Smoked Salmon Sushi Roll

Smoked Salmon Sushi Roll

72
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

  • Ready In

  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 72

  1. 101 Ratings

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PATITO
1/5/2004

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 so) then add to the rice, the result is great, it enhances the flavor, and the best part is that the rice is easier to gather.

ArmyCook
1/26/2007

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 slice or two.

CHRISPENTINA
11/8/2005

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 perfect and a piece of cake to make. I subbed crab instead of salmon, but will try salmon too! At our local HEB it's expensive to buy, but now, I can make my own @ less than half the price and they taste better! Fresher! Thanks for sharing! My only comment is this...when making the rolls, dip your fingers in water to spread out the rice on the nori...also, dip your very sharp knife in water too...helps to cut the seaweed very cleanly!