into long strips and then slice those strips into small cubes. I prefer ¼ inch or so, but you can make them larger or smaller depending on your preference. Place salmon in a mixing bowl, add remaining spicy salmon filling ingredients and stir to combine. Place in fridge if not using right away.

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Wet your fingers on the paper towel and place about ½ cup of sushi rice in an even layer across the nori sheet. Sprinkle with sesame seeds. Carefully flip the nori over so that the rice-sesame side is now facing down.**. About half an inch from the edge, spread spicy carrot mixture in a line from end to end.

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Grill the Salmon: Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.

HOW TO MAKE { Spicy Salmon Sushi Rolls } AT HOME

Prepare the remaining ingredients. Spread a thin layer of rice over each nori seaweed sheet. Moisten your hands with a water and oil mixture to keep the rice from sticking. Top the rice with the salmon, avocado and cucumber fillings and roll as show in video demonstration. Top the roll with spicy mayo and tobiko.

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Spicy Salmon: Take salmon and cut into smaller bite-sized pieces. Place in a small bowl along with the Sriracha. Stir to combine. Inside Out Roll (See Notes for regular roll with nori on the outside): Place a bamboo sheet down and place a piece of parchment paper on top.