Sriracha Mayo Salmon Sushi

Sriracha Mayo Salmon Sushi

3.7 Stars Based on 48 reviews
  • Serves 4
  • Preparation time 10 mins
  • Cooking time 20 mins
  • Difficulty Easy

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  • 200g of Regal Cold Smoked Salmon
  • 1 ripe avocados
  • Half a small cucumber

Sriracha mayo:
  • 100 grams mayonnaise
  • 2 tablespoons sriracha
  • 1 garlic, crushed
  • 2 tbsp sesame seeds
  • 1 tsp rice wine vinegar
  • 1/2 tsp salt

Sushi Rice:
  • 1.5 cup sushi rice, uncooked
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3 tbsp rice wine vinegar
  • 30 grams coriander, finely chopped

  • 4 sushi sheets

  • sesame seeds


1. Mix all sriracha mayo ingredients in a bowl and set aside in the fridge.

2. Cook 1.5 cups sushi rice according to packet instructions. Transfer to a bowl and add in sugar, salt and rice vinegar. Set side to cool down.

3. Transfer smoked salmon into a bowl and use two forks to shred into smaller pieces. Add 4 tablespoons of sriracha mayo and mix with the salmon.

4. Prep veggies - slice cucumber and avocado length ways.

5. Put 1/4 of the rice on top of a seaweed sheet and spread on evenly, leaving a 2cm gap at the top (this helps it stick when you roll the sushi).  Place avocado, cucumber and salmon in a line on top of the rice. Roll sushi and repeat.

6. Cut into sushi into pieces - would recommend cutting the sushi with a wet knife to get a clean cut.

7. Top with extra sesame seeds and extra sriracha mayo.


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