Make Sushi With Sriracha Instead Of Seaweed For An Extra Flavour Kick

Make Sushi With Sriracha Instead Of Seaweed For An Extra Flavour Kick

Don’t mind a bit of spice with your raw fish? Here’s a way to switch up your homemade sushi: Forget the seaweed and roll your ingredients in a sheet of sriracha.

Sriracha sushi is simple to make, according to WonderHowTo’s directions. You dehydrate sriracha in the oven until it’s a thin sheet that resembles a sheet of nori. You can add whatever ingredients you want in this sushi roll, keeping in mind it will have that famous spiciness.

Unlike traditional sushi, instead of cutting up the sriracha sushi, you eat it whole like a wrap. That means more sriracha sushi for you and less sharing, which you most likely will be fine with.

Check out the post below for more details on this sushi experiment.

Tastes as Amazing as It Sounds: Make Sushi with Sriracha Instead of Seaweed [WonderHowTo]


  • I noticed there is now sriracha chilli sauce in Woolworths. Has anyone tried it and does it taste at all like the rooster sauce?

    • Sriracha is a traditional south east asian sauce, but the Rooster brand is made in the US by Vietnamese migrants. They couldn’t get all the ingredients in the US when they started making it, so they substituted and made a new recipe. Most notably Jalapeno chilis instead of Birdseye. The South east asian type is a bit hotter, and with a stronger chili flavour and bitterness, and if you order Pho soup you have probably been offered it on the side. The Rooster type is milder and sweeter, with the garlic coming through more strongly.

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