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.