Spicy Salmon Mentaiko Sushi

<b>Spicy Salmon Mentaiko Sushi</b>


Diced cut salmons

45 g

Baisen Goma Creamy Sauce
(Ajinomoto Salad Dressing Brand)

2 tablespoons

Goma-Shoyu Salad Dressing
(Ajinomoto Salad Dressing Brand)

1 teaspoon

Chili sauce (medium spicy)

1 tablespoon

Paprika powder

1/8 teaspoon (1 pinch)


1/8 teaspoon (1 pinch)


1 teaspoon

Steamed Japanese rice

90 g

Sushi vinegar

1 tablespoon

Seaweed sheet

1 sheet


1/2 cup

Long cucumbers

2 pieces

Oba leaf

1 leaf

Minced spring onion for decoration

1 teaspoon

Cooking Method:

How to prepare Spicy salmon mentaiko

  1. Cut salmon into 1*1 cm size dices and grill on the skillet pan.
  2. Mix Baisen Goma Creamy Sauce (Ajinomoto Salad Dressing Brand),
    Goma-Shoyu Salad Dressing (Ajinomoto Salad Dressing Brand),
    chili paste, and paprika powder until well combined.
  3. Add sugar and stir until it melts.
  4. Add mentaiko and mix them well together. Then, transfer to a well sealed container.

How to prepare sushi

  1. Transfer steamed Japanese rice into a ceramic bowl, add rice vinegar and spread out the rice evenly to cool down for around 5-10 minutes
  2. Put a seaweed sheet on a bamboo sushi mat, then put around 0.5 cm thick layer of rice all over the seaweed. Follow with carrot, and long cucumber. Then, roll it into circle and press it for around 30 seconds.
  3. Cut it to bite size and transfer to a dish. Place oba leaf and season with spicy salmon mentaiko.
  4. Sprinkle with minced spring onion before serve.


  • The spicy mentaiko sauce is able to be kept for 5 days in a well sealed container at 1-5 °C.
  • When taking salmon out from the freezer, defrost it for at least 30 minutes and wipe the excess water from the salmon with cooking paper.
  • Before cutting the sushi, wipe the knife with a damp towel to prevent the rice from sticking on the knife, and to get a beautifully cut sushi roll.
  • To steam the Japanese rice, don’t use a stainless container, as the acid in the rice vinegar may create a chemical reaction that affect the rice. Also, recommended to use the spatula to spread the rice in order to soak in the rice vinegar into the rice and cover it with plastic film before using it.

preparation time: 30 minutes

cooking time 8-10 minutes

Cost: 34 THB

Recommended selling price: 115 THB