Salmon Sushi Rolls
Master the art of homemade sushi with these irresistibly fresh and flavorful Salmon Sushi Rolls! Perfectly cooked sushi rice is delicately seasoned with rice vinegar, sugar, and salt, creating the ideal base for a vibrant filling of tender fresh salmon, crisp cucumber, and creamy avocado. Rolled in nutrient-rich nori sheets and neatly sliced, these sushi rolls are as stunning as they are delicious. Whether you’re hosting a dinner party or simply treating yourself, this recipe offers the perfect balance of textures, flavors, and colors. Serve with tangy pickled ginger, a touch of wasabi, and a splash of soy sauce for an authentic sushi experience right at home. Ready in just over an hour, this recipe is ideal for beginners and sushi enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1.5 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Fresh salmon
- 5 sheets Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 4 tablespoons Soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions, or bring to a boil in a pot and simmer covered for 20 minutes. Let it sit covered for 10 additional minutes off the heat.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture while gently separating the grains with a wooden paddle or spoon. Allow it to cool to room temperature.
Slice the fresh salmon into thin, uniform strips.
Peel the cucumber and cut it into long, thin strips. Halve and pit the avocado, then slice it into thin strips.
Place a bamboo sushi mat on a flat surface. Lay a nori sheet on the mat, shiny side down.
With damp hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
Place a few strips of salmon, cucumber, and avocado horizontally across the rice, about 1 inch from the bottom edge.
Using the bamboo mat, carefully roll the sushi tightly from the bottom up, applying gentle pressure. Seal the roll with a dab of water along the top border.
Repeat the process with the remaining nori sheets and fillings.
With a sharp knife, slice the rolls into 6-8 pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5245 mg | 228% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 30.7 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2752 mg | 59% | |
*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.
