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Spicy salmon sushi

zeva May 14, 2011 01:11 PM

This is my very favorite sushi and I try many different places in search of the best. I wish I could make some at home and save myself a ton of money. I've tried looking up recepies on the internet but really haven't seen any that sound like I would enjoy them. What I really need to know is what spicy ingredient gives them the taste that I crave so much.

Any budding sushi chefs out there that can help me?

  1. t
    table4onthefly May 14, 2011 01:22 PM

    I was always under the assumption that it's basically Sriracha and Kewpie Mayo. Maybe some other little seasonings mixed in as well...

    4 Replies
    1. re: table4onthefly
      hotoynoodle May 14, 2011 02:39 PM

      kewpie and sriracha are the basic sauce. some places may add their own twist, but i doubt you could detect the togarashi over the sriracha.

      there is also the issue of getting sushi quality salmon.

      1. re: hotoynoodle
        chefj May 14, 2011 03:39 PM

        A few of the places around here do not use Sriracha and mayo. they use Shichimi Togarashi and A bit of hot oil. The Togarashi is very detectable its toast and orange in particular.
        I do not know where the poster is but here in the SFbay area sashimi quality salmon is very available and local.

        1. re: chefj
          hotoynoodle May 15, 2011 04:28 AM

          am in boston here. the togarashi version sounds delish. i'm not a fan of the spicy mayo rolls AT ALL since i always suspect it's covering up bits of fish that have had their day.

          1. re: chefj
            gordeaux May 15, 2011 05:19 AM

            I can tell the difference between sriracha and the dry pepper mix. Much prefer the shichmi togarashi.

            Ok, so I make sushi at home fairly often. I really don't mind "mayo maki" (as I like to call it) when done right. When I do spicy rolls, I normally do a mayo, and a non mayo.
            Mayo (I prefer Hellman's / Best foods to Kewpie)
            Bit of toasted sesame oil to taste - it's a very fine line between enough and too much.
            Shichmi togarashi to taste
            I normally mix in my masago or tobiko in this
            Non mayo:
            mixed in the fish for the roll -
            A touch of Ponzu
            hot chile sesame oil
            Shichmi togarashi to taste
            The non mayo ones really should be served quickly after forming - the ponzu will ceviche the fish quicker than the mayo mixture.

      2. chefj May 14, 2011 02:02 PM

        Shichimi Togarashi is also a very common ingredient in any of the "Spicy" makis or rolls

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