Orange Salmon Sushi

Fresh salmon meets bright citrus in this elegant sushi dish. The creamy sriracha layer adds gentle warmth, while thin orange peel strips bring aroma and colour. It looks impressive, yet you can prepare it at home with care and good ingredients.

Prep Time 45

Cook Time 15

Total Time 1

Servings Portions

Ingredients

The Sushi Rice:

The Sriracha Mayonnaise:

4 tbsp mayonnaise good quality
2 tsp sriracha sauce
½ tsp lemon juice
1 pinch sea salt fine

The Topping:

300 g salmon fresh sushi-grade skin removed
1 large orange thin strips of zest no white pith
Freshly ground black pepper

To Serve:

Instructions

Prepare the Sushi Rice

Rinse the sushi rice under cold running water until the water runs clear. This step removes excess starch and prevents clumping. Drain well.
300 g sushi rice, 360 ml cold water
Place the rice and measured water into a saucepan. Bring it to a gentle boil over medium heat.
Once boiling, reduce the heat to low and cover with a tight-fitting lid. Cook for 12 minutes. Do not lift the lid during cooking.
Remove the pan from the heat and leave it covered for 10 minutes. The rice will finish steaming during this time.
Meanwhile, heat the rice vinegar, sugar and salt in a small pan just until the sugar dissolves. Do not let it boil.
4 tbsp rice vinegar, 2 tbsp caster sugar, 1 tsp fine sea salt
Transfer the cooked rice to a wide bowl.
Gradually fold the vinegar mixture through the rice using a slicing motion. Avoid stirring too vigorously. Allow the rice to cool to room temperature.

Make the Sriracha Mayonnaise:

Mix the mayonnaise, sriracha, lemon juice and salt in a small bowl. Stir until smooth. Taste and adjust the heat if needed. Set aside.
4 tbsp mayonnaise, 2 tsp sriracha sauce, ½ tsp lemon juice, 1 pinch sea salt

Prepare the Salmon and Orange Peel

Using a very sharp knife, slice the salmon into thin, even pieces. Each slice should be large enough to cover a small bed of rice.
300 g salmon
Carefully peel thin strips of orange zest. Avoid the bitter white pith. Slice the peel into delicate narrow strips that will sit neatly across the salmon.
1 large orange

Assemble the Sushi:

Wet your hands lightly with water to prevent sticking. Shape small oval portions of sushi rice, about the size of two bites.
Spread a very thin layer of sriracha mayonnaise across the top of each rice oval.
Lay a slice of salmon over the mayonnaise. Press gently so it adheres without squashing the rice.
Place a few thin strips of orange peel widthways across the salmon.
Finish with a light grinding of black pepper.
Freshly ground black pepper

Serving:

Serve immediately for best flavour and texture. Offer soy sauce, pickled ginger, and wasabi on the side.
The citrus aroma lifts the richness of the salmon, while the subtle spice creates balance. Each bite should taste fresh, creamy, and gently warming.
Soy sauce, Pickled ginger, Wasabi

Notes

Nutrition