These Spicy Salmon Sushi Roll-Ups are one of my favorite ways to enjoy all the bold, fresh flavors of sushi without the hassle of rolling and slicing traditional rolls. They’re quick, customizable, and packed with creamy, spicy salmon, crisp veggies, and seasoned rice—all wrapped up into a handheld, satisfying bite.

Why You’ll Love This Recipe

I love how these roll-ups give me everything I crave from a sushi roll in a fun, easy-to-make form. There’s no special equipment or raw fish needed—just simple ingredients and bold flavor. Whether I’m making them for a quick lunch, meal prep, or a light dinner, they’re always a hit. Plus, they’re much cheaper (and faster) than takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked salmon (leftover, canned, or baked fresh)
Cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
Nori seaweed sheets
Sriracha or other hot sauce
Mayonnaise (regular or Japanese-style)
Soy sauce (optional, for dipping)
Cucumber, julienned
Carrot, shredded or julienned
Avocado, sliced
Sesame seeds (optional, for garnish)

Directions

I start by mixing the cooked salmon with mayo and sriracha until creamy and spicy. I taste and adjust the heat level to my liking.
I lay a nori sheet on a flat surface, rough side up, and spread a thin layer of seasoned sushi rice across the lower third.
I add a few spoonfuls of the spicy salmon mixture over the rice, then layer on sliced avocado, cucumber, and carrot.
I roll the nori tightly from the bottom up, like a burrito, sealing the edge with a bit of water.
I slice the roll in half or leave it whole for a wrap-style lunch.
I sprinkle sesame seeds over the top or serve with soy sauce on the side if I want extra flavor.

Servings and timing

This recipe makes about 4 roll-ups, depending on the size of the nori sheets and how much filling I use. It takes around 20–25 minutes total, especially if I already have cooked rice and salmon on hand.

Variations

Sometimes I use canned tuna or cooked shrimp instead of salmon. When I want to skip the rice, I use lettuce wraps or low-carb tortillas for a different texture. I’ve also added cream cheese, mango, or spicy mayo drizzle on top for extra flair.

storage/reheating

I store leftover roll-ups in an airtight container in the fridge for up to 1 day. They’re best fresh, as the nori can soften over time. I don’t reheat them—these are meant to be enjoyed cold.

FAQs

Can I use canned salmon?

Yes, I use canned salmon often—it’s easy and still tastes great. I just drain it well before mixing.

What if I don’t have sushi rice?

I use any short-grain rice and season it with rice vinegar, sugar, and salt. It’s not exactly the same, but it works well.

Can I make this ahead of time?

Yes, but I assemble them close to serving time so the nori stays crisp. If I prep ingredients ahead, I store them separately.

Are these good for lunchboxes?

Definitely. I wrap them tightly in parchment or foil to keep them together, and they’re perfect for a portable lunch.

How spicy are they?

That depends on the amount of sriracha I use. I start with a small amount and add more based on my spice tolerance.

Conclusion

These Spicy Salmon Sushi Roll-Ups are a fun, fast, and flavorful way to enjoy sushi at home—no rolling mat required. They’re customizable, fresh, and always hit the spot when I’m craving something light but satisfying. Once I started making these, I realized sushi night could be as easy as rolling and eating.

Spicy Salmon Sushi Roll-Ups

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 0 minutes (excluding cooling rice and salmon if freshly cooked)
Total Time: 10–15 minutes
Yield: 2 roll‑ups (serves 1–2)
Category: Light Meal, Lunch, Snack
Method: No-cook
Cuisine: Japanese-inspired, Fusion

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Description

These Spicy Salmon Sushi Roll‑Ups deliver the vibrant flavors of sushi in a quick, handheld format—no rolling mat or raw fish required. Creamy, spicy salmon, crisp veggies, and seasoned sushi rice are wrapped in nori for an easy, flavorful meal.

Ingredients

2 sheets nori seaweed
1 cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
6 oz cooked salmon (canned, leftover, or freshly baked), flaked
2 tbsp mayonnaise (regular or Japanese-style)
1–2 tsp sriracha (adjust to taste)
1/4 avocado, sliced
1 small cucumber, julienned
1 small carrot, julienned or shredded
Sesame seeds (optional, for garnish)
Soy sauce (optional, for dipping)

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Instructions

In a bowl, combine flaked salmon with mayo and sriracha until creamy and spicy—adjust heat per preference.
Place a nori sheet on a flat surface, rough side up. Spread a thin layer of sushi rice across the lower third of the nori.
Top the rice with a layer of spicy salmon mixture, then line with avocado, cucumber, and carrot.
Roll the nori tightly from the bottom up, sealing the edge with a dab of water.
Slice into two pieces for sushi-style roll‑ups or leave whole like a wrap.
Sprinkle with sesame seeds and serve with soy sauce for dipping, if desired.

Notes

Substitute canned tuna or cooked shrimp for a different flavor.
Use lettuce wraps or low‑carb tortillas instead of nori for a deconstructed version.
Add cream cheese, mango slices, or top with a spicy mayo drizzle for extra flair.
Assemble close to serving time to keep nori crisp; store ingredients separately if prepping ahead.
Excellent portable lunch—wrap tightly for travel.