Soy-Free Spicy Salmon Sushi Roll

Satisfy your sushi cravings with this bold and flavorful Soy-Free Spicy Salmon Sushi Roll! This recipe combines tender sushi-grade salmon with an irresistible blend of creamy mayonnaise, fiery sriracha, and fragrant sesame oil—all wrapped in perfectly seasoned sushi rice and crispy nori. With fresh cucumber and buttery avocado providing a refreshing contrast, this sushi roll is as balanced as it is delicious. Designed for soy-sensitive eaters, it skips the soy sauce without sacrificing flavor, making it a perfect option for allergen-friendly dining. Simple to assemble and packed with vibrant ingredients, this creative twist on a classic spicy salmon roll is ideal for a sushi night at home. Serve with pickled ginger and a soy-free hot sauce for a delectable finishing touch!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 6 ounces Fresh salmon (sushi-grade)
• 1 tablespoon Sriracha
• 2 tablespoons Mayonnaise (egg-based or vegan, if preferred)
• 3 Nori sheets
• 0.5 Cucumber, julienned
• 0.5 Avocado, thinly sliced
• 1 teaspoon Sesame oil
• 2 tablespoons Pickled ginger (optional, for serving)
• 1 teaspoon Hot sauce (soy-free, optional)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and helps the rice remain fluffy.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the water is fully absorbed. Remove from heat and let the rice sit, covered, for 10 minutes.

Step 3

While the rice is cooking, prepare the rice seasoning. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the rice seasoning. Spread the rice out to cool to room temperature.

Step 5

In a small bowl, mix the diced sushi-grade salmon with sriracha, mayonnaise, and sesame oil. Adjust the amount of sriracha to your spice preference.

Step 6

Prepare your sushi station by laying a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.

Step 7

Wet your fingers with water and spread an even layer of sushi rice over the nori, leaving a 1-inch margin at the top edge.

Step 8

Place a thin line of julienned cucumber and avocado slices near the bottom of the rice layer. Add a generous spoonful of the spicy salmon mixture on top of the vegetables.

Step 9

Using the bamboo mat, tightly roll the sushi from the bottom, applying gentle pressure to shape it into a firm roll.

Step 10

Seal the roll by dampening the edge of the nori with a bit of water. Let the roll sit for 2 minutes before slicing.

Step 11

Using a sharp knife, slice the roll into 6-8 even pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.

Step 12

Repeat the process with the remaining ingredients to make additional rolls.

Step 13

Serve the sushi rolls with pickled ginger and a small dish of a soy-free hot sauce for dipping, if desired.

Nutrition Facts

Serving size	(866.3g)

Amount per serving	% Daily Value*
Calories	1078.4

Total Fat 60.3g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 103.0mg	0%
Sodium 2301.1mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 4.6g	0%
Total Sugars 17.1g
Protein 43.3g	0%

Vitamin D 894.7IU	0%
Calcium 81.2mg	0%
Iron 3.5mg	0%
Potassium 1125.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 16.4%

Carbs: 32.4%