Smoked Salmon Sushi Roll

Kathy D


I love smoked salmon sushi and enjoy the addition of cucumber, avocado and wasabi in this one. If you have never rolled your own sushi, it may take a little time to master, but you'll find it gets easier. You will need a bamboo rolling mat for this recipe. Prep time includes soaking the rice for 4 hours.

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5 Hr


No-Cook or Other


2 c
japanese sushi rice
6 Tbsp
rice wine vinegar
6 sheet(s)
nori (dry seaweed)
avocado, peeled, pitted and sliced
cucumber, peeled and sliced
8 oz
smoked salmon, cut into long strips
2 Tbsp
wasabi paste

Directions Step-By-Step

Soak the rice for about 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. The rice must be slightly dry as the vinegar will be added later.
As soon as the rice has been cooked, mix in 6 T. rice wine vinegar to the hot rice. Spread the rice on a plate or cutting board until completely cooled.
Put 1 sheet of nori on a bamboo mat, press a thin layer of cool rice onto it. Leave at least 1/2 inch top and bottom edge of the nori uncovered. This is for easier sealing.
Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position thema bout 1 inch away from the bottom edge of the nori.
Slightly wet the top edge of the nori. Roll from bottom to the top edge, with the help of the bamboo mat, tightly. Cut roll into 8 equal pieces.
Repeat for other rolls.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Seafood
Regional Style: Japanese
Hashtags: #sushi, #Smoked Salmon