Easy Salmon Crunch Roll Recipe

Salmon crunch roll is a simple sushi recipe that you can make at home without any fuss. It’s full of protein, fat, and vitamins wrapped up in delicious salmon.

Technically speaking, the salmon crunch roll is a reverse roll because the rice is on the outside. It’s a good roll to start with for a sushi novice as well as a beginning for your meal. Its name comes from the panko. Small pieces of cucumber, and avocado.

All the components of a traditional salmon roll are present in a crunchy variation. Salmon, avocado, cucumber, traditional sushi rice, and a good amount of crispy fried onions. This one has a little bit of everything.

Salmon crunch rolls are simple and delicious, perfect for any occasion. You can either have this as a snack or a side dish at dinners. This recipe combines the crunchiness of vegetables with mouth-watering smoked salmon.

You can also try making Phoenix rolls if you are a fan of fried sushi.

Key Ingredients For the Recipe

Here’s what you need to make this recipe:

• ½ cups Water                                                                       
• 1 cup Sushi Rice (uncooked). You can use any brand you have available in the local supermarket.                                       
• 2 tbsp White Vinegar                                                         
• ¼ cup Rice Wine Vinegar                                                 
• ½ tsp Salt                                                                         
• 5 sheets Nori (seaweed). There are multiple brands available. For this recipe, I’m using Miyako seaweed sheets.
• 2 Tbsp Sriracha mayonnaise                                              
• 2 Tbsp Hoisin sauce                                                           
• 1 tsp White sesame seeds (toasted)                                 
• 1 tsp Black sesame seeds (roasted)                                 
• ¼ cup Masago                                                                   
• 5 tbsp Panko                                                                      
• 1 medium Avocado (thinly sliced)                                          
• 1 medium Cucumber (cut vertically into 5 strips)                   
• 8-ounce cream cheese (cut vertically into 10 strips)            

Chef Notes

• Gently spread the rice and do not compress.
• Never squeeze or apply pressure on the roll, especially when slicing.
• After each slice, clean the knife with a damp towel for neat slices.
• You can serve salmon crunch rolls with:
  • Miso soup
  • Pickled ginger
  • Shrimp or vegetable tempura
  • Edamame
  • Dumplings
  • Fried eggplant
  • Kani salad
  • Seaweed salad

Easy Salmon Crunch Roll Recipe

Salmon crunch roll is a simple sushi recipe that you can make at home without any fuss. It's full of protein, fat, and vitamins wrapped up in delicious salmon.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Japanese

Servings 5

Ingredients

  

• ½ cups Water
• 1 cup Sushi Rice uncooked.
• 2 tbsp White Vinegar
• ¼ cup Rice Wine Vinegar
• ½ tsp Salt
• 5 sheets Nori seaweed.
• 2 Tbsp Sriracha mayonnaise
• 2 Tbsp Hoisin sauce
• 1 tsp White sesame seeds toasted
• 1 tsp Black sesame seeds roasted
• ¼ cup Masago
• 5 tbsp Panko
• 1 medium Avocado thinly sliced
• 1 medium Cucumber cut vertically into 5 strips
• 8- ounce cream cheese cut vertically into 10 strips

Instructions

 

• In a sieve, rinse the rice until the water is crystal clear. Drain.
• Over medium-high heat, combine the rice and 1 1/2 cups of water; bring to a boil. Cook for 20 minutes on low heat with a lid on.
• In a small saucepan over medium heat, add vinegar, sugar, and salt while the rice is cooking. Until the sugar melts, cook and stir. Turn off the heat and allow it to cool.
• Remove the rice from the heat when it has done cooking, then toss in the vinegar mixture. Give rice 30 minutes to thoroughly cool.
• On a work area, like a kitchen countertop, spread out the nori sheets. Use a rice paddle to spread and flatten the rice to the edges after evenly dividing it between the sheets. Rice should be facing down on the sheets.
• Place a strip of avocado slices along the center of each sheet. Add 1 1/2 strips of cream cheese, 1 tablespoon of panko, and 1 strip of cucumber to the layer. Each sheet should be tightly rolled around the fillings, but with caution.
• The rolls should be topped with thin layers of salmon, masago, hoisin, and Sriracha mayonnaise. Sesame seeds in black and white should be added on top. Each roll is divided into 8 parts.

Notes

• Gently spread the rice and do not compress.
• Never squeeze or apply pressure on the roll, especially when slicing.
• After each slice, clean the knife with a damp towel for neat slices.

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Nutrition Facts of Salmon Crunch Roll

Serving per recipe: 5   

Calories: 495.8 kcal