Indian Inspired Sushi Rolls

This is absolutely not traditional sushi, but that doesn’t mean it’s not absolutely delicious. Spicy salmon, sweet mango, cucumber, and red onion, and crushed Bombay mix = heaven!

Done in 30 minutes

Serves 4



for the salmon

200gsushi grade salmon, diced

1 tbsp Mr Naga chilli sauce

3 tbspJapanese mayo

1 tsptandoori masala

1 tsphoney

Pinch of salt

for the sushi roll

300gsushi rice, cooked and seasoned

1mango, julienned

1/2cucumber, julienned

1red onion, thinly sliced and lightly pickled with lemon juice

Nori sheets

Nigella seeds

to serve

3 tbspJapanese mayo

1/2lemon, juice

1 tspMr Naga chilli

Bombay mix, crushed

You've got to trust me on this one, this was. so. good. The spicy, creamy salmon with mango, cucumber, and red onion, extra spicy mayo on top, and crushed Bombay mix - Indian sushi is going to be your new favourite.


Make your sushi rice, season, then leave to cool at room temperature while you prep everything else.

Dice your sushi grade salmon, then mix with Japanese mayo, Mr Naga chilli, honey, tandoori masala, and salt. The chilli is super spicy, so adjust to your preference

Place a piece of cling film on the rolling mat, followed by a sheet of nori shiny side down.

Spread the cooled sushi rice over 3/4 of a nori sheet, sprinkle over nigella seeds, then flip over so the rice is on the outside. Add a strip of the salmon mix, then a few pieces each of mango, cucumber, and red onion.

Using your rolling mat and cling film, carefully roll the filled nori. Do this slowly, making sure everything is tightly packed, ensuring the clingfilm doesn't get wrapped inside the roll. Slice into even pieces.

Mix mayo with more mr naga and lemon juice, then add a dollop to each piece of sushi. Finished with crushed Bombay mix, and enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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