Hot Salmon Mousse California Roll

Salmon Mousse California Roll
  • Servings: 4
  • Difficulty: intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 teaspoon butter
  • 1 shallot, minced
  • 16 ounces fresh salmon, chopped
  • 1 egg white
  • 3/4 cup heavy cream
  • Salt
  • 10 tablespoons mayonnaise, divided
  • 2 tablespoons Sriracha hot sauce
  • 1 cup crab meat from can, drained
  • 1/2 teaspoon cayenne
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 1/2 avocado, diced
  • 5 sheets of sushi nori
  • 1 cup soy sauce
  • 1 cup rice wine vinegar
  • 3 egg yolks
  • 3 tablespoons honey
  • 4 tablespoons tahini
  • 1 1/4 cups peanut oil
  • Salt and pepper


1. To prepare the salmon mousse, in a small saute pan over medium heat, melt the butter. Add the shallot and sweat for about 45 seconds, or until translucent. Remove from pan and let cool.

2. In a food processor, combine shallot, salmon, egg white, and salt and puree until smooth. While the processor is still running, slowly add the cream until fully incorporated. Do not over-mix. Season with salt, to taste. Set aside.

3. To prepare the soy dressing, combine soy sauce, 1/4 cup lemon juice, vinegar, yolks, honey, and tahini in a blender and puree together. With blender still running, slowly add in peanut oil until emulsified. Season with salt and pepper, to taste.

4. To prepare the rolls, Preheat oven to 350 degrees F.

5. In a small bowl, mix 6 tablespoons mayonnaise with 2 tablespoons Sriracha. Set aside.

6. In a medium bowl, combine crabmeat, 2 tablespoons mayonnaise, cayenne, 1 tablespoon lemon juice, and avocado.

7. Cut one nori sheet in half lengthwise and place on a board. Spread crab mixture in a line across the long side and roll up. Set aside. Place a full sheet of nori on the board and spread an even layer of salmon mousse. Place the crab roll on top of the mousse and roll up. Repeat with remaining nori, crab, and mousse.

8. Slice each roll with a serrated knife into 6 pieces. Place 1 teaspoon of Sriracha aioli on top of each slice. Bake on foil lined baking sheet on the top rack until the mousse is cooked through, about 12-15 minutes.

9. Remove from oven and arrange on serving plate. Drizzle with soy sesame dressing or serve dressing as a dip.
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben