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READY IN 5 hr

Smoked Salmon Sushi Roll

Read Reviews (66)

"A very basic and easy way to make sushi rolls." — Vivian Lee

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Original recipe makes 6 rolls Change Servings

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced

1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

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Directions

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.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

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PREP 30 mins
READY IN 5 hrs

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I have a tip from a japanese friend of mine: before add the vinegar: heat it with two teaspoons of brown sugar until the sugar is melted (around 2-3 minutes) let it cool a little (3 minutes or so) then add to the rice, the result is great, it enhances the flavor, and the best part is that the rice is easier to gather.

—PATITO

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Most Helpful Critical Review

Jan 18, 2011

I found the smoked salmon flavor to be overpowering, it may have been the brand I used. But it ended up ruining the whole roll for me personally.

—Button

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92 Ratings

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Jan 26, 2007

A tip I learned from some Korean friends... when cutting the nori use a sharp blade dipped in water, it will make the knife slide right through instead of tearing the nori. Re-wet for each slice or two.

—ArmyCook

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Nov 08, 2005

Wow! I've always been afraid to try making California rolls because it looked so difficult...my family loves them SO much, in self defense, I found your recipe. It's authentic, and absolutely perfect and a piece of cake to make. I subbed crab instead of salmon, but will try salmon too! At our local HEB it's expensive to buy, but now, I can make my own @ less than half the price and they taste better! Fresher! Thanks for sharing! My only comment is this...when making the rolls, dip your fingers in water to spread out the rice on the nori...also, dip your very sharp knife in water too...helps to cut the seaweed very cleanly!

—CHRISPENTINA

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Apr 09, 2005

have been making similar roll for years--always made rice w/ tbsp sugar and dash salt. have used thin green onion, unsmoked lox and always toasted sesame seeds (adds good luck to your life)sometimes using thin strips yellow or red peppers. I serve w/soy+sugar+chili oil+sesame oil to dip and wasabi on the side and of course, pickeled ginger. Wrap tightly in saran twisting ends to keep filling in ends. fridge for several hours first to firm--a huge hit at parties!!!

—KYSHEL

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May 31, 2003

Another variation is to make the rolls inside out; you spread the rice all over a piece of nori, flip it over onto the mat lined with plastic wrap, place the filling directly on the end of the nori, roll up while every quarter turn pulling the plastic wrap tight, and then sprinkle with sesame seeds before cutting! Very beautiful!

—NIKKI_TYLIE

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Feb 24, 2007

I make this recipe often with a few variations: 1.as others have suggested, I add sugar to the rice mix 2.I don't use as much rice per roll as shown in the picture, it's too much 3.I sometimes substitute very fresh tuna for the salmon 4. I add thinly sliced scallions to the cuke / avocado. I love this served with a sweet soy dipping sauce containing 3T soy, 2T sake or sherry, 1T brown sugar and a sprinkling of sesame seeds! Another good dip for those who like chilli is to use 4T soy, 1T rice vinegar, dash of hot chilli oil and some red pepper flakes. LOVELY!!!! Finally, use wet hands when rolling, use a bamboo mat for best results and use a wet knife for slicing. Happy sushi making!

—Nic in the UK

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Apr 05, 2003

Try to put as little rice as possible on the nori - thin layer just barely cover the nori, add more fillings. Press the rice onto the nori sheets with slight wet fingers and add more fillings. This will make sushi roll more tasty and presentable than the picture show. Crab meat stick & egg omelette can be used as fillings.

—Vivian Lee

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Nutrition

Calories
291 kcal
15%

Carbohydrates
45.1 g
15%

Cholesterol
9 mg
3%

Fat
6.9 g
11%

Fiber
3.8 g
15%

Protein
11.1 g
22%

Sodium
406 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Smoked Salmon Sushi Roll

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 291
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 1.1g 6 %
Cholesterol 9mg 3 %
Sodium 406mg 16 %
** Potassium 323mg 9 %
Total Carbohydrates 45.1g 15 %
Dietary Fiber 3.8g 15 %
Protein 11.1g 22 %
** Sugars 0.2g
** Vitamin A 5 %
** Vitamin C 9 %
** Calcium 2 %
** Iron 26 %
** Thiamin 27 %
** Niacin 50 %
** Vitamin B6 19 %
** Magnesium 11 %
** Folate 64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.