Recipe By Vivian Lee
Published Mar 28th
Smoked Salmon Sushi Roll
Prep 30m Cook - Additional 4h 30m Ready In 5h
Servings 6 rolls Calories 291

A very basic and easy way to make sushi rolls.

Recipe Ingredients

  • 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

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 291
  • Carbohydrate 45.1 g
  • Cholesterol 8.7 mg
  • Fat 6.9 g
  • Fiber 3.8 g
  • Protein 11.1 g
  • Saturated Fat 1.1 g
  • Sodium 404.7 mg
  • Sugar 0.2 g


  1. 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.
  2. 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 substitute very fresh tuna for the salmon 4. I add thinly sliced scallions to the cuke / - Read more ...
  3. 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.
  4. 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 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 - Read more ...
  5. 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 - Read more ...
  6. 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 extra for good sushi nori. The cheap stuff is incredibly fishy smelling and overpowers everything else.
  7. Really squeeze the stuff in the bamboo roller. Cram it in the ends too before cutting.
  8. 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 - Read more ...
  9. 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 - Read more ...
  10. 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 - Read more ...