Thai Salmon Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs mostly clear (about 4–6 rinses). Drain. Combine rinsed rice and 260 ml water in a rice cooker or small pot. Cook per rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Let rice rest covered 10 minutes off heat.

Season rice

While rice rests, warm 4 tbs rice vinegar, 2 tsp sugar and 1 tsp salt in a small saucepan or microwave just until dissolved; do not boil. Transfer rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to cool the rice to near room temperature. Keep covered with a damp towel while you prepare fillings.

Prepare nori

Have 4 full nori sheets on hand. Lightly brush one side of each sheet with 1 tsp toasted sesame oil (this will be the inside that touches rice) to add aroma. Place a bamboo sushi mat covered in plastic wrap on your work surface.

Prepare salmon

Pat the 300 g sushi-grade salmon dry. Trim any connective tissue. Slice the salmon into 8–10 long thin strips (lengthwise, about 0.5–1 cm thick) for easy rolling. Reserve chilled until assembly.

Prep avocado and aromatics

Halve, pit and slice the avocado into long thin strips. Finely mince 2 garlic cloves and place in a small bowl. Finely dice 1/4 cup red onion. Quarter or core and dice the tomato into small pieces (if using cherry tomatoes, quarter them). Roughly chop 0.25 cup cilantro and pick 12 Thai basil leaves whole or chiffonade a few for inside the roll.

Light toss for tomato mixture

In a small bowl combine tomato pieces, minced garlic, diced red onion, chopped cilantro, 1 tbs fresh lime juice, 0.5 tsp sea salt and 0.25 tsp black pepper. Toss gently and let sit 5–10 minutes to meld flavors. This mixture will be used sparingly on top of rolls and a little inside for texture.

Make dressing

In a small bowl whisk together 2 tbs yuzu juice and 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp honey (or agave) and 1 tsp sesame oil until combined. Taste and adjust: add 1–2 more teaspoons yuzu for brighter acidity or 0.25 tsp chili flakes for heat. Stir in 1 tsp toasted sesame seeds.

Assemble rolls

Place a nori sheet shiny side down on the bamboo mat. With wet hands (to prevent sticking), spread a thin, even layer of seasoned sushi rice over the nori leaving a 2–3 cm bare margin at the top edge. Arrange 2–3 strips of salmon lengthwise about 2 cm from the bottom edge, place 2–3 avocado strips beside the salmon, add a few whole Thai basil leaves (or chiffonade), and spoon 1–2 teaspoons of the tomato mixture along the center (avoid excess liquid).

Roll and finish

Lift the edge of the mat and roll firmly but gently to enclose the filling, pressing to form a tight cylinder; continue rolling to the top margin and seal with a little water on the bare nori edge. Repeat for remaining sheets. Let rolls rest seam-side down for 2 minutes.

Slice and dress

With a very sharp knife moistened with water, cut each roll into 8 equal pieces (wipe the knife between cuts). Arrange pieces on a serving plate. Spoon a small drizzle (about 0.5–1 tsp) of yuzu soy dressing over each piece. Top each piece with a tiny spoonful of the remaining tomato mixture, a small Thai basil leaf and a sprinkle of toasted sesame seeds. Add microgreens or extra cilantro as garnish if desired.

Serve

Serve immediately with extra yuzu soy dressing on the side. Keeps best if eaten within 30 minutes of assembly to maintain rice texture and avocado color; if needed, brush exposed avocado with a little lime juice.