Description
This Crunchy Salmon Roll is a delightful homemade sushi recipe combining tender sushi-grade salmon, creamy avocado, and a crispy panko breadcrumb coating for an irresistible texture contrast. Perfect as an appetizer or main course, it features a no-cook preparation method that brings fresh Japanese-inspired flavors right to your table, served with savory dipping sauces like soy, spicy mayo, or eel sauce.
Ingredients
Scale
Rice and Nori
- 1 cup sushi rice (cooked and seasoned)
- 1 sheet nori (seaweed)
Filling
- 2 oz cooked or raw sushi-grade salmon (sliced into strips)
- 1 tablespoon cream cheese (optional)
- ¼ avocado (sliced)
Coating & Garnish
- 2 tablespoons crispy panko breadcrumbs
- 1 teaspoon sesame seeds (optional)
Serving
- Soy sauce, spicy mayo, or eel sauce for serving
Instructions
- Prepare the sushi mat and nori: Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Place the nori sheet shiny side down on the mat for optimal rolling.
- Spread the rice: With wet fingers to avoid sticking, spread a thin, even layer of cooked and seasoned sushi rice over the nori sheet, leaving about a ½ inch gap on the top edge to seal the roll later.
- Add the filling: Arrange strips of salmon, optional cream cheese, and sliced avocado horizontally across the center of the rice layer to assemble the filling.
- Roll the sushi: Using the bamboo mat, roll the sushi tightly starting from the edge closest to you, pressing gently but firmly to compact the roll. Moisten the bare top edge of the nori sheet with a little water to seal the roll closed.
- Apply the crispy coating: Lightly brush the outside of the roll with water or mayonnaise, then roll it in crispy panko breadcrumbs to create a crunchy outer texture.
- Slice the roll: Using a sharp knife dipped in water to prevent sticking, slice the sushi roll into 6 to 8 equal bite-sized pieces.
- Garnish and serve: Sprinkle sesame seeds on top if desired and serve immediately with your choice of soy sauce, spicy mayo, or eel sauce for dipping.
Notes
- To make your own crispy panko, toast regular breadcrumbs in a dry skillet over medium heat until golden and crunchy.
- For extra crunch and variety, add thin cucumber strips or tempura flakes inside the roll.
- If using raw salmon, ensure it is sushi-grade to minimize health risks.
- Keep your knife wet when slicing to achieve clean cuts without squishing the roll.
