Flaming Salmon Sushi
Ingredients
The sushi
-
2
cups
sushi rice
-
½
cup
unseasoned rice vinegar
-
¼
tsp
SweetLeaf liquid stevia
-
3
tsp
fine sea salt
-
8
oz
sushi grade salmon
-
1
medium
avocado, thinly sliced
-
½
medium
japanese cucumber, sliced into long strips
-
2
stalks
green onions, thinly sliced
-
6
sheets
nori seaweed
The sauces
-
2
Tbsp
avocado oil mayonnaise
-
2
tsp
sriracha
-
⅛
tsp
garlic powder
-
½
tsp
toasted black sesame seeds
Instructions
- Cook sushi rice in a rice cooker or electric pressure cooker with 2 cups of water according to the manufacturer's instructions.
- Prepare the sushi vinegar seasoning by mixing rice vinegar, stevia, and salt until dissolved.
- Make the sriracha mayonnaise by combining mayonnaise, sriracha, and garlic powder in a bowl.
- Once the rice is cooked, transfer it to a mixing bowl and fold in the sushi vinegar mixture while cooling.
- Lay a nori sheet on a sushi roller and spread ½ cup of rice evenly, leaving 1.5 inches at the top.
- Layer salmon, avocado, cucumber, and green onions on top of the rice.
- Roll the sushi tightly, sealing the edge with water.
- Slice the roll into 8 pieces with a sharp knife.
- Repeat to make remaining rolls and top each piece with salmon and sriracha mayo before torching.
- Garnish with green onion slices and sesame seeds.
Nutrition Facts (estimated)
Servings
6 rolls
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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