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Spicy Salmon Hand Rolls
Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.
👥 10 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Cut 5 square toasted nori sheets in half to make 10 rectangles. Place one 3.2–4-oz. can spicy salmon or tuna in a medium bowl, reserving any oil in can. Stir in ¼ cup mayonnaise and 1 Tbsp. reserved oil with a fork, breaking up and coating salmon.
3.2–4-oz. can spicy salmon or tuna (such as Fishwife)1
2
Working one at a time, set nori sheets, shiny side down, on a surface with a long side facing you. Place a spoonful of cooked sushi rice on left side of nori; spread evenly into a square to fill the left third of sheet. Top rice with a small spoonful of dressed salmon, then a few slices from 1 avocado, thinly sliced, and pieces from ½ medium cucumber, cut into matchsticks, arranging in a diagonal line that points up to the upper left corner of nori. Fold bottom left corner of nori up and over fillings, then continue to roll up to form a cone. Pat edge with a bit of water and gently press to seal. Sprinkle exposed filling with gochugaru.
Cooked sushi rice (for filling)avocado, thinly sliced1Gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes (for serving)
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