Crispy Spicy Salmon Sushi Rolls

Crispy rolls filled with flavorful spicy salmon, creamy avocado, and perfectly cooked sushi rice, offering a unique fusion of textures and tastes.

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Rinse 250 g (2 cups) of sushi rice under cold water until the water runs clear. Fill your rice cooker with the rinsed rice and add 400 ml (1¾ cups) water. Cook according to the manufacturer’s instructions, about 20 minutes.
While the rice cooks, cut 300 g (10 oz) of sushi-grade salmon into small cubes. In a bowl, mix the salmon with 2 tablespoons spicy mayo, letting it marinate for at least 15 minutes.
Slice 1 ripe avocado and 1 cucumber into thin strips.
Once the rice is ready, let it cool slightly. Place a sheet of nori shiny side down on the bamboo mat. Wet your hands, then spread a thin layer (about 200 g or 1½ cups) of sushi rice over the nori.
Add a line of marinated salmon, avocado, and cucumber along the bottom edge of the rice-covered nori.
Using the bamboo mat, start rolling the sushi tightly away from you, applying gentle pressure. Moisten the exposed edge of the nori with water to seal.
Heat enough vegetable oil in a deep frying pan to cover the rolls. Once hot (about 180°C or 350°F), carefully place your rolls in the oil. Fry for 2–3 minutes on each side until golden brown.
Remove the rolls and place them on a paper towel to absorb excess oil. Once slightly cooled, slice each roll into 6 pieces. Serve immediately with soy sauce for dipping.

Overfilling the rolls can lead to a messy outcome. Store in an airtight container for up to 2 days in the fridge, best enjoyed fresh.