Soy-Glazed Salmon Hand Rolls
Soy-Glazed Salmon Hand Rolls are a delightful combination of savory flavors and satisfying textures. A sweet and aromatic soy glaze coats buttery roasted salmon, transforming it into a rich, flavorful filling.
The hand rolls come together with the fresh crunch of cucumber, creamy avocado, and a hint of heat from optional wasabi. For extra flavor, short-grain rice or leftover grains like quinoa can be used.
These rolls are not only customizable but also offer a fun and interactive way to enjoy a healthy, fresh meal. Perfect for dinner parties or an easy weeknight dinner.
Soy-Glazed Salmon Hand Rolls Ingredients
The base of this dish is the rich, buttery salmon fillet, which absorbs the sweet-savory unagi glaze for a perfect balance of flavors.
Aromatic garlic and ginger add a fragrant depth to the glaze, while the soy sauce and mirin bring the essential umami and sweetness. Fresh cucumber and creamy avocado add crispness and richness, complementing the tender salmon beautifully. The toasted seaweed wraps everything together, offering the ideal crunch and flavor contrast.
Soy-Glazed Salmon Hand Rolls: Recipe Tips
- Perfectly Roasting the Salmon
To achieve the perfect roasted salmon, it’s important not to overcook it. Roast the salmon until it reaches medium doneness—this ensures the fish remains tender and flaky. Keep an eye on it after the initial 5-minute roasting time, and baste it with the sauce to keep it moist and flavorful. Salmon is done when it easily flakes with a fork but still retains a slight translucency in the center. - Balancing the Glaze
The unagi sauce needs to reduce to a syrup-like consistency to coat the salmon evenly. If you find the sauce is too thin, allow it to simmer for a few extra minutes. The key is to achieve a thickened glaze that will cling to the salmon and enhance each bite. You can also adjust the sweetness by adding a little more sugar or adjusting the salt to taste, based on your preferences. - Using Leftover Grains
While short-grain rice is traditional, this recipe is an excellent opportunity to use up leftover grains like farro or quinoa. These grains offer a slightly nutty flavor and different textures, which complement the salmon and vegetables. Be sure to warm the grains slightly before assembling the rolls, ensuring the filling doesn’t cool the salmon and sauce too quickly.
What to Serve with Soy-Glazed Salmon Hand Rolls
- Miso Soup
A warm, comforting bowl of miso soup pairs perfectly with Soy-Glazed Salmon Hand Rolls. The savory broth, made with miso paste and dashi, balances the sweetness of the salmon glaze. Add tofu and seaweed to the soup for an extra depth of flavor that complements the fresh ingredients of the hand rolls. - Asian-Inspired Slaw
An Asian-style slaw made with shredded cabbage, carrots, and a sesame dressing makes a refreshing side. The tangy and slightly spicy dressing helps cut through the richness of the salmon, while the crunchy vegetables provide a contrasting texture to the hand rolls. This side dish adds a fresh element to the meal. - Pickled Vegetables
Serve a side of pickled vegetables such as daikon radish or pickled ginger to add a tangy contrast to the richness of the salmon. The acidity from the pickles refreshes the palate and adds an extra layer of complexity to the dish. The crunchiness of the pickles pairs well with the tender salmon and creamy avocado.
FAQ
- Can I use a different fish for this recipe?
While salmon is the ideal choice for this recipe due to its rich texture, you can substitute it with other fatty fish like trout or mackerel. These fish will also absorb the glaze well and provide a similar buttery texture. - Can I prepare the glaze ahead of time?
Yes, the soy glaze can be made ahead of time and stored in the refrigerator for up to a week. Just reheat it gently before using, and it will be ready to coat the roasted salmon. - Is it necessary to use rice in the hand rolls?
No, it’s not strictly necessary. While short-grain rice is traditional, you can skip it or substitute it with other grains like quinoa or farro for a different texture. These alternatives still complement the flavors of the salmon and vegetables beautifully. - Can I make this recipe without seaweed?
If you’re not a fan of seaweed or want a different option, you can substitute the seaweed sheets with rice paper or even lettuce leaves. While it alters the traditional flavor, it still offers a great way to wrap the ingredients and enjoy the flavors in a fresh and unique way.
Soy-Glazed Salmon Hand Rolls
This delightful recipe brings together the savory richness of salmon with the sweetness of an unagi-style sauce, creating an unforgettable flavor profile. The combination of garlic, ginger, and a touch of mirin enhances the glaze, perfectly complementing the tender salmon. Wrapped in toasted seaweed, these hand rolls are not only delicious but customizable, allowing you to add creamy avocado, crisp cucumber, and even leftover grains like farro or quinoa for an extra twist.
Ingredients
- 1½- pound skinless salmon fillet preferably center-cut
- 3 tablespoons neutral oil safflower or canola
- ½ teaspoon minced garlic
- ⅓ cup low-sodium soy sauce
- ⅓ cup mirin
- 3 tablespoons granulated sugar
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt Diamond Crystal, plus extra for seasoning
- ½ teaspoon grated fresh ginger
- Toasted seaweed sheets quartered
- Cooked short-grain rice optional
- Wasabi paste for serving (optional)
- 3 Persian cucumbers halved crosswise and cut into thin spears
Instructions
- Prepare the Glaze
- Preheat the oven to 425°F. In a small saucepan, heat 2 tablespoons of neutral oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the soy sauce, mirin, sugar, black pepper, and ¼ teaspoon salt. Bring the mixture to a simmer, then reduce the heat to medium-low. Stir occasionally and cook for 10 to 15 minutes, allowing the sauce to reduce by about one-third and thicken. Remove from heat and stir in the freshly grated ginger. Set aside half of the sauce in a small bowl for later use.
- Roast the Salmon
- Line a sheet pan with aluminum foil and place the salmon fillet on the pan. Rub the salmon with the remaining tablespoon of oil and season with a pinch of salt. Coat the fish evenly on both sides with the prepared glaze.
- Cook the Salmon
- Place the salmon in the preheated oven and roast for 5 minutes. After 5 minutes, baste the salmon with any sauce that has dripped onto the sheet pan. Continue roasting the salmon for an additional 5 minutes, or until it reaches medium doneness, where it flakes easily with a fork. Remove from the oven and transfer to a large plate.
- Assemble the Hand Rolls
- Flake the roasted salmon into bite-sized pieces and drizzle with the reserved glaze. To assemble the hand rolls, place a quartered sheet of seaweed on a flat surface. If using, add a small portion of rice, then top with cucumber spears, avocado slices, and the flaked salmon. Wrap the seaweed around the filling, creating a neat roll. Optionally, serve with wasabi paste for added spice, and enjoy the combination of textures and flavors.
