Spicy Salmon Gunkan Sushi Recipe

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Spicy Salmon Gunkan Sushi Recipe

Yield: 10

Author: Jen Cartier

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Ingredients

For the Sushi Rice:

• 1 cup sushi rice
• 1 1/4 cup water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

For the Spicy Salmon Filling:

• 200g fresh salmon fillet, diced into small cubes
• 2 tbsp Japanese mayonnaise (Kewpie)
• 1 tbsp sriracha (adjust to taste)
• 1/2 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp sesame seeds (black or white)

For Assembly:

• 5-6 sheets of nori (seaweed), cut into strips approximately 2 inches wide
• Green onions, finely chopped (for garnish)
• Soy sauce (for serving)

Instructions

Prepare the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. Cook the rice according to the package instructions (using a rice cooker or stovetop).
3. While the rice is still warm, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the rice. Allow the rice to cool to room temperature.

Prepare the Spicy Salmon Mixture:

1. In a bowl, combine diced salmon with Japanese mayonnaise, sriracha, sesame oil, soy sauce, and sesame seeds. Mix well. Adjust the spiciness by adding more sriracha if desired.

Assemble the Gunkan Sushi:

1. Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Shape small oval rice balls (about 1-2 tablespoons of rice each).
2. Wrap a strip of nori around each rice ball, leaving the top open like a "boat," and press gently to secure.
3. Spoon the spicy salmon mixture generously onto the top of each sushi.

Garnish and Serve:

1. Sprinkle with finely chopped green onions and additional sesame seeds for garnish.
2. Serve with soy sauce for dipping.

Nutrition Facts

Calories

112

Fat

2 g

Sat. Fat

0 g

Carbs

17 g

Fiber

1 g

Net carbs

16 g

Sugar

1 g

Protein

6 g

Sodium

323 mg

Cholesterol

11 mg

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