Smoked Salmon Sushi Roll

Smoked Salmon Sushi Roll

Vivian Lee 0

"A very basic and easy way to make sushi rolls."
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5 h servings 291 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  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 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. 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.
  4. 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.


  1. 102 Ratings

Most helpful positive review

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 s...

Most helpful critical review

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.

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 s...

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 slic...

Wow! I've always been afraid to try making California rolls because it looked so family loves them SO much, in self defense, I found your recipe. It's authentic, and absolutely p...

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)somet...

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 n...

I make this recipe often with a few variations: 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 s...

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. ...

Delicious, and much easier than I thought sushi would be to make. I used a thin layer of rice as suggested by other reviewers, and served them with wasabi soy sauce. One warning: pay a little ex...

Really squeeze the stuff in the bamboo roller. Cram it in the ends too before cutting.