If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The Firebender Roll is a Crafty Cookbook original sushi roll with spicy tuna (or spicy salmon) on the inside, topped with avocado, spicy mayo, and chili oil toasted panko. This roll is mildly spicy, but has a ton of flavor! The chili oil panko should be prepared before making the roll, and makes for a delicious topping. This roll is named after the firebenders from the TV show Avatar: the Last Airbender.
How spicy is spicy tuna?? Traditionally spicy tuna is not very spicy, it's definitely considered "mild". Most people should be able to tolerate the spice level in spicy tuna even if they can't tolerate very spicy foods. If you're concerned about it being too spicy you can always reduce the amount of sriracha sauce you use in the mix. On the other hand, if you want to amp up the spiciness level use extra sriracha!
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Spicy Tuna or Spicy Salmon
- Get my recipe for spicy tuna or spicy salmon here!
- This recipe for spicy tuna/salmon calls for sushi quality fish, sriracha sauce, soy sauce, toasted sesame oil, green onions, and white sugar.
- Make sure you're using fish that is safe to eat raw (more info)
- You can substitute pretty much any sushi fish, try it with hamachi or red snapper!
Avocado Roll Topping
- Click here for a guide to making an avocado topping for sushi rolls!
- This topping is made using ½ of a medium-sized avocado.
- Make sure you're using a ripe (but not over ripe) avocado. I recommend picking up a hard avocado a few days prior to making sushi. You can allow the avocado to ripen on your counter, then transfer it to the refrigerator when it is perfectly ripe (this significantly slows down the ripening process).
Spicy Mayo
- Spicy mayo is typically made with Japanese mayo and sriracha sauce.
- Make a homemade mix or pick up a bottle at an Asian grocery store or online.
- For the simplest homemade spicy mayo, combine 1 tablespoon Japanese mayo with 1 teaspoon sriracha sauce.
Chili Oil Toasted Panko
- Panko is Japanese style breadcrumbs, which are larger and crunchier than traditional breadcrumbs. You can find them at most major US grocery stores near the other breadcrumbs.
- Chili oil is oil that has been infused with dried chili peppers. It's mildly spicy, and mostly adds flavor rather than heat. You can likely find chili oil at a normal American grocery store in the Asian foods section, however an Asian grocery store may have better prices and a wider array of options. You can also find chili oil online (link)
- To make the chili oil toasted panko, combine 3 tablespoon panko and 2 teaspoon 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.
Cucumber Strips
- Check out my guide to slicing cucumber for sushi (link) if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- You can consider substituting the cucumber strips with avocado, or omitting them completely if desired.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Firebender Roll
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
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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