Firebender Roll
Specialty sushi roll -spicy salmon and cucumber on the inside topped with avocado, spicy mayo, and chili oil toasted panko.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch spicy salmon or sub spicy tuna
- 2 cucumber strips
Outside Roll
- ½ avocado, prepared as roll topping click for guide
- spicy mayo
- 3 tablespoon panko bread crumbs
- 2 tsp chili oil
Instructions
- Combine the panko and chili oil in a small skillet over medium to medium-low heat. Cook, stirring frequently, until the panko turns golden (2-3 minutes), then remove from heat and set aside.
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (spicy salmon and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Thinly slice the avocado and spread it out so it spans the entire length of the roll. Place the avocado on top of the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentle sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Drizzle the spicy mayo over the roll then top with the toasted panko. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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