Sesame-Ginger Salmon Hand Rolls with Mango Salsa
A bright, sushi-inspired lunch that blends sesame-ginger salmon with a tangy mango salsa, rolled in nori and rice. Fresh, pantry-friendly ingredients create a playful, hand-held dinner with clean flavors and texture contrast.
- Prep Time: 15 min
- Cook Time: 10 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb salmon fillet, skin removed
- 1 tbsp soy sauce
- ½ tbsp rice vinegar
- ½ tsp honey
- ½ tsp grated fresh ginger
- ½ clove garlic, minced
- ½ tbsp sesame seeds, toasted
- 1 cups cooked short-grain rice, seasoned seasoned with salt
- 4 sheets nori
- ½ cup mango, finely diced
- ½ 1/2 cup cucumber, julienned
- 1 tbsp red onion, finely chopped
- 1 tbsp lime juice
- ½ small avocado, sliced
- 1 green onions, sliced
- ½ 1/2 tsp chili flakes (optional)
Instructions
- Marinate salmon: whisk soy, rice vinegar, honey, ginger, and garlic; coat salmon and chill 10 minutes.
- Sear salmon 2-3 minutes per side until just cooked; flake lightly and mix with sesame seeds.
- Mix mango, cucumber, red onion, lime juice, and chili flakes to make salsa.
- Prepare rice and lay out nori sheets; spread a thin rice layer, leaving top edge empty.
- Add salmon, avocado, and a few green onions; roll tightly, seal with water.
- Serve with mango salsa on the side or inside each roll for color and zing.
Chef’s Pro Tips
- Keep sushi rice slightly warm for easier rolling.
- Toast sesame seeds for extra aroma.
- Finish with a splash of lime for brightness.
Serving Suggestions
Pair with edamame and pickled ginger for a complete plate and a light soy-linish dipping sauce.
Storage Instructions
Store rolls wrapped in plastic in the fridge for up to 1 day; best eaten fresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 26 |
| carbs | 46 |
| fat | 14 |
| fiber | 4 |
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