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Non Dairy Spicy Salmon Roll

Dairy Free Spicy Salmon Sushi Roll

Your Favorite Restaurant Spicy Salmon Roll Made Without Dairy
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2 rolls
Course: Main Course
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 1 cup dry jasmine rice
  • 1/2 tsp white sugar
  • 1 tsp rice wine vinegar
  • 2 sheets nori seaweed
  • 30 g vegan cream cheese
  • 20 g sriracha
  • 10 g soy sauce
  • 2 g garlic powder
  • 100 g salmon
  • 1/2 cucumber

Equipment

  • 1 Sushi Mat

Method
 

  1. 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.
  2. Once rice is finished cooking, turn off heat or your rice cooker and let cool before using.
  3. 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.
    4. You can soften the vegan cream cheese for about 30 seconds in the microwave.
  4. Cover the filling and refrigerate for thirty minutes.
  5. Slice 1 cucumber, about 3 inch long, thinly into 1/4-inch wide strips.
  6. 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.
  7. Using a sharp knife, slice each roll into 6-8 pieces. Repeat with the second sheet to make 2 rolls total. Serve immediately.
    8. Getting your knife wet can help make cutting easier, because it will stop the rice from sticking to the blade and pulling the wrapping apart.