Salmon Roll Recipe
Make Salmon Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & seasoning
Fillings
Assembly & finishing
Tools & extras
Method
Rice & seasoning
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine mesh sieve and rinse under cold running water, gently agitating, until the water runs mostly clear (about 3–4 minutes). Drain. Transfer rice to a medium saucepan, add 2.25 cups water, cover and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, combine 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp fine sea salt in a small bowl and stir until sugar and salt dissolve. Transfer cooked rice to a wide shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spoon or rice paddle using cutting and fanning motions to separate grains without mashing. Continue until the rice is slightly glossy and cooled to warm (about 10 minutes). Cover with a damp towel to keep slightly moist while preparing fillings.
Fillings
- 3
Prepare salmon
Ensure you have sushi-grade salmon. Pat an 8 oz fillet dry with paper towel. Slice into long, thin strips about 1/4-inch thick and 3–4 inches long for rolling. Keep chilled until assembly.
- 4
Assembly & finishing
- 5
Set up
Place a bamboo sushi mat on a clean work surface and wrap it with plastic wrap to prevent sticking. Have a small bowl of water nearby (to wet your fingers so rice doesn't stick).
- 6
Lay nori and spread rice
Place one nori sheet shiny side down on the mat. With wet hands, take about 3/4 cup of seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch border at the top edge of the nori free of rice. Press rice lightly to adhere but avoid compressing it too firmly.
- 7
Add fillings
About 1 inch from the bottom edge of the nori, lay 2–3 strips of salmon lengthwise across the rice, add 2–3 avocado slices, a small handful of cucumber matchsticks, and a few slices of green onion. If you prefer salmon on the outside (uramaki), adjust technique: put rice on plastic-wrapped nori, flip so nori is up, then arrange fillings on nori.
- 8
Roll the sushi
Lift the near edge of the mat and nori, and begin rolling away from you, tucking the fillings tightly as you roll. Use the mat to apply gentle, even pressure to form a firm cylinder. When you reach the 1-inch bare margin of nori, wet it lightly with a fingertip dipped in water to seal the roll seam.
- 9
Slice and finish
With a very sharp knife moistened with water (wipe between cuts), cut the roll into 6–8 equal pieces. Sprinkle toasted sesame seeds over the cut rolls and arrange on a plate. Repeat with remaining nori sheets and fillings.
- 10
Serve
Serve salmon rolls with soy sauce, wasabi and pickled ginger on the side. Refrigerate any leftovers in an airtight container and consume within 24 hours for best quality.