Name: Smoked Salmon Sushi Roll
Prep time: 30 min
Total time: 300 min
Ingredients: 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

Smoked Salmon Sushi Roll

4.7

(112)

79 Reviews

26 Photos

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!

Submitted by Vivian Lee

Updated on June 25, 2023

Salmon Roll Ingredients

These homemade salmon sushi rolls are surprisingly easy to make with sushi rice, rice wine vinegar, seaweed, wasabi paste, smoked salmon, a cucumber, and an avocado.

How to Make Salmon Rolls

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make salmon sushi at home:

1. Soak and cook the rice, then mix in the vinegar and cool in an even layer on a plate.
2. Assemble the sushi rolls based on the detailed recipe below.
3. Roll the sushi tightly and cut into eight pieces.

Learn more: How to Make Homemade Sushi

What to Serve With Salmon Rolls

Looking for serving inspiration for salmon sushi? Try one of these top-rated side dish ideas:

· Miso Soup
· Simple Roasted Edamame
· Homemade Pickled Ginger
· Kombu Seaweed Salad

How to Store Salmon Rolls

These salmon sushi rolls are best served right away, but you can refrigerate them in an airtight container for up to two days.

Allrecipes Community Tips and Praise

"I've been making sushi from this recipe for about three years now," says Annette Self. "I've tried many variations of ingredients. It is an art no doubt. Patience is indeed needed, but quickness is a necessity. I also make a teriyaki-honey sauce for dipping."

"Making this was surprisingly easy," according to FRAMBUESA. "I've never made sushi before and didn't have a mat to roll the sushi into, but making the rolls in wax paper was a fine sub for the sushi mats and the flavor was excellent."

"Make sure you keep your fingers wet when rolling so the rice doesn't stick to your fingers," advises phibie. "It helps to keep a small bowl of water by you to dip your fingers in."

Editorial contributions by Corey Williams

Ingredients

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

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 rice wine vinegar; spread rice on a plate until completely cool.
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.
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)

291	Calories
7g	Fat
45g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 291
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	6%
Cholesterol 9mg	3%
Sodium 405mg	18%
Total Carbohydrate 45g	16%
Dietary Fiber 4g	14%
Total Sugars 0g
Protein 11g	22%
Vitamin C 5mg	6%
Calcium 16mg	1%
Iron 3mg	14%
Potassium 323mg	7%

* 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.