Smoked Salmon Sushi Roll

Homemade salmon roll made with sushi rice, nori, and smoked salmon. This is a very basic and easy recipe for making sushi. It might take a while to learn how to make a perfect roll, but you'll have fun trying! Add wasabi (Japanese horseradish) for a good kick!


Recipes · Appetizers and Snacks · Seafood


Prep Time: 30 mins
Additional Time: 4 hrs 30 mins
Servings: 6
Total Time: 5 hrs
Yield: 6 salmon rolls

Ingredients

Ingredients List

  • 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


Directions

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.

  2. Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.

  3. Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.

  4. Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.


Nutrition Facts (per serving)

Nutrition Facts
291 Calories
7g Fat
45g Carbs
11g Protein


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