High Protein Salmon and Cucumber Sushi Roll
Elevate your at-home sushi game with this High Protein Salmon and Cucumber Sushi Roll recipe! Packed with the fresh and delicate flavors of tender salmon fillets and crisp cucumber, these sushi rolls are a satisfying blend of texture and taste. Perfect for sushi enthusiasts looking for a wholesome, protein-rich option, this recipe pairs seasoned sushi rice with nutrient-dense nori sheets to create a balanced and delicious bite every time. Simple techniques like preparing the sushi rice to perfection and rolling with a bamboo mat make this recipe approachable for beginners while offering a restaurant-quality experience. Serve these vibrant rolls with soy sauce, spicy wasabi, and pickled ginger for an authentic Japanese-inspired meal that’s ideal for lunch, dinner, or even entertaining. Ready in just over an hour, this homemade sushi recipe is a fresh and healthy way to enjoy bold flavors at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 200 grams Fresh salmon fillet
- 1 small Cucumber
- 4 sheets Nori sheets
- for serving Soy sauce
- for serving Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for 18-20 minutes until the water is absorbed and the rice is tender.
Remove from heat and let it stand covered for 10 minutes. Fluff with a fork.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, fanning it as you go to cool it quickly. Set aside.
Slice the salmon into long, thin strips. Peel the cucumber and cut it into long, thin matchsticks.
Place a bamboo sushi mat on a flat surface and lay a nori sheet on it, shiny side down.
Spread about 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.
Arrange 1/4 of the salmon strips and cucumber sticks horizontally across the middle of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to form a cylinder. Seal the edge with a little water.
Repeat the same process with the remaining ingredients to make three more rolls.
Using a sharp knife, slice each roll into 6-8 pieces.
Serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 15.9 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1542 mg | 33% | |
*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.
