High Protein Salmon Uramaki
Delight your taste buds with this exquisite High Protein Salmon Uramaki—a modern sushi roll bursting with fresh flavors and nutritional goodness. This recipe features tender strips of fresh salmon, crisp cucumber, and creamy avocado, delicately wrapped in seasoned sushi rice and nori sheets, with a sprinkle of sesame seeds for added texture and flavor. Perfect for sushi enthusiasts and protein seekers alike, this uramaki roll is easy to make at home with step-by-step guidance to achieve flawless sushi every time. Serve alongside soy sauce, fiery wasabi, and tangy pickled ginger for the ultimate Japanese-inspired dining experience. Ready in under an hour, this recipe is ideal for an elegant dinner or a fun culinary adventure. Go ahead—roll your way to gourmet perfection!
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Recipe Information
Ingredients
- 200 g Sushi rice
- 250 ml Water
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- 0.5 tsp Salt
- 2 Nori sheets
- 200 g Fresh salmon fillet
- 0.5 Cucumber
- 0.5 Avocado
- 2 tbsp Soy sauce
- 1 tsp Wasabi
- 2 tbsp Pickled ginger
- 3 tbsp Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, which makes the rice sticky.
In a medium saucepan, combine the rinsed sushi rice and 250 ml of water. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes, or until all water is absorbed.
Once cooked, remove the saucepan from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large non-metallic bowl. Gently fold the vinegar mixture into the rice using a wooden spoon. Allow the rice to cool to room temperature.
Cut the fresh salmon fillet into thin strips. Peel the cucumber and cut it into thin, julienned strips. Peel and slice the avocado into thin slices.
Place a bamboo sushi mat on a clean surface. Lay a sheet of plastic wrap over the bamboo mat and place a nori sheet on top.
Dampen your hands with water to prevent sticking. Spread half of the sushi rice evenly over the nori sheet, leaving a 1 cm border at the top.
Flip the nori sheet over, so the rice is facing down on the plastic wrap.
Lay strips of salmon, cucumber, and avocado across the center of the nori.
Lift the edge of the bamboo mat closest to you and begin rolling it over the filling, using the mat to press and shape the roll. Continue rolling until you reach the end of the nori sheet, pressing gently to seal the edge.
Repeat the process with the second nori sheet and the remaining ingredients.
Sprinkle sesame seeds over the rice side of each roll.
Using a sharp, wet knife, cut each roll into 6-8 bite-sized pieces.
Serve the salmon uramaki with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 15.1 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 18.5 mcg | 93% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1908 mg | 41% | |
*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.
