Description
Delicious and visually stunning Spicy Salmon Sticky Rice Roll Ups featuring tender salmon wrapped around flavorful sticky rice, topped with a fresh cucumber-avocado jalapeno salad and a creamy spicy sauce. This recipe balances smoky, spicy, tangy, and creamy flavors, perfect as an impressive appetizer or main dish.
Ingredients
Salmon and Seasonings
- 2-3 tablespoons avocado oil (plus extra for searing)
- 2 lbs center cut salmon, skin removed
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Sticky Rice
- 1 cup dry sticky rice (rinsed and cooked)
- 1 ¼ cup water
- 1 tablespoon cane sugar
- ½ teaspoon kosher salt
- ¼ cup rice vinegar
- 3-4 tablespoons chopped chives
Cucumber-Avocado Jalapeño Salad
- 1.5 cups English cucumber, diced small
- 1.5 avocados, diced small
- 3-4 tablespoons jalapeno, finely diced
- Juice of 1 lime (about 1-2 tablespoons)
- Kosher salt, to taste
Spicy Creamy Sauce
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon low sodium soy sauce
- 2-4 teaspoons maple syrup (adjust for preferred sweetness)
To Finish
- Sesame seeds, for garnish
- Butcher’s twine, to tie rolled salmon
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) so it’s ready to finish cooking the salmon rolls.
- Make the Spicy Creamy Sauce: In a bowl, combine mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Stir until smooth and creamy, then cover and refrigerate until serving.
- Prepare the Salad: Toss diced English cucumber, diced avocado, finely diced jalapeño, kosher salt, and fresh lime juice gently in a bowl. Cover and refrigerate until ready to use.
- Cook the Sticky Rice: Rinse sticky rice under cold water until clear. Cook rice according to package instructions. Warm rice vinegar, cane sugar, and salt together until dissolved, then fold this mixture and chopped chives into the cooked rice. Fluff and set aside.
- Prep the Salmon: Remove the salmon skin. Butterfly the fillet carefully so it can be opened like a book with the skin side facing up and the seam horizontal. Spread the sticky rice evenly over the salmon, leaving a 1-inch border. Roll it closed, tie securely with butcher’s twine to hold shape, and rub with avocado oil and the spice blend evenly on all sides.
- Slice Salmon Rolls: Cut between the ties to create individual rolls about 2-3 inches thick each.
- Sear the Salmon Rolls: Heat avocado oil in a large sauté pan over medium-high heat. Place salmon rolls seam side down. Sear for 2-3 minutes without moving to develop a golden crust.
- Finish Cooking in Oven: Flip the seared salmon rolls and transfer the pan or rolls to the preheated oven. Roast for 7-9 minutes or until desired doneness is reached based on thickness.
- Assemble and Serve: Remove salmon rolls from the oven, place on a platter, top with cucumber-avocado-jalapeño salad, drizzle with the spicy creamy sauce, and garnish with sesame seeds. Serve immediately and enjoy.
Notes
- Butterflying the salmon thinly and evenly ensures easier rolling and uniform cooking.
- Tying with twine keeps the roll intact during searing and roasting.
- Adjust jalapeño quantity to control the heat level of the salad and seasoning.
- Use freshly squeezed lime juice for best flavor in the salad.
- Sticky rice gives a perfect texture for rolling, but sushi rice can be a substitute if unavailable.
- Watch carefully during oven roasting to avoid overcooking the salmon.
- Leftover rolls can be refrigerated and eaten cold or gently warmed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: Fusion (Asian-inspired American)
