Smoked Salmon Sushi Roll

  • Recipe By
  • Published May 31st
  • Ready In5h
  • Servings6
  • Calories291
A very basic and easy way to make sushi rolls.

Smoked Salmon Sushi Roll Ingredients

The following are the ingredients needed to make delicious Smoked Salmon Sushi Roll for 6 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

Smoked Salmon Sushi Roll Cooking Instructions

  • Prep30m
  • Cook-
  • Ready In5h

To cook Smoked Salmon Sushi Roll, you need about 30 minutes of preparation time. The following are the steps to cook Smoked Salmon Sushi Roll easily:

  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

Per Serving: 291 calories; 6.9 grams of fat; 45.1 grams of carbohydrates; 11.1 grams of protein; 9 milligrams of cholesterol; 405 milligrams of sodium.

  1. Feb 24th 2007

    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 sometim ...

  2. Jan 26th 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 ...

  3. Nov 8th 2005

    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 absolute ...

  4. Apr 9th 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)s ...

  5. Feb 20th 2005

    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 littl ...

  6. Jan 26th 2003

    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 ...

  7. Feb 24th 2002

    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 t ...

  8. Jan 9th 2002

    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 filling ...

  9. Aug 21st 2001

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