Salmon and Cucumber Sushi Roll
Discover the art of homemade sushi with these fresh and flavorful Salmon and Cucumber Sushi Rolls! Perfect for sushi lovers and beginners alike, this recipe features tender sushi-grade salmon, crisp cucumber, and perfectly seasoned sticky rice, all rolled into sheets of nori for a beautifully balanced bite. Whether you're craving a light and healthy meal or want to impress guests with your kitchen skills, these sushi rolls make the perfect appetizer or main course. With just a handful of simple ingredients and straightforward rolling techniques, you'll create professional-quality sushi that pairs wonderfully with soy sauce, wasabi, and pickled ginger. Ready in under 40 minutes, this recipe is a delightful way to bring a touch of Japanese-inspired cuisine to your table.
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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
- 4 ounces Salmon, sushi-grade
- 0.5 medium Cucumber
- 4 sheets Nori sheets
- for serving Soy sauce
- optional Wasabi
- optional Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain and combine with water in a rice cooker. Cook according to the manufacturer's instructions. Alternatively, bring the rice and water to a boil in a pot, then reduce the heat to simmer and cover for 20 minutes.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt are dissolved. Allow it to cool.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a spatula until the rice is well-coated. Let the seasoned rice cool to room temperature.
Slice the sushi-grade salmon into thin strips, approximately 1/4 inch wide.
Peel the cucumber and cut into thin julienne strips, removing any seeds.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Dampen your hands with water to prevent the rice from sticking, and spread approximately 3/4 cup of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange a strip of salmon and a few sticks of cucumber across the center of the rice.
Carefully lift the edge of the bamboo mat closest to you and begin to roll the sushi away from you, pressing firmly and evenly with each turn to form a tight cylinder. Seal the roll by dampening the top border of the nori with a bit of water.
Repeat the process with the remaining nori sheets and filling ingredients.
Using a sharp knife, slice each roll into 8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 167 mg | 4% | |
*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.
