Maki Salmon
Savor the delicate flavors of fresh seafood with this irresistible Maki Salmon recipe, a perfect introduction to the art of sushi rolling. Featuring tender slices of rich salmon, crisp cucumber, and creamy avocado, all wrapped in seasoned sushi rice and toasted nori, this Japanese-inspired dish is as beautiful as it is delicious. With step-by-step instructions on preparing perfectly seasoned rice and rolling sushi like a pro, this recipe is approachable even for beginners. Paired with wasabi and soy sauce for dipping, these homemade sushi rolls deliver an authentic taste experience in the comfort of your home. Perfect for a light yet satisfying meal or as an impressive platter for gatherings, Maki Salmon is a surefire way to elevate your next culinary adventure. Keywords: Maki Salmon, homemade sushi, salmon sushi rolls, Japanese recipes, sushi rice preparation, fresh seafood recipe.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 sheets nori sheets
- 8 ounces fresh salmon
- 1 medium cucumber
- 1 medium avocado
- 1 teaspoon wasabi
- 0.25 cup soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Let it soak for 30 minutes for best results.
Bring the rice to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the water is fully absorbed and the rice is tender.
Remove the pot from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar has dissolved.
Transfer the cooked rice to a large mixing bowl and gently fold in the vinegar mixture using a wooden spoon or spatula. Let the rice cool down to room temperature.
Slice the fresh salmon into long, thin strips, approximately 1/4 inch thick.
Peel the cucumber and cut it into thin strips, the same length as the salmon pieces.
Cut the avocado in half, remove the pit, peel, and slice into thin strips.
Place a bamboo sushi mat on a clean surface and put a nori sheet on top, shiny side down.
Wet your hands with water and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Place a line of salmon, cucumber, and avocado along the bottom edge of the rice.
Use the bamboo mat to carefully roll the nori over the filling, pressing gently as you roll to shape it into a cylinder.
Seal the roll by moistening the top border of the nori with a bit of water.
Repeat the process with the remaining ingredients to create additional rolls.
Use a sharp knife to cut each roll into 6 to 8 pieces. Clean the blade with a damp cloth between cuts to ensure smooth, even slices.
Serve the salmon maki with wasabi and soy sauce on the side for dipping.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 30.3 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 171 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2498 mg | 53% | |
*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.
