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Salmon Rolls… they are basically salmon or tuna roll ups stuffed with spicy crab or surimi, avocado and cucumber. Usually served over a creamy orange sauce ❤️. I always get asked where I get my japanese mayo from, and I usually order it online, or I find it at my local asian market.
If you loved this recipe, check out my Salmon Wonton Tostadas!
Why You’ll Love Salmon Rolls
These are so fresh, light and delicious. The orange sauce enhance the flavor of the dish so much and takes it to the next level. They are honestly super easy and simple to make, which makes them a perfect appetizer for your next dinner party. I usually make some variation of salmon when I am hosting and these are always a hit.
How To Prepare Salmon Rolls
🌟 First, simmer everything for the unagi sauce until it thickens and coats the back of a spoon. Let it cool.
🍊 Secondly, add everything for the orange sauce to a blender. Then, blend until smooth.
🦀 Mix together the crab, Japanese mayo, sriracha and sesame oil.
🍣 To the end of the salmon slice add some cucumber, crab and an avocado slice. Then, roll carefully.
🌶 Lastly, serve over the creamy orange sauce, drizzle eel sauce, sesame seeds and top with Serrano.
Substitutions and Variations
- You can use tuna instead of salmon.
- You can swap the cucumber and avocado for your veggies of choice.
- I used snow crab, but you can use imitation crab as well.
- You can use any pepper of your choice instead of Serrano.
Chef Nadia’s Tip
Don’t cut the salmon too thick so you can roll it easier.
Similar Recipes
Common Questions
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
Yes absolutely. You can use tuna as well.
Yes of course!
Yes you most definitely can!
Salmon Rolls
Ingredients
- 6 oz Salmon, sushi grade, thinly sliced
- 1 lb Snow crab, cooked and taken out of the legs, or 3/4 cup crab meat
- 1 tbsp Japanese mayo
- 1 tbsp Sriracha
- 1 tsp Sesame oil
- 1 Cucumber, julienned
- 1 Avocado, sliced
- 1 Serrano, sliced
- Black and toasted sesame seeds , to taste
Orange Sauce
- 1 Orange, large
- 1 Lemon, large
- 1/4 cup Japanese mayo
- 1 tbsp Tamari, or soy sauce
- 2 tsp Sesame oil
Unagi Sauce
- 1/3 cup Mirin
- 1/3 cup Cane sugar
- 1/3 cup Soy sauce
Instructions
- First, simmer everything for the unagi sauce until it thickens and coats the back of a spoon. Let it cool.
- Secondly, add everything for the orange sauce to a blender. Then, blend until smooth.
- Mix together the crab, Japanese mayo, sriracha and sesame oil.
- To the end of the salmon slice add some cucumber, crab and an avocado slice. Then, roll carefully.
- Lastly, serve over the creamy orange sauce, drizzle eel sauce, sesame seeds and top with Serrano.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
