Spicy Salmon Sticky Rice Roll Ups

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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.

Prep Time50

Cook Time10

Total Time1

Course: Main Course

Cuisine: American

Servings: rolls

Calories: 492kcal

Author: Sarah Thomas-Drawbaugh

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.

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftover salmon in the microwave until warmed though. Extra salad and spicy sauce should be stored in separate airtight containers in the refrigerator for up to three days.

Nutrition