Smoked Salmon Sushi Roll

4.70 (112)
⏱ 300 mins 🍽 ['6', '6 salmon rolls'] 🌶 japanese 🏷 Main course

Create your own Japanese sushi rolls at home with this straightforward recipe. It features seasoned sushi rice, nori seaweed, and a filling of smoked salmon, creamy avocado, and crisp cucumber. The process involves preparing the rice, assembling the ingredients on the seaweed sheet, and rolling it tightly before slicing. Ideal for a dinner or appetiser, it yields 6 substantial rolls. Making sushi yourself is a rewarding alternative to buying it.

Smoked Salmon Sushi Roll

Ingredients

  • 2 cups Japanese sushi rice
  • 6 tablespoons rice wine vinegar
  • 6 sheets nori (dry seaweed)
  • 2 tablespoons wasabi paste
  • 8 ounces smoked salmon, cut into long strips
  • 1 cucumber, peeled and sliced
  • 1 avocado - peeled, pitted and sliced

Method

  1. Soak the rice for 4 hours. Drain it and cook in a rice cooker using 2 cups of water. The rice should be a little dry as vinegar will be incorporated afterwards.
  2. As soon as the rice finishes cooking, stir in the rice wine vinegar. Transfer the rice to a plate and spread it out to cool completely.
  3. Lay one nori sheet on a bamboo mat. Press a thin layer of the cooled rice onto the seaweed, leaving a 1/2 inch border at the top and bottom. Dot wasabi paste over the rice. Arrange strips of smoked salmon, cucumber, and avocado on the rice about 1 inch from the bottom edge.
  4. Moisten the top border of the seaweed. Using the bamboo mat, roll the sushi tightly from the bottom edge to the top. Slice the completed salmon roll into 8 equal pieces. Repeat the process with the remaining ingredients.

Nutrition (per serving)

Calories291 kcal
Fat7 g
Protein11 g
Sodium405 mg

Recipe details

CategoryMain course
Cuisinejapanese
AuthorVivian Lee