Directions 11 steps | 40 Minutes
Make the sushi rice. In a small saucepan over medium heat, combine the rice and water.
Bring the mixture to a boil and reduce the heat to low. Cover the saucepan and cook for 20 minutes. Turn the heat off and leave the lid on for another 10 minutes.
In a small saucepan, heat the rice vinegar, sugar, salt and sesame oil just until the sugar is fully dissolved.
Fluff the cooked rice with a fork while stirring in the vinegar mixture. Set aside.
Make the spicy salmon filling. In a bowl, whisk together the mayonnaise, sesame oil and ichimi togarashi.
Fold in the salmon and spring onions to the mayonnaise mixture.
Assemble the spicy salmon roll. Lay a sheet of nori on top of a sushi mat.
Even spread about ½ cup of sushi rice on top of the nori.
Spoon some of the spicy salmon filling close to the front edge of the nori (the edge closest to you).
Lift one edge of the rolling mat and tightly roll up the mat to the other end. Repeat with the remaining ingredients.
Slice each sushi roll into six pieces and top with more of the spicy salmon filling. Garnish with black sesame seeds and enjoy!
Kewpie mayonnaise is recommended for Japanese mayonnaise.