Easy Salmon Sushi

    4 hours 55 mins

    Smoked salmon wrapped with cucumber into nori seaweed sheets and rice. This is a very basic way to make sushi rolls. A great dish for a "make your own sushi" party!

    108 people made this

    Makes: 6 

    • 400g Japanese sushi rice
    • 6 tablespoons rice wine vinegar
    • 6 sheets nori (dried seaweed)
    • 1 avocado - peeled, stone removed and sliced
    • 1 cucumber, peeled and sliced
    • 225g smoked salmon, cut into long strips
    • 2 tablespoons wasabi paste

    Prep:30min  ›  Cook:25min  ›  Extra time:4hr soaking  ›  Ready in:4hr55min 

    1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 500ml 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 1cm at top and bottom edges of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position them about 2.5cm 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 in English (78)


    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.  -  26 Jan 2003  (Review from Allrecipes US | Canada)


    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.  -  26 Jan 2007  (Review from Allrecipes US | Canada)


    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!  -  08 Nov 2005  (Review from Allrecipes US | Canada)