Spicy Salmon Sticky Rice Roll Ups
These spicy salmon sticky rice roll ups are a fun and delicious way to enjoy salmon and crispy rice. By searing the rolled salmon in a hot pan, the sticky rice filling gets a crispy edge which tastes so good.
Piled high with a fresh and simple cucumber salad, my famous spicy creamy sauce and a dusting of sesame seeds, this recipe is hard to resist.
Why You’ll Love This Recipe
Fun to eat. This recipe is a fun and delicious way to enjoy spicy salmon and sticky rice.
Satisfying. This meal includes salmon, sticky rice, salad and my famous spicy sauce. It checks all the boxes and leaves you feeling full and satisfied.
Customizable. You can add or swap the toppings as desired. Not a fan of cilantro, try green onion or chives instead.
Recipe Ingredients
Salmon: You’ll need 2 pounds of center cut salmon for this recipe. Carefully remove the skin. Option to ask the butcher to do this for you.
Oil: This recipe calls for avocado oil. Rub the salmon with oil and spices before baking.
Spice Blend: Combine kosher salt, smoked paprika, garlic powder, dry ground mustard, ground ginger, black pepper and cayenne pepper. Mix until well combined.
Sticky Rice: You’ll need to make sticky rice for this recipe. The sticky rice holds it shape when rolled in the salmon and does not require a binder. Follow the instructions on your package. Sticky rice normally calls for a mixture of warmed rice vinegar, sugar and salt too.
Chives: Add chives to the sticky rice. It adds depth of flavor to the filling.
Recipe Ingredients Continued
Salad: Combine diced English cucumber, avocado, finely diced jalapeno, lime juice and kosher salt. Gently toss to combine.
Spicy Creamy Sauce: Combine mayonnaise, sriracha, low sodium soy sauce and maple syrup. Mix well.
All ingredients and measurements are below!
EXPERT TIPS
- You’ll want center cut salmon for this recipe. Having the salmon all be the same width promotes even cooking. Ask your butcher for center cut.
- When butterflying the salmon make sure you do not cut all the way through. It should open like a book.
- Try to butterfly the salmon as evenly as possible. This promotes even cooking.
- When rolling the salmon make sure the seem (or the portion that is still intact) is running side to side horizontally. Not up and down. This will make it easier to roll.
- When handling the sticky rice wet your hands so the rice doesn’t stick to your fingers.
- Do not remove the twine until your salmon is on the serving tray. This holds the cooked salmon roll together during transfer.
- Do not cut your avocado too far in advance or it will brown. The lime juice help prevent some browning but keep this in mind.
- Do not use any other rice. Sticky rice is very glutinous which is what binds this roll together.
- You’ll want to cut between the twine to ensure each piece stays wrapped. Each piece of twine will equate to one salmon roll. Add the twine according to how many roll ups you want and how thick you want them to be.
How to Make
Preheat the oven to 350 degrees Fahrenheit.
Make the Spicy Creamy Sauce
Combine mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix until smooth and creamy. Cover and refrigerate until ready to use.
Make the Salad
Combine diced English cucumber, diced avocado, finely diced jalapeno, kosher salt and lime juice. Gently toss until well combined. Cover and refrigerate until ready to use.
MAKE THE STICKY RICE
Rinse the sticky rice under cold water until it runs clear. Then cook according to the package. Most sticky rice will ask you to warm the vinegar, sugar and salt in a small pan before adding it. This enhances the flavor of the rice and dissolves the sugar. Once the rice is cooked, fluff it with a fork. Add the vinegar mixture and add the chives.
PREP THE SALMON
Remove the skin from your salmon. Butterfly the salmon fillet making sure not to slice all the way through. Once it’s butterflied, open it like a book. Flip the salmon over so the skin side is facing up. You want the seem or (spine of the book) to be horizontal for easy rolling. It should be side to side, not up and down.
Spread the sticky rice evenly over the salmon leaving roughly a 1-inch border. Carefully roll it closed. Tie the salmon closed with twine to ensure it doesn’t roll open when searing and roasting.
Once tied closed, rub the salmon with avocado oil and the spice blend, making sure to coat all sides. Then slice the salmon into rolls. Each piece should be roughly 2-3 inches thick.
You’ll want to cut between the twine to ensure each piece stays wrapped. Each piece of twine will equate to one salmon roll. Add the twine according to how many roll ups you want and how thick you want them to be.
