Salmon Roll Recipe

rinse and cook rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a pot with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, for 12–13 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

season rice

While rice cooks, combine 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon salt in a small saucepan or microwave-safe bowl. Warm gently until sugar and salt dissolve; do not boil. Transfer cooked rice to a large wooden or plastic bowl (avoid metal). Gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon in cutting motions to avoid mashing. Fan the rice while folding or allow airflow with a hand fan until it reaches body temperature (about 5–8 minutes). Cover with a damp cloth to keep slightly moist.

prepare fillings

Cut sushi-grade salmon into long, even strips about 1/2 inch wide and the length of the nori. Julienne half a cup cucumber into thin matchsticks, removing seeds to avoid excess moisture. Slice avocado into thin strips and brush lightly with a drop of rice vinegar or lemon juice to slow browning. Thinly slice green onion if using.

Keep all fillings chilled until ready to assemble to maintain texture and food safety.

prepare work station

Place a bamboo rolling mat on a clean, dry work surface and wrap it in plastic film to prevent rice sticking. Have a small bowl of water nearby to wet your fingers and the knife between cuts. Keep the seasoned rice covered with a damp cloth until ready.

assemble rolls

Place one nori sheet shiny side down on the plastic-wrapped mat. Wet your fingers and spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice. Do not compress the rice — press gently to create an even layer about 1/4 inch thick. Spread a thin line of wasabi (about 1/4 tsp) along the center of the rice (optional). Arrange salmon strips, a few cucumber matchsticks, and 2–3 avocado slices lengthwise across the rice about 1 inch from the bottom edge. Add a few slivers of green onion if desired.

roll and tighten

Lift the mat edge closest to you and fold it over the filling, tucking the filling with your fingers. Continue rolling away from you, applying even pressure with the mat to form a tight cylinder. When you reach the exposed 1-inch strip of nori, dampen it lightly with a fingertip dipped in water to seal the roll. Press along the seam to secure. Repeat with remaining nori sheets and fillings.

slice

Using a very sharp knife dipped in water and wiped dry between cuts, trim about 1/4 inch off each end of the roll if desired, then slice each roll into 6–8 pieces (for 8 pieces per roll, make slightly thinner slices). Clean and wet the knife between each cut to keep neat edges. Optionally sprinkle toasted sesame seeds over the cut rolls.

Arrange salmon roll pieces on a platter. Serve immediately with soy sauce, pickled ginger, and extra wasabi on the side. Consume within a few hours for best texture and food safety—keep chilled if not serving right away.