Spicy salmon uramaki

  • medium
  • Makes 12
  • 1 hour 30 minutes
Not yet rated

This stunning salmon uramaki recipe is perfect for those wanting to try a new twist on this classic sushi. Chopped spicy salmon makes a colourful topping, while cooling cucumber adds crunch and freshness to the filling.

First published in 2016




Spicy salmon

  • 100g of salmon
  • 2g of salt
  • 4g of chilli oil
  • 10g of wasabi paste

Sushi rice

  • 150g of sushi rice
  • 180ml of water
  • 12ml of rice vinegar
  • 2.5g of salt
  • 7g of sugar

Wasabi paste

  • 2g of wasabi powder
  • 8g of water




Begin by preparing the sushi rice. Place the rice in a medium pan with a tightly fitting lid and rinse thoroughly with cold water 5 or 6 times. After the final rinse, refill the pan with water and leave the rice to soak for 20 minutes
Carefully drain the soaked rice and pour over the measured 180ml water. Bring to the boil then cover the pan with a lid and reduce the heat to very low. Leave the rice to steam and simmer gently for 20 minutes
  • 180ml of water
When the rice has nearly finished cooking, prepare the sushi vinegar. Combine the vinegar, salt and sugar in a large bowl and place in a microwave for 10 seconds. One warmed through, stir well to dissolve the sugar
  • 12ml of rice vinegar
  • 2.5g of salt
  • 7g of sugar
Remove the pan from the heat and transfer the cooked rice to the mixing bowl with the sushi vinegar. Mix together to combine, then set aside and leave to cool to room temperature
Preheat a deep-fryer to 170˚C
Prepare the garnish by deep-frying the leeks until crispy, then drain on a kitchen paper. Deseed the chillies, scrape away as much skin as possible and cut the skin into very fine julienne
To make the wasabi paste, simply mix together the water and wasabi powder
  • 8g of water
  • 2g of wasabi powder
To prepare the salmon, remove the skin from the fillet then chop the meat finely until it becomes pliable and sticks together
Mix the salmon with all of the seasonings and set aside
  • 10g of wasabi paste
  • 2g of salt
  • 4g of chilli oil
To prepare the fillings, remove the seeds from the cucumber. Cut the flesh into 5cm long, 8mm wide batons
To assemble the uramaki, place a nori sheet on a cling film lined bamboo mat. Spread 100g of the sushi rice over the nori sheet and flip it over so that the rice is touching the cling film and facing landscape
Add some cucumber julienne along the front edge of the sushi rice then start rolling. As you roll, make sure you firmly keep the filling inside using your fingers
Once you have rolled the sushi, add half of the salmon meat along the top edge of the roll. Bring the mat up around the salmon to create a nice even shape
Repeat with the rest of the rice, the second nori sheet and remaining salmon then cut each roll into 6 pieces
To serve, add a small spoonful of tobiko to each uramaki then top with a pinch of the crispy leeks and red chilli. Sprinkle over some chives and serve with wasabi paste and pickled ginger
First published in 2016

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.

Get in touch

Please sign in or register to send a comment to Great British Chefs.