Spicy Salmon Hand Rolls

We all love our sushi (if you don’t like it GROW UP). This take on sushi is by no means traditional but it does turn the flavor level up through the roof. The fried garlic and shallots are the heart of this dish–not  only do they add extra depth of flavor and crunch but leave a delicious infused oil behind. No waste here–we made a spicy mayo from SCRATCH with that oil. I bet your favorite sushi restaurant ain’t doing that.

Crispy Shallots & Garlic

• 1 shallot, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 1/2 c neutral oil
• 1/2 c toasted sesame oil

1. Add thinly sliced shallot and garlic to a cold saucepan and cover with neutral and sesame oil. Turn heat up to med high.
2. Continuously stir until shallot and garlic are just starting to turn golden brown. Drain on paper towels and salt immediately. Reserve the flavored oil.

Spicy Mayo

• 2 cups of reserved oil
• 2 egg yolks
• 2 tbsp rice vinegar
• 3 tbsp gochujang
• 2 tbsp chili crisp of choice
• 1 tbsp gochujaru
• 1 tsp salt

1. In a mixing bowl add egg yolks and rice vinegar.
2. Begin dropping oil one drop at a time while continuously whisking. Once the mixture starts to emulsify and thicken, you can begin adding the oil in a constant stream.
3. When all the oil is added, season with salt and add gochujang, chili crisp, and gochujaru.

Spicy Salmon

• 12 oz sushi grade salmon filet
• 2 tbsp soy sauce
• 4 tbsp spicy mayo
• 3 scallions, thinly sliced

1. Dice salmon into 1 cm cubes. Add to a mixing bowl with sliced scallions, soy sauce and spicy mayo. Stir to incorporate.

Sushi Rice

• 1 c sushi rice
• 1 c water
• 4-inch sheet of kombu
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1/2 tsp salt

1. Rinse and drain rice, repeating until water runs clear
2. Let rice sit in water for 20 minutes
3. Drain one last time, fill up with 1 c water, and set over stove on high
4. Once water comes to a boil, stir rice, add sheet of kombu. Cover with top, and simmer for 20 minutes
5. Meanwhile, over low heat, add rice vinegar, sugar, and salt to a saucepan, stirring until dissolved.
6. Once rice is cooked, stream in seasoned rice vinegar, gently folding the rice without smooshing. Cool the rice for about 20 min.
7. Line a tray with plastic wrap, fill tray with rice. Tightly pack to about 1.25 inch thick. Let sit in fridge for 4 hours

Assembly

1. Split nori into half sheets.
2. Dampen hands to prevent rice from sticking to them. Spread enough sushi rice to cover 3/4 of the sheet of Nori
3. Add about 2 tbsp salmon, 1 tbsp crispy shallots and garlic, and sliced cucumber in an even line.
4. Roll from the bottom, keeping a consistent shape throughout.