Spicy Salmon Hand Rolls
with Sesame Mushrooms, Carrots, Cucumber & Crispy Fried Onions
- Sesame
- Fish
- Soy
- Wheat
- Eggs
These homemade sushi-inspired hand rolls are ideal for sharing. Start by wrapping warm rice and spicy salmon filling in crisp sheets of roasted seaweed. Add in a bevy of tasty toppings, like sweet sesame-soy-glazed mushrooms, fresh cucumber and carrots, and crispy fried onions for extra crunch, then roll into a cone shape, and enjoy!
Ingredients
1 tablespoon
Sesame Seeds
(Contains: Sesame)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 ounce
Shredded Carrots
8 ounce
Button Mushrooms
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 cup
Jasmine Rice
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 teaspoon
Rice Wine Vinegar
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Roasted Seaweed Sheets
1 unit
Cucumber
2 teaspoon
Sriracha
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 1 1⁄2 cups water, and a pinch of salt (for 4 servings, use a medium pot and 3 cups water). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.
• While rice cooks, pat salmon* dry with paper towels; season all over with salt and pepper. Place on a baking sheet, skin sides down. Roast on top rack until cooked through, 8-10 minutes. • While salmon cooks, in a medium bowl, whisk together mayonnaise, ponzu, and Sriracha to taste. Set aside.
• Trim and quarter cucumber lengthwise into spears. Cut spears into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Trim and slice mushrooms into 1⁄2-inch- thick pieces (skip if your mushrooms are pre-sliced!).
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Add half the vinegar and cook, stirring, until mostly absorbed, 1-2 minutes. Turn off heat; stir in sweet soy glaze and sesame seeds until coated.
• Once salmon is done roasting, remove skin and discard. • Transfer salmon to bowl with spicy ponzu mayo. Using a fork, break salmon into pieces and stir to coat.
• Fluff rice with a fork; stir in remaining vinegar and 1 tsp sugar (2 tsp for 4 servings). • Cut or tear roasted seaweed sheets in half along perforation lines into about 4-inch- wide pieces.
• Serve seaweed strips, rice, spicy salmon, cucumber, mushrooms, carrots, and crispy fried onions family style and build your own hand rolls! Serve with soy sauce on the side for dipping or drizzling. • To make a hand roll: Place a seaweed strip horizontally in front of you, rough side up. Spread about 1⁄4 cup rice on left half, leaving 1⁄2-inch border around edges. Top with cucumber and carrots, aligning diagonally toward upper left corner. Top with salmon, mushrooms, and crispy fried onions. Fold bottom left corner of seaweed strip up over filling, then wrap right side over to form a cone. It will seal itself. Eat and repeat! TIP: You can also spread rice over left half of seaweed strip, add toppings over rice, and fold right side of strip on top for more of a taco shape. No matter the fold, the hand rolls will taste great!
*Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious taste, with some calling it their favorite HelloFresh meal ever 🎉.
- Ease of prep: Several found it challenging to roll properly; consider including clearer rolling instructions or photos.
- Suggestions: Try serving as a poke bowl for easier assembly; reduce mayo on salmon for less wetness.
- Portions: Some felt there was too much rice and nori but not enough salmon.
- Mushrooms: The sesame mushrooms were a hit for many, though a few found them unnecessary.
Reviews from our home cooks
I absolutely love these! They are so fun to make and the flavors are fantastic. The mushrooms really make the roll along with the spicy salmon and the crunch of the cucumbers. Please offer these more often!
Flavors were delicious. Perfect. Portions were off and should be revisited. Don't cut the seaweed in half. Makes it too small and impossible to roll up properly. Can't possibly support 1/4 cup of rice on each roll. We made half the rice and had some leftover. Mushrooms were gone instantly. Cucumber and carrots have tons leftover. But cuke was really big. So that could just be produce. But again. Flavors were wonderful, so at times we just grabbed a knife and fork and enjoyed
Delicious and such great value! It is an upcharge but I probably got 15 hand rolls out of the recipe. If I add some of my own salmon and mushrooms, I could've gotten more.
The flavors and ingredients are awesome, as always. We felt the salmon mix was too goopy to work with at the table, and so some care should be taken before adding in all of the spicy ponzu mayo mix. Instructions for at-table assembly really needed more pictures. It was a total (tasty) mess...
This is a great meal, tasty and easy to prep. I was able to make 12 handrolls following the instructions with the given ingredients, for 2 servings box. I had leftover nori, rice, cucumber, and carrots.
The filling was very good. The mushrooms were good, but almost overkill. A better explanation of how to roll the rolls would have been helpful. The fish filling was very tasty.
One of my favorite recipes ever! It started me making my own hand rolls as a regular part of my diet. The mushrooms are divine!
My daughter said it best "best Hello Fresh meal I have ever had!" Incredibly good. We made bowls opposed to hand wraps and will be ordering this one again no doubt!
Great addition & different from the usual recipes. Easy to put together. I used only 1/2 of the sauces. Recommend reducing the sweet sauces.
This tasted very good, liked all the components. I wish I didn't use all the mayo with the salmon, it was a bit too wet for me. Didn't master art the of the cone, but it tasted good.