Sear the Salmon
Next, heat a little avocado oil in a large sauté pan. Once it’s hot but not smoking, add the rolled salmon to the pan on its side. Sear for 2-3 minutes without moving. This allows the salmon to get a nice sear.
Flip the salmon and immediately place it in the oven to finish cooking for 7-9 more minutes. Cooking time will vary based on the thickness of the salmon and your preferred doneness.
Assemble
Once the salmon is cooked to your liking, remove it from the oven. Add the rolls to a platter, top them with the cucumber salad, spicy creamy sauce and sesame seeds. Serve and enjoy.
Frequently Asked Questions
These salmon rolls includes a carb, salad, and protein so it is already a complete meal. However, you can enjoy it with a leafy salad if you like. Try my simple butter lettuce salad.
You can make components ahead of time. Mix the spice blend, make the spicy creamy sauce and prep the salmon. Store the sauce and the salmon in the refrigerator until you’re ready to assemble and bake. Do not cut the avocado until you’re ready to use it.
Other Salmon Recipes to Consider Trying
- Air Fryer Summer Salmon
- Baked Spicy Salmon Roll
- Chopped Smoked Salmon Salad
- Spicy Salmon Roll Bowls
- Air Fryer Blackened Salmon
- Four Ingredients Salmon Burgers
- Air Fryer Spicy Hasselback Salmon
Spicy Salmon Sticky Rice Roll Ups
Equipment
- 1 saute pan
- 1 colander and bowl to rinse the rice
- 2 mixing bowls
- 1 rice paddle
- twine
Ingredients
SALMON
- 2-3 tablespoons avocado oil, plus a little more to sear the salmon
- 2 lbs. center cut salmon, remove the skin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
STICKY RICE
- 1 cup dry rice, rinse and cook according to the package
- 1 ¼ cup water
- 1 tablespoon cane sugar
- ½ teaspoon kosher salt
- ¼ cup rice vinegar
- 3-4 tablespoons chives, chopped
SALAD
- 1.5 cups English cucumber, diced small
- 1.5 avocados, diced small
- 3-4 tablespoons jalapeno, finely diced
- 1 lime, fresh squeezed, about 1-2 tablespoons
- kosher salt, to season
SPICY CREAMY SAUCE
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon low sodium soy sauce
- 2-4 teaspoons maple syrup, based on preferred sweetness
Instructions
How to Make
- Preheat the oven to 350 degrees Fahrenheit.
Make the Spicy Creamy Sauce
- Combine mayonnaise, sriracha, low sodium soy sauce, and maple syrup. Mix until smooth and creamy. Cover and refrigerate until ready to use.
Make the Salad
- Combine diced English cucumber, diced avocado, finely diced jalapeno, kosher salt and lime juice. Gently toss until well combined. Cover and refrigerate until ready to use.
MAKE THE STICKY RICE
- Rinse the sticky rice under cold water until it runs clear. Then cook according to the package. Most sticky rice will ask you to warm the vinegar, sugar and salt in a small pan before adding it. This enhances the flavor of the rice and dissolves the sugar. Once the rice is cooked, fluff it with a fork. Add the vinegar mixture and add the chives.
PREP THE SALMON
- Remove the skin from your salmon. Butterfly the salmon fillet making sure not to slice all the way through. Once it’s butterflied, open it like a book. Flip the salmon over so the skin side is facing up. You want the seem or (spine of the book) to be horizontal for easy rolling. It should be side to side, not up and down.
- Spread the sticky rice evenly over the salmon leaving roughly a 1-inch border. Carefully roll it closed. Tie the salmon closed with twine to ensure it doesn’t roll open when searing and roasting.Once tied closed, rub the salmon with avocado oil and the spice blend, making sure to coat all sides. Then slice the salmon into rolls. Each piece should be roughly 2-3 inches thick.You’ll want to cut between the twine to ensure each piece stays wrapped. Each piece of twine will equate to one salmon roll. Add the twine according to how many roll ups you want and how thick you want them to be.
Sear the Salmon
- Next, heat a little avocado oil in a large sauté pan. Once it’s hot but not smoking, add the rolled salmon to the pan on its side. Sear for 2-3 minutes without moving. This allows the salmon to get a nice sear.Flip the salmon and immediately place it in the oven to finish cooking for 7-9 more minutes. Cooking time will vary based on the thickness of the salmon and your preferred doneness.
Assemble
- Once the salmon is cooked to your liking, remove it from the oven. Add the rolls to a platter, top them with the cucumber salad, spicy creamy sauce and sesame seeds. Serve and enjoy.
