Spicy Salmon Hand Rolls
with Sesame Mushrooms, Carrots, Cucumber & Crispy Fried Onions
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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°.
