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A beautifully plated salmon sushi dish, featuring vibrant slices of salmon atop perfectly seasoned rice, garnished with fresh herbs and delicate drizzles of soy sauce and wasabi, accompanied by pickled ginger for a touch of balance

Fresh Salmon Sushi: Classic Japanese Rolls Made Simple

Salmon maki rolls, a classic sushi dish, are a delightful combination of sushi rice, fresh salmon, and crispy nori. Making salmon maki at home is a rewarding experience that allows you to enjoy the flavors and artistry of Japanese cuisine without leaving your kitchen. With the right ingredients and a few simple techniques, you’ll be able to roll your own delicious salmon sushi at home.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4 rolls
Calories 350 kcal

Equipment

  • - Rice Cooker (Zojirushi NHS-06 3-Cup Rice Cooker)
  • - Bamboo Sushi Mat (Sushi Bazooka Bamboo Sushi Rolling Mat)
  • - Sushi Knife (KitchenAid 8-Inch Chef's Knife)
  • - Sushi Rice Seasoning Bowl (Small Ceramic Mixing Bowl)
  • - Cooling Fan (Lasko 16-Inch Oscillating Stand Fan)

Ingredients
  

  • - 1 cup sushi rice
  • - 1 ½ cups water for cooking rice
  • - 1 tablespoon rice vinegar
  • - 1 teaspoon sugar
  • - ¼ teaspoon salt
  • - 4 sheets nori seaweed
  • - 8 ounces sushi-grade salmon thinly sliced
  • - 1 small cucumber julienned
  • - 1 avocado sliced
  • - Soy sauce for dipping
  • - Wasabi for serving
  • - Pickled ginger for serving

Instructions
 

  • **Prepare the Sushi Rice**: Wash sushi rice thoroughly until the water runs clear. Cook rice using a rice cooker with 1 ½ cups of water. Once cooked, season with a mix of rice vinegar, sugar, and salt. Spread rice on a flat surface to cool.
  • **Prepare the Fillings**: Slice the sushi-grade salmon into thin strips, and cut the cucumber and avocado into thin julienne strips.
  • **Rolling the Sushi**: Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice on the nori, leaving a border at the top. Add slices of salmon, cucumber, and avocado along the center.
  • **Roll the Sushi**: Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once rolled, slice the roll into 6-8 pieces using a sharp knife.
  • **Serve**: Arrange the sushi rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger.