Make a Mexican Salmon Roll

If you love Japanese and Latin American food, try this Mexican salmon roll. It is a delicious and unique mixture made with mayonnaise, sriracha, nori and more. It takes a lot of work to prepare, but is well worth it in the end!

Ingredients

• Salmon Mixture
  • 1&1/2 pounds raw salmon
  • 3 tablespoons of mayonnaise
  • 1 tablespoon of sriracha
  • optional: 1 teaspoon of lime juice
  • 2 cloves of garlic
  • 1 whole jalapeño
  • 3 stalks of green onion
• Sushi Rice
  • 1&1/2 cups short grain rice
  • 1/2 cup rice wine vinegar
  • 1 tablespoon of salt
  • 3 tablespoons of sugar
• Fillings
  • 1 large avocado
  • optional: 1 large cucumber
  • optional: 3 to 4 leaves of romaine lettuce
  • 1 pound of Queso blanco or Oaxaca
• Other
  • 5 to 6 sheets of nori seaweed
  • 1 cup of toasted sesame seeds
  • optional: soy sauce
  • optional: pickled ginger
  • optional: wasabi

Steps

Preparing the Salmon

1. Place the raw salmon on a baking sheet and spray it with cooking oil.
2. Bake the salmon on 350 degrees Fahrenheit for about 15 minutes, or until fully cooked. Once the salmon is fully cooked and has cooled, press it dry with some paper towel to help remove some of the retained moisture.
3. Put the salmon in a medium bowl and shred it up finely with a fork.
4. On a cutting board and with a sharp knife, very finely mince the garlic.
5. Take the green onion and chop into small pieces. Then take the jalapeño, seed it, and cut into small pieces.
6. Add garlic, green onion, and jalapeño to the shredded salmon.
7. Combine mayonnaise, sriracha, and lime juice in a small bowl. Add a spicy mayonnaise mixture to the salmon bowl and thoroughly mix all the contents.
8. Cover the salmon bowl with aluminum foil and leave in the refrigerator until chilled.

Preparing the Seasoned Rice Vinegar

1. Put the rice, wine vinegar, sugar, and salt in a small pot.
   • Feel free to use ready-made seasoned rice vinegar instead of wine vinegar if you wish.
2. Stir on low heat until sugar and salt are dissolved, and then remove the mixture from the heat.
3. Set aside for later use.

Preparing the Rice

1. Put the dry rice into a mesh strainer. After that, rinse the rice several times until most of the outer starch is removed.
2. Put the rice in the medium sized bowl and cover with water for about a half hour. Once the rice has absorbed a good amount of water, drain and rinse, and then place in a medium size pot for cooking.
3. Cover the rice with exactly one and a half cups of water, and turn the burner on to high heat. Once the water is at a boil, change the heat to low, and let simmer for about fifteen minutes
4. Wait for most or all of the water to evaporate. Then turn the burner off, and move the pot to a cool surface.
5. Let the rice stand in the pot with the lid. Give the rice about another ten to fifteen minutes to finish cooking.
6. Clean and dry the medium sized bowl from before, and place the rice in the bowl.
7. Use a wooden spoon to distribute all of the prepared seasoned rice vinegar onto the rice, then lightly mix the rice in the bowl.
8. Cover the bowl with a damp paper towel, and wait until the rice cools to room temperature or close to it.

Preparing the Vegetables and Cheese

1. Take the avocado, cut lengthwise in half, and remove the skin and seed. Then cut the avocado into thin lengthwise strips, and you should have about six strips per half.
2. Cut cheese into thin lengthwise strips so that they will fit nicely in the sushi roll. If you wish, you can cut the long cucumber in half, seed it, and cut into thin lengthwise strips, but this is optional. You can also shred the romaine lettuce with a knife if you would like to.

Preparing the Rolling Station

1. Find a generous amount of table or counter space, then lay a full paper towel in front of you. Put your bamboo mat inside the large plastic bag and set it on top of the paper towel.
2. Gather all of your ingredients. You can put the ingredients anywhere that is most convenient for you, but ideally it's best to keep your rice on the side of your dominant hand. You will also need these items:
   • Prepared vegetables and cheese
   • Prepared salmon and a fork to go with it
   • Food-safe gloves and a small bowl of water
   • Toasted sesame cheese
   • Nori seaweed

Rolling the Sushi

1. Place a full sheet of nori seaweed on the bamboo mat with the shiny side down. Then put on your food safe gloves and wet your hands a little.
2. Grab a small ball of rice and lightly distribute with your hands on the nori seaweed. Leave about an inch from the edge uncovered.
3. Sprinkle sesame seeds across the rice, then flip the rice and seaweed to the other side.
4. Near the side uncovered with rice, apply a thin line of the prepared salmon across the nori seaweed.
5. Add the avocado and cheese in the same fashion. You can also add cucumber and lettuce if you wish, but these are optional.
6. Grab the edge of the nori closest to you, meaning the side of the filling, then pull this up and over the filling. While doing this, keep the filling in place with your index and middle finger, and hold in place.
7. Bring the bamboo mat up and over the part that you started rolling, and hold it in place again.
8. Complete the roll with a small amount of pressure by pulling the top of the bamboo mat away from you. Do this so that the rice and seaweed roll around the filling to create a cylindrical shape.
9. Pull the mat off the roll, then put it back over the roll to shape it with your hands. Then apply a little pressure and shape the roll again so that it is even all the way around.

Cutting and Serving the Roll

1. Get a clean cutting board and place one roll at the center. Then cut the roll in half with a sharp knife. Note that wetting the knife makes each cut easier.
   • Try to complete the cut with one motion of the knife, and be careful not to saw the roll.
2. Cut each half in half again, and then each quarter in half once more to yield eight pieces. The size of each roll is up to you, so you could even shoot for ten pieces per roll.
3. See if you have one eight-piece roll or multiple rolls. For one eight piece roll, lay each piece flat in a straight line along a glass plate. For multiple rolls, use a large plate to lay each piece in a circular fashion.
   • Dipping sauces and garnish are optional, and you can choose which sauces you'd like. Options for garnish and dipping sauces are wasabi, pickled ginger, parsley, soy sauce, or spicy mayonnaise.

Things You'll Need

• Stovetop and Oven
• Cooking Spray
• Aluminum Foil
• Oven Mitts
• Sharp Knives
• Cutting Boards
• Mesh Strainer
• Medium and Small Pot
• Wooden Spoon
• Mixing Bowl
• Small Bowl
• Measuring cups/spoons
• Paper Towel
• Large Zip-lock bag
• Bamboo Rolling Matt
• Plating Plates

See also

• Cook with Sorrel
• Make Kentucky Burgoo
• Make Kentucky Hot Brown
• Make Homemade Strawberry Frosting
• Make Hummus
• Make Almond Oil
• Work With Phyllo Dough
• Write a Recipe
• Make Vegetable and Chicken Stir Fry
• Make Recipes With Chia Seeds

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