Sushi. I could eat it every day. More specifically, I could eat a spicy salmon roll with avocado every day. Just rice, nori, spicy salmon and avocado – oh and cilantro. To me, each roll is a bite of heaven. Making sushi rolls really isn’t that hard, once you get the hang of it, but it is time-consuming and, frankly, quite messy. Not today, my friends. I am turned my absolute go-to sushi roll into a quick and easy bowl. How excited am I? Probably way too excited, but that is just what happens with me and food.
Doesn’t everyone have their own sushi roll? That you order almost every time you go out for sushi? NO? Just me? Well, welcome to my sushi world, people. I really think you are going to like it. What I like about this “recipe” is that it is so beyond tasty and amazing, yet it has THE simplest ingredients ever. There is literally no cooking involved. The hardest part may very well be finding sushi grade salmon! I know I struggle with finding here, maybe it is easier other places, but here in Minnesota it is definitely not found at every grocery store. You have to kind of hunt it down.
If you really are struggling to find it, I would suggest asking behind your deli counter and see if it can be ordered. It is important to use sushi grade fish, in general, when making sushi as it significantly reduces your risk of getting sick from ingesting raw fish. Of course, there is always that risk, but if you just went to your deli and bought the lovely piece of salmon sitting there, your chances of getting sick up dramatically. Sushi grade salmon is handled differently while it is processed in a way that significantly reduces a person’s chances of getting sick.
And don’t leave out the spicy mayo – it is so important. You simply have to get a bite with a little bit of everything: rice (soaked in soy sauce), cilantro, spicy mayo, avocado and salmon. It is just too good.
I must have really been excited about this one, because I could not narrow down my pictures…. yikes.
- 1½ cup cooked sushi rice (cook per package instructions)
- Approx. 8 oz sushi grade salmon, cut at an angle into ½ inch slices
- ½ avocado, sliced or diced
- ¼ cup chopped cilantro
- soy sauce
- For Spicy Mayo:
- 2 Tablespoons mayo
- 2 Teaspoons Siracha
- Place rice in an individual serving bowl.
- Place salmon on top of rice, along with cilantro and avocado.
- In small, separate bowl, combine mayo and Siracha - taste. If it isn't spicy enough, add additional Siracha or mayo until you have reached your perfect spiciness level.
- Drizzle some spicy mayo over salmon, don't over do it - you can always add more.
- Drizzle your desired amount of soy sauce over everything.
- Eat and enjoy.
Sushi all the way! I’m a salmon & avocado girl too, and it sounds absolutely delicious. The only place I’ve been able to find sashimi grade salmon over here though is at a market about 25 min away, so I don’t get there as often as I would like! Love the sound of sriracha mayo too. 🙂
Thanks, Claudia!! I have to drive a good 20 minutes as well to get sushi-grade salmon, but it always seems to be worth it 🙂
Great to discover your site and all the wonderful recipes. I also absolutely love sushi and sashimi and could eat it everyday. Ever since I first tried it when living in South Beach in the early 90s.
I will try this recipe today, but really hate mayo with a passion. Thought I would try it with sesame oil, siracha and soya, what do you think?