Smoked Salmon Sushi
Delight in the perfect fusion of smoky and fresh flavors with this easy homemade Smoked Salmon Sushi recipe! Featuring tender sushi rice seasoned with tangy rice vinegar, sweet sugar, and a pinch of salt, these sushi rolls are filled with a mouthwatering combination of velvety smoked salmon, creamy avocado, and crisp cucumber. Wrapped in delicate nori sheets and rolled to perfection, this recipe is ideal for sushi lovers looking to recreate the magic of restaurant-quality rolls at home. Whether served with soy sauce, pickled ginger, or a dollop of wasabi, these rolls are perfect for sharing at dinner parties or indulging on a cozy night in. Ready in under an hour, this recipe brings gourmet sushi to your table with minimal effort!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 8 ounces Smoked salmon
- 1 Avocado
- 1 Cucumber
- 6 Nori sheets
- 2 tablespoons Soy sauce (optional, for serving)
- 1 tablespoon Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is fully cooked, transfer it to a large, shallow bowl or tray. Pour the rice vinegar mixture over the rice and gently fold it in with a wooden spoon. Allow the rice to cool to room temperature.
While the rice cools, prepare the fillings: Slice the smoked salmon into thin strips, peel and slice the avocado into thin strips, and cut the cucumber into thin matchsticks.
Place a sheet of nori, shiny side down, on a bamboo rolling mat. Wet your fingers to prevent sticking, and spread a thin, even layer of the seasoned sushi rice over the nori sheet, leaving about 1 inch of space at the top edge.
Arrange a few strips of smoked salmon, avocado, and cucumber horizontally across the middle of the rice layer.
Using the bamboo mat, roll the nori tightly over the filling, applying gentle pressure as you roll. Seal the edges by moistening the uncovered edge of the nori and pressing gently.
Repeat the process with the remaining nori sheets, rice, and fillings.
Using a sharp knife, slice each roll into 6-8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the smoked salmon sushi with soy sauce, pickled ginger, and wasabi on the side, if desired.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 6081 mg | 264% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 38.8 mcg | 194% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1863 mg | 40% | |
*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.
