Recipes Ichiban Japanese & Korean 21. Salmon Roll

21. Salmon Roll Recipe

inspired by

@ichibanjapanesekorean

Dec 07 2025

•

40m

•

Serves 2

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Recipe information

Make 21. Salmon Roll in just 40m. Salmon rolled with sushi rice and seaweed, typically served in six pieces.

Preparing Sushi Rice

1. Rinse the Rice

Place the sushi rice in a bowl and rinse it under cold water until the water runs clear. Drain well.

2. Cook the Rice

In a saucepan, combine rinsed rice and 1.25 cups of water. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes.

3. Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.

Assembling the Salmon Roll

4. Prepare the Vegetables

Cut the cucumber and avocado into long, thin strips.

5. Prepare the Nori

Lay a sheet of nori shiny side down on a bamboo sushi mat or clean surface.

6. Spread the Rice

Wet your hands to prevent sticking. Take a handful of sushi rice (about 1/3 cup) and evenly spread it over the nori, leaving a 1-inch border at the top.

7. Add the Fillings

Place a few strips of salmon, cucumber, and avocado horizontally across the center of the rice.

8. Roll the Sushi

Starting from the bottom, use the mat to roll the sushi tightly away from you. Press gently but firmly to shape the roll.

9. Seal the Roll

Moisten the top border of the nori with a little water to seal the roll.

10. Slice the Roll

Using a sharp knife, slice the roll into 6 equal pieces. Wipe the knife with a damp cloth between cuts for clean edges.