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Smoked Salmon Sushi Roll Recipe

Smoked Salmon Sushi Rolls

Learn how to make delicious smoked salmon sushi rolls at home with this step-by-step recipe and helpful tips for perfectly shaped rolls.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Servings 6 Rolls

Ingredients
  

  • 6 sheets of nori (dried seaweed sheets)
  • 3 cups of prepared sushi rice
  • 1 avocado, sliced into long strips
  • 1 cucumber, cut into matchsticks
  • 6-8 oz. smoked salmon, sliced
  • Soy sauce, wasabi, and pickled ginger, for serving

Instructions
 

Step 1: Cook the rice.

  • Rinse 2 cups of sushi rice under cold water until the water runs clear. Drain well.
  • Add rice and 2 cups of water to a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
  • Remove from heat and let stand, covered, for 10 minutes.
  • Transfer cooked rice to a bowl and gently mix in rice vinegar, sugar, and salt. Allow the rice to cool completely before using.

Step 2: Prepare the Fillings

  • Slice avocado into long, thin strips.
  • Cut the cucumber into matchsticks.
  • Slice smoked salmon into long strips.
  • Have small piles of each ingredient prepared for easy rolling.

Step 3: Assemble the rolls

  • Place a nori sheet, shiny-side down, on a sushi rolling mat.
  • Dip your fingers in water and spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
  • Layer some smoked salmon, avocado slices, and cucumber sticks across the center of the rice.
  • Using the mat to guide you, carefully roll up the nori, starting at the bottom, and tuck in the fillings as you go.
  • Seal the edge with a bit of water and let it rest seam side down.
  • Repeat with the remaining ingredients to make six rolls.

Step 4: Slice and serve

  • Using a sharp knife, cut each roll into 6–8 pieces.
  • Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

Notes

  • Look for wild-caught salmon for the best flavor and texture in sushi. Farm-raised salmon tends to be less fatty.
  • For food safety, use freshly cooked rice stored at room temperature for rolling sushi. Do not use refrigerated rice.
  • Adjust the saltiness of the rice seasoning to taste. Start with a teaspoon of salt and add more if desired.
  • Roll the mat over the fillings gradually, tucking everything in tightly as you go. Don't be afraid to re-roll if needed.
  • A rice vinegar with added sugar and salt (often called sushi seasoning) helps shortcut the process. You can find it near other Asian ingredients.
  • Not a fan of cucumbers? Try substituting julienned carrots, radish sprouts, or asparagus for a crunchy filling.
  • Make rice vinegar-seasoned rice ahead for rolling whenever a sushi craving strikes! It stores for 5–6 days in the fridge.