Smoked Salmon Sushi Roll

Smoked Salmon Sushi Roll

73
Vivian Lee 0

"A very basic and easy way to make sushi rolls."

Ingredients

5 h {{adjustedServings}} servings 291 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
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Reviews

73
  1. 102 Ratings

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I have a tip from a japanese friend of mine: before add the vinegar: heat it with two teaspoons of brown sugar until the sugar is melted (around 2-3 minutes) let it cool a little (3 minutes or s...

A tip I learned from some Korean friends... when cutting the nori use a sharp blade dipped in water, it will make the knife slide right through instead of tearing the nori. Re-wet for each slic...

Wow! I've always been afraid to try making California rolls because it looked so difficult...my family loves them SO much, in self defense, I found your recipe. It's authentic, and absolutely p...