My last post on Spicy Tuna Rolls highlighted the use of the sushi bazooka to make the rolls. The second roll used salmon and was a real winner.
I shared but did not state that my father has battled cancer for a number of years. He has beaten the odds. He is 87 years old and still kicking –THANK GOD! I went to sit with him and keep him company. I am not sure that I did the best job because I ended up talking to his treatment nurse the whole time. Somehow we got on to a discussion of food. GO FIGURE!
She told me about the about the SUSHI BAZOOKA tool. It is this inexpensive plastic tube with a plunger. It is a cheap device but it really does the trick. Don’t expect to see this device in sushi restaurants any time soon. However, if you want to give homemade sushi a try, it is worth the investment.
I made two types of sushi. The aforementioned SPICY TUNA ROLLS and these Spicy Salmon Maki Rolls. The common bond – THE SPICE. While I overdid the wasabi in the tuna rolls, I made a very simple sriracha mayo. I say easy. It is – now you guess – sriracha and mayo. The directions, mix fully. Do you think you can do it? I think you can.
The sushi rice.
The sriracha mayo.
The ingredients added to the rice in the bazooka.
The roll after using the bazooka.
The Spicy Salmon Maki Roll plated.
Spicy Salmon Maki Roll
- 6 Ounces Sushi Grade Salmon cut into 1" strips
- 1 Whole Avocado cut into 1" strips
- 1/4 Cup Mayonnaise
- 3 Tbsp Sriracha
- 1 Cup Rice
Cook the sushi rice according to box instructions. Dump out, add water and sugar. Let cool for 30 minutes.
Put 1/2 cup rice in each side of the sushi bazooka. Using the plunger, create the channel down the middle of the rice. Add the tuna, cucumber, carrot sticks, avocado and wasabi paste. Close the sushi bazooka and using the plunger, push out running along the nori sheet.
Wet the rest of the nori sheet, and roll using the bamboo. Squeeze tightly. Cut about 1" wide slices. The roll should make 8 pieces.
Serve and enjoy!