There’s something deeply satisfying about rolling your own sushi at home. No need to a restaurant, just you, your sushi mat, and total control over the spice level. This recipe takes the classic spicy salmon roll and swaps in vegan cream cheese for the filling, giving it that same rich, tangy creaminess. Paired with crisp cucumber and perfectly seasoned sticky rice, these rolls will make you realize how easy it is to enjoy your favorite sushi roll at home, without the dairy.
Whether you’re new to rolling sushi or just looking for a fun weeknight project, this one comes together in under an hour, most of which is hands-off chill time. It makes two rolls, but you can easily double the recipe. Once you make this Spicy Salmon Roll, you’ll realize just how easy it is to make sushi at home.
What is Vegan Cream Cheese?
If you’re dairy free, ordering sushi can be surprisingly intimidating. It may seem like a simple option, but many rolls sneak in cream cheese. Thankfully, vegan cream cheese can be swapped seamlessly without compromising taste or texture.
Vegan cream cheese is easy to find at most major grocery stores and is made from a soy blend. It is very thick, just like traditional cream cheese, but one of the closest 1:1 dairy free swaps you can find. Especially in a recipe like this, the taste is nearly indistinguishable.
What Kind of Salmon Should I Use?
If you are using raw salmon, which is what your favorite sushi restaurant always uses, make sure you find sushi grade salmon and use it the same day as purchasing. Be very careful about the salmon you buy and where you buy it from so you don’t accidentally make yourself sick. Your local Asian market will likely have a small selection of sushi grade fish.
That said, this is one of the few sushi rolls that I think you can use cooked salmon without a significant impact on the taste. It eliminates a bit of the tangy flavor you get from the raw salmon, but substituting for cooked salmon makes the recipe more accessible to make on a whim, or if you do not have a reliable source of sushi grade fish near you. I will even use canned salmon from time to time to make it as easy as possible.
Can I Adjust the Spice Level?
Yes, you can definitely adjust the spice level. The original recipe calls for 20g of sriracha, and I have found that you can double it up to 40g before the texture is compromised. You may also drizzle sriracha on top for an extra kick.
What You’ll Need
For the rice:
- 1 cup dry sushi rice
- 1/2 tsp sugar
- 1 tsp rice vinegar
For the rolls:
- 2 sheets nori (seaweed)
- Cucumber (about a 3-inch piece), thinly sliced into 1/4-inch wide strips
For the spicy salmon filling:
- 30g vegan cream cheese
- 20g sriracha
- 10g soy sauce
- 2g garlic powder
- 100g salmon
Tips for Making Your First Sushi Roll
Sushi is easier than you think to throw together, but to a beginner, it can seem daunting. From someone who has been making sushi at home for awhile now, here are the best tips I’ve picked up that most guides don’t tell you:
- Make sure the rough side of the sushi has the rough side facing towards up. This allows the rice to better grip onto the rough surface rather than sliding around.
- You need less rice than you think you do. Overstuffing it doesn’t often lead to issues, but too much rice will make the roll very dense and subtract from the flavor. Use a spatula to press the rice down into one thin layer across the mat, so that it seems like it barely covers it. Leave 1 inch of space on all four sides before rolling. And remember, the rice will bunch up when you make your roll, so less is more.
- Add the rice vinegar and sugar before cooking the rice. This is written in the recipe, but many guides tell you to add it after. This can severely sway the flavor of the rice without making it quite as sticky. Adding it while the rice is cooking will help it distribute more evenly without making the rice too sweet or sour.
Dairy Free Spicy Salmon Sushi Roll
Ingredients
Equipment
Method
- Cook 1 cups dry jasmine rice according to package directions until tender. To make the rice extra sticky, add your sugar and rice wine vinegar before cooking.
- Once rice is finished cooking, turn off heat or your rice cooker and let cool before using.
- In a bowl, combine 30 grams softened vegan cream cheese, 20 grams sriracha, 10 grams soy sauce, 2 grams garlic powder, and 100 grams salmon. Stir well until the salmon has pulled apart and everything is evenly mixed.
- Cover the filling and refrigerate for thirty minutes.
- Slice 1 cucumber, about 3 inch long, thinly into 1/4-inch wide strips.
- Lay a sheet of nori seaweed rough side up. Spread an even layer of the cooled rice over the nori, then add a line of the spicy salmon filling and a few cucumber strips. Roll tightly using a sushi mat.
- Using a sharp knife, slice each roll into 6-8 pieces. Repeat with the second sheet to make 2 rolls total. Serve immediately.
