Master the Art of Preparing Salmon Sushi Rolls

Salmon sushi is a classic and crowd-pleasing dish, but it can seem intimidating to make at home.
Fear not!
This recipe breaks down the process into simple steps, making it easy for anyone to create restaurant-worthy salmon sushi rolls in their own kitchen.

Imagine a vibrant orange slice of salmon nestled amongst fluffy white rice, all wrapped in a sheet of crisp seaweed (nori).
A touch of green from carrot, avocado or cucumber adds a pop of colour, and a dollop of wasabi peeks out, ready to tantalise your taste buds.

How to Make Delicious Salmon Sushi at Home

Learn how to master the art of preparing delicious salmon sushi rolls at home with this step-by-step guide. Elevate your sushi-making skills and impress your friends and family with homemade salmon sushi rolls.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetiser, Side Dish

Cuisine Japanese

Servings 4 Rolls; 16 Pieces

Calories 300 kcal

Equipment

• Sushi mat (makisu)
• Sharp knife
• Saucepan with lid
• Mixing bowl
• Spreading utensil, (spoon or spatula)
• Small bowl of water for wetting your fingers

Ingredients

  

• 2 cups Sushi rice
• 1.5 cups Water
• 60 ml Rice vinegar
• 2 Tbsp Sugar
• 1 tsp Salt
• 225 g Salmon fillet thinly sliced
• 1 Avocado thinly sliced
• 1 Cucumber thinly sliced (optional)
• 1 Carrot thinly sliced (optional)
• 1 Nori sheet seaweed, cut in half (use 2 sheets for 4 full rolls)
• Wasabi paste optional
• Pickled ginger gari (optional), for serving
• Soy sauce for serving

Instructions

 

Cook the rice:

• Rinse the 2 cups Sushi rice in a fine-mesh strainer until the water runs clear.
• Drain and transfer to a saucepan.
• Add the 1.5 cups Water and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes, or until rice is cooked through.
• Remove from heat and let stand for 10 minutes.

Prepare the dressing:

• In a small bowl, whisk together the 60 ml Rice vinegar, 2 Tbsp Sugar, and 1 tsp Salt until the sugar dissolves.

Season the rice:

• Transfer the cooked rice to a large mixing bowl.
• Gently fold in the vinegar mixture using a wooden spoon or spatula. Be careful not to crush the rice.
• Let the rice cool slightly while you prepare the fillings.

Assemble the rolls:

• Place a half sheet of nori on a bamboo mat, shiny side down.
• Spread a thin layer of rice evenly over the nori, leaving a 2.5 cm (1-inch) border at the top.

Add fillings:

• Add a dab of wasabi paste (optional) in the centre of the rice.
• Layer with thin slices of salmon, avocado, carrot and cucumber (if using).

Roll the sushi:

• Using the bamboo mat as a guide, tightly roll the sushi mat away from you, starting with the edge closest to you. Gently press to form a compact roll.
• Moisten the top edge of the nori with a little water to seal the roll.

Cut the rolls:

• Using a sharp knife dipped in water, cut the roll into 6-8 pieces.
• Repeat with remaining ingredients to make additional rolls.

Note:

• You can adjust the amount of fillings to your preference.

Video

Notes

Recipe Tips:

1. Use sushi-grade salmon for the freshest flavour.
2. For perfectly even slices, chill the salmon slightly before slicing.
3. Wet your knife with water between cuts to prevent sticking.
4. Don't overstuff the rolls, or they will be difficult to roll and cut.

Serving Suggestions:

• Serve with soy sauce, pickled ginger, and wasabi paste for dipping.
• Enjoy alongside other sushi dishes or as a light lunch or dinner.

Keyword salmon sushi rolls