Spicy Salmon Maki

Makes 1 roll


  • 1 half sheet of nori (dried seaweed)
  • ½ cup cooked sushi rice
  • ½ tsp toasted white sesame seeds
  • 2-3 slices salmon belly, 2½" x ½" x 1"
  • 2 slices avocado
  • 1 tsp sriracha (hot chili sauce)
  • 2 tbsp Japanese mayonnaise

Additional Ingredients for Serving

  • wasabi paste
  • picked ginger
  • soy sauce


  1. Mix sriracha and mayonnaise in a small bowl and set aside
  2. Lay nori sheet on a dampened surface
  3. Press ½ cup sushi rice onto nori sheet in an even layer with dampened hands
  4. Sprinkle sesame seeds over rice and press gently to adhere
  5. Flip roll over on plastic-lined bamboo mat (nori side up)
  6. Lay slices of avocado and salmon lengthwise across center of roll
  7. Drizzle a line of spicy mayo across avocado and salmon
  8. Start to roll maki with help from bamboo mat, meeting both lengths, and pressing to form roll
  9. Slice into 6 even pieces and plate with pickled ginger and wasabi paste. Serve with soy sauce