Classic Salmon Sushi Rolls
Master the art of sushi-making with these **Classic Salmon Sushi Rolls**, a perfect blend of fresh ingredients and traditional Japanese technique. This recipe combines tender, sashimi-grade salmon with creamy avocado and crisp cucumber, all elegantly wrapped in seasoned sushi rice and nori. With a customizable wasabi kick and a savory soy sauce dip, these rolls are as flavorful as they are visually stunning. Whether you're new to sushi-making or looking to refine your skills, this recipe provides step-by-step guidance—from perfectly seasoning the rice to rolling and slicing like a pro. Ready in just one hour, these salmon sushi rolls are a versatile, homemade treat that’s perfect as an appetizer, lunch, or light dinner. Unlock your inner sushi chef and wow your friends and family with this authentic culinary creation. **Keywords**: salmon sushi rolls, homemade sushi, sushi rice, sashimi-grade salmon, Japanese cuisine.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cups Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Fresh salmon (sashimi-grade)
- 4 sheets Nori sheets
- 0.5 whole Cucumber
- 1 whole Avocado
- 2 teaspoons Wasabi paste
- 4 tablespoons Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice and 2.5 cups of water in a rice cooker. Cook according to your rice cooker’s instructions.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Set aside.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Cut the fresh salmon into thin strips, approximately 1/2 inch wide.
Peel the cucumber, slice it in half lengthwise, remove the seeds, and cut it into thin strips.
Peel and pit the avocado. Cut into thin strips similar to the size of the cucumber.
Place a bamboo sushi rolling mat on a flat surface and lay a nori sheet, shiny side down, on the mat.
Slightly moisten your hands with water to prevent sticking and spread approximately 1/2 cup of prepared sushi rice evenly over the nori, leaving a 1-inch margin at the top.
Spread a thin line of wasabi across the rice, in the center.
Arrange a line of salmon strips, cucumber, and avocado over the wasabi line.
Using the mat, carefully roll the nori over the filling, pressing gently to ensure a tight roll.
Seal the edge by moistening the bare edge of the nori with a little water and pressing to close.
Use a sharp knife to slice the roll into 6-8 pieces. To prevent rice sticking, clean the knife with a damp cloth between slices.
Repeat with the remaining nori sheets and filling ingredients.
Serve the sushi rolls with soy sauce and additional wasabi on the side.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5305 mg | 231% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 156 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
