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A plate of spicy salmon rolls.

Spicy Salmon Roll

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Sushi
  • Method: Counter Top
  • Cuisine: Asian-Inspired


Spicy Salmon Roll – learn how to make regular and spicy salmon rolls with this easy, step-by-step tutorials (with photos)!


  • 2 1/2 cups sushi rice 
  • 46 oz sushi grade salmon
  • 1 tablespoon Sriracha (more if desired)
  • 4 nori sheets
  • 1 avocado, sliced
  • soy sauce for serving
  • other add-in options: cucumber or carrots
  • Optional: wasabi for serving 
  • Optional: spicy mayo or wasabi mayo


  1. Sushi Rice Recipe: Prepare sushi rice and let cool to room temp – cover with damp towel – while you prepare fillings and spicy salmon.
  2. Spicy Salmon: Take salmon and cut into smaller bite-sized pieces. Place in a small bowl along with the Sriracha. Stir to combine. 
  3. 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.  Place nori sheet on top of the parchment, shiny side down. 
  4. Using the back of a spoon, spread approx. 1/2 cup + 2 tablespoons of sushi rice across the nori sheet leaving the top inch or so empty. The rice should be pretty flattened. Carefully pick up the piece of nori and flip it over so that the rice-free section is now closer to you.
  5. Place spicy salmon mixture in the middle of the nori sheet. Don’t go too crazy with the filling or it will end up popping out the ends if it is too full. Add avocado and any other filling options you desire (sliced cucumber or carrots). 
  6. Using both hands, pick up the edges of the nori sheet closest to you and fold over the filling ingredients; tucking the nori sheet around the ingredients. Pick up the bamboo sheet and fold over as well (but don’t tuck all the way around). 
  7. While pressing firmly down on the sushi roll, being pulling the bamboo sheet away from your body and rolling the sushi. Then stop and wrap your hands around the roll pressing down firmly to create a solid roll. Pull away from your body again with the bamboo sheet then stop again and press down. Continue doing this until you have a fully formed sushi roll. 
  8. Using a very sharp knife, cut the roll into 1 inch thick pieces. 
  9. Create 3 more rolls using the same technique – see notes below for instructions on an Inside Out Roll (where the rice is on the outside of the roll instead of on the inside).
  10. (optional) Top with a dollop or drizzle of spicy mayo to really up the spice level. 
  11. Serve with soy sauce and wasabi (optional). 


  • Regular Rolls (nori on the outside): to make a sushi roll place a bamboo sheet down and then put your nori sheet on top (shiny side up). Cover with rice leaving the top inch empty. Place your ingredients towards the center of the nori sheet. Lift up the edge of the nori sheet closest to you and tuck around ingredients. Lift up the bamboo mat and fold over as well.  Start pulling the bamboo away from your body as the nori sheet rolls around the ingredients. Then stop and apply gentle pressure to create a roll. Continue pulling/rolling with the bamboo mat and then apply pressure until you have a fully formed sushi roll. Cut into 1 inch pieces with a very sharp knife.
  • Where to find fish for sushi: Head to your local fish monger (someone who specializes in selling fish) to ask about what they would recommend for making sushi. I have also had good luck at Whole Foods. 
  • Raw Food: consume raw fish at your own risk. 
  • Video: if you want a video that shows you how to roll the sushi check out this post and jump to the recipe card.


  • Serving Size: 1 roll
  • Calories: 585
  • Sugar: 0.7 g
  • Sodium: 100.9 mg
  • Fat: 10.9 g
  • Carbohydrates: 104.8 g
  • Protein: 15.8 g
  • Cholesterol: 14.5 mg