Spicy Salmon Hand Rolls

Name: Spicy Salmon Hand Rolls with Sesame Mushrooms, Carrots, Cucumber & Crispy Fried Onions
Total time: 45 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 tablespoon Sesame Seeds; 12 milliliters Ponzu Sauce; 4 ounce Shredded Carrots; 8 ounce Button Mushrooms; 4 tablespoon Sweet Soy Glaze; 1 cup Jasmine Rice; 4 tablespoon Soy Sauce; 10 teaspoon Rice Wine Vinegar; 4 tablespoon Mayonnaise; 1 unit Crispy Fried Onions; 1 unit Roasted Seaweed Sheets; 1 unit Cucumber; 2 teaspoon Sriracha; 10 ounce Salmon; Salt; Pepper; Sugar; Cooking Oil

with Sesame Mushrooms, Carrots, Cucumber & Crispy Fried Onions

Recipe Development TeamPublished on September 15, 2025

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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!

Allergens:

Sesame

•Fish

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time15 minutes

DifficultyHard

Ingredients

serving amount

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

/ per serving

Calories1310 kcal

Fat61 g

Saturated Fat13 g

Carbohydrate129 g

Sugar35 g

Dietary Fiber9 g

Protein49 g

Cholesterol145 mg

Sodium4620 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Medium Bowl

•Whisk

•Small pot

•Paper Towel

•Large Pan

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 3 cups water, and a pinch of salt (for 4 servings, use a medium pot and 5 ¾ 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 small 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 ⅓ inch thick). Trim and slice mushrooms into ½-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. Place salmon in a medium bowl. Using a fork, break salmon into pieces. Add half the spicy ponzu mayo 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 and remaining spicy ponzu mayo 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 ¼ cup rice on left half, leaving ½-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.

Fish is fully cooked when internal temperature reaches 145°.