Fresh Salmon Roll Recipe
Make Fresh Salmon Roll Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & Seasoning
Filling
Assembly & Condiments
Method
Rice & Seasoning
- 1
Rinse and cook rice
Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold water, swishing with your hand, until the runoff is clear (about 3–5 minutes). Drain 10–15 minutes. Transfer rice to a medium saucepan with 2.25 cups water. Cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–15 minutes until water is absorbed. Turn off heat and let rest, covered, for 10 minutes.
- 2
Season rice
While rice rests, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to coat and cool the rice. Continue until rice is glossy and slightly sticky but not mushy. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).
Filling
- 3
Prepare salmon
Ensure you have sushi-grade salmon. Pat the salmon dry with paper towels. Using a very sharp knife, slice salmon into long thin strips roughly 3/8–1/2 inch wide and 3–4 inches long, suitable for rolling. Reserve on a plate covered with plastic wrap in the fridge until assembly.
- 4
Prepare vegetables and dressing
Julienne cucumber to yield 1/2 cup and thinly slice the avocado into strips. In a small bowl combine 2 tbs Japanese mayonnaise, 0.5 tsp toasted sesame oil and 1 tsp soy sauce; mix until smooth. Fold in the thinly sliced scallion. This dressing will be used inside the roll and as a finishing dab if desired.
Assembly & Condiments
- 5
Set up
Place a bamboo sushi mat on your work surface and lay a sheet of plastic wrap over it (this keeps rice from sticking and helps shape). Have a small bowl of water (with a splash of rice vinegar optional) nearby to wet your hands.
- 6
Assemble roll (inside-out style)
Place 1 nori sheet shiny side down on the plastic-wrapped mat. Wet your hands and grab about 3/4 to 1 cup of seasoned sushi rice. Spread the rice evenly over the nori leaving a 1/2-inch strip at the far edge clear. Sprinkle lightly with toasted sesame seeds. Flip the nori and rice so rice is against the plastic (this creates an inside-out roll with salmon on the outside). Remove the plastic wrap from the top of the rice.
- 7
Add filling
On the nori side (now exposed), lay 3–4 strips of salmon lengthwise across the center, add a few cucumber julienne, 3–4 avocado strips, and dollop a thin line (about 1 tbs) of the mayonnaise mixture along the length. Add a few scallion slices if desired. Do not overfill.
- 8
Roll tightly
Using the bamboo mat, lift the near edge and roll over the filling, pressing gently but firmly to form a tight cylinder. Continue rolling, applying even pressure until sealed. Use the mat to shape the roll and tighten it.
- 9
Slice
Using a very sharp knife moistened with water, trim the ends if desired and slice the roll into 6–8 even pieces. Wipe the knife between cuts to keep slices clean.
- 10
Finish & serve
Arrange pieces on a plate, garnish with additional sesame seeds, a small dab of mayonnaise mixture or a thin strip of salmon on top if desired. Serve with pickled ginger, wasabi paste and soy sauce on the side.