Spicy Salmon Maki Roll

A Spicy Salmon Maki Roll is made spicy with a sriracha mayo and made using the sushi bazooka. It has six total ingredients. Great for weeknights too.
Course dinner
Cuisine Gluten free, Seafood, Sushi
Keyword gluten free, seafood, sushi
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Author Feed Your Soul Too


  • 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


  1. 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!