Spicy Salmon Hand Rolls

Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.

By The New York Times

Original recipe source

Cook time: 10 minutes

Servings: 10

Ingredients

• 5 sheets toasted nori sheets cut into rectangles
• 1 can spicy salmon or tuna
• 0.25 cup mayonnaise
• 1 tablespoon reserved oil from the can
• 0 cooked sushi rice for filling
• 1 avocado thinly sliced
• 0.5 cucumber cut into matchsticks
• 0 gochugaru for sprinkling

Instructions

1. Cut 5 square toasted nori sheets in half to make 10 rectangles.
2. Place the spicy salmon or tuna in a medium bowl, reserving any oil in the can.
3. Stir in 1/4 cup mayonnaise and 1 tablespoon of reserved oil with a fork, breaking up and coating the salmon.
4. Working one at a time, set nori sheets, shiny side down, on a surface with a long side facing you. Place a spoonful of cooked sushi rice on the left side of the nori; spread evenly into a square to fill the left third of the sheet.
5. Top rice with a small spoonful of dressed salmon, then a few slices of avocado and cucumber, arranging in a diagonal line that points up to the upper left corner of the nori.
6. Fold the bottom left corner of the nori up and over fillings, then continue to roll up to form a cone. Pat edge with a bit of water and gently press to seal. Sprinkle exposed filling with gochugaru.