Mango Chili Salmon Rolls
Mango Chili Salmon Rolls
Ingredients
For the Salmon
- 1 pound salmon fillet, skin-on or skinless
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sushi Rice
- 1 1/2 cups sushi rice, uncooked
- 1 3/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Mango Chili Filling
- 1 ripe mango, peeled, pitted, and finely diced
- 1/2 red chili, such as serrano or jalapeño, seeded and minced
- 2 tablespoons red onion, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sesame oil
For Assembling the Rolls
- 6 nori sheets, full-sized
- 1/4 cup water, for sealing rolls
For Serving
- 1/4 cup soy sauce, as needed
- 1/4 cup pickled ginger, as needed
- 2 teaspoons wasabi, as needed
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Pat the salmon fillet dry with paper towels. Rub with olive oil, then season with salt and black pepper. Place on the prepared baking sheet.
⏱️ 2 min
- 3
Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork. Let it cool slightly, then flake into small pieces. Set aside.
⏱️ 15 min•🌡️ 400
- 4
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
⏱️ 30 min
- 5
While the rice cooks, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved.
⏱️ 3 min
- 6
Transfer the cooked rice to a large, shallow bowl or baking sheet. Pour the sushi vinegar over the rice and gently fold with a rice paddle or spatula, fanning the rice as you mix to cool it down. Continue mixing and fanning until the rice is glossy and cooled to room temperature.
⏱️ 10 min
- 7
In a medium bowl, combine the diced mango, minced red chili, minced red onion, chopped fresh cilantro, lime juice, and sesame oil. Gently fold in the flaked salmon. Taste and adjust seasoning if needed.
⏱️ 5 min
- 8
To assemble the rolls: Place a nori sheet, shiny side down, on a bamboo sushi mat. Dip your hands in water to prevent sticking, then spread about 3/4 cup of the prepared sushi rice evenly over the nori, leaving a 1-inch strip bare at the top edge.
⏱️ 3 min
- 9
Arrange a generous line of the mango chili salmon filling horizontally across the center of the rice. Using the sushi mat, carefully roll the nori tightly from the bottom edge upwards. When you reach the bare strip of nori, moisten it with a little water to seal the roll.
⏱️ 3 min
- 10
Repeat with the remaining nori sheets, rice, and filling. Once all rolls are made, use a very sharp, wet knife to cut each roll into 6-8 pieces. Wipe the knife clean and wet it between cuts for cleaner slices.
⏱️ 10 min
- 11
Arrange the mango chili salmon rolls on a serving platter. Garnish with toasted sesame seeds, if desired. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Chili Salmon Rolls
Ingredients
For the Salmon
- 1 pound salmon fillet, skin-on or skinless
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sushi Rice
- 1 1/2 cups sushi rice, uncooked
- 1 3/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Mango Chili Filling
- 1 ripe mango, peeled, pitted, and finely diced
- 1/2 red chili, such as serrano or jalapeño, seeded and minced
- 2 tablespoons red onion, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon sesame oil
For Assembling the Rolls
- 6 nori sheets, full-sized
- 1/4 cup water, for sealing rolls
For Serving
- 1/4 cup soy sauce, as needed
- 1/4 cup pickled ginger, as needed
- 2 teaspoons wasabi, as needed
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Pat the salmon fillet dry with paper towels. Rub with olive oil, then season with salt and black pepper. Place on the prepared baking sheet.
⏱️ 2 min - 3
Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork. Let it cool slightly, then flake into small pieces. Set aside.
⏱️ 15 min•🌡️ 400 - 4
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.
⏱️ 30 min - 5
While the rice cooks, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved.
⏱️ 3 min - 6
Transfer the cooked rice to a large, shallow bowl or baking sheet. Pour the sushi vinegar over the rice and gently fold with a rice paddle or spatula, fanning the rice as you mix to cool it down. Continue mixing and fanning until the rice is glossy and cooled to room temperature.
⏱️ 10 min - 7
In a medium bowl, combine the diced mango, minced red chili, minced red onion, chopped fresh cilantro, lime juice, and sesame oil. Gently fold in the flaked salmon. Taste and adjust seasoning if needed.
⏱️ 5 min - 8
To assemble the rolls: Place a nori sheet, shiny side down, on a bamboo sushi mat. Dip your hands in water to prevent sticking, then spread about 3/4 cup of the prepared sushi rice evenly over the nori, leaving a 1-inch strip bare at the top edge.
⏱️ 3 min - 9
Arrange a generous line of the mango chili salmon filling horizontally across the center of the rice. Using the sushi mat, carefully roll the nori tightly from the bottom edge upwards. When you reach the bare strip of nori, moisten it with a little water to seal the roll.
⏱️ 3 min - 10
Repeat with the remaining nori sheets, rice, and filling. Once all rolls are made, use a very sharp, wet knife to cut each roll into 6-8 pieces. Wipe the knife clean and wet it between cuts for cleaner slices.
⏱️ 10 min - 11
Arrange the mango chili salmon rolls on a serving platter. Garnish with toasted sesame seeds, if desired. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.
⏱️ 2 min