Salmon Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs almost clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.75 cups water in a medium saucepan with a tight-fitting lid. Let rice soak 20 minutes (optional but recommended). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp fine sea salt in a small bowl until dissolved. Transfer cooked rice to a large shallow bowl (a wooden hangiri is traditional) and gently fold seasoning into rice with a rice paddle using cutting/folding motions to avoid mashing. Fan or allow rice to cool to slightly warm (about 20 minutes). Keep covered with a damp towel to prevent drying.

Prepare salmon

Pat 8 oz sashimi-grade salmon dry with paper towels. Trim into a rectangular block roughly 6–7 inches long for easy slicing. Slice into long strips about 1/4–1/2 inch thick and 4–5 inches long for rolling, leaving a few thinner slices for topping if desired. Keep chilled until assembling.

Prepare vegetables

Peel, pit and slice 1 ripe avocado into thin lengthwise slices. Julienne half a cucumber into thin matchsticks (about 1/2 cup). Toss avocado slices with a drop of rice vinegar or a pinch of salt to slow browning.

Toast sesame (optional)

Lightly toast 1 tbsp sesame seeds in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 2 minutes. Remove from heat and cool.

Prepare nori and mat

Place a bamboo sushi mat on a clean surface and cover with plastic wrap (this prevents rice sticking and helps with cleanup). Place one nori sheet shiny side down (rough side up) on the mat.

Spread rice on nori

Wet your hands in the vinegar-water bowl to prevent sticking. Take about 3/4 to 1 cup of seasoned rice and gently spread it in an even layer over the nori, leaving a 1-inch strip at the far edge (opposite you) free of rice to seal the roll. The rice layer should be about 1/4 inch thick.

Add fillings

Along the edge closest to you, arrange a row of salmon strips (2–3 strips depending on thickness), a small line of cucumber matchsticks (about 2 tbsp), and 3–4 avocado slices. If you want a bit of heat, smear a thin line of wasabi on the nori before adding fillings.

Roll tightly

Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the filling as you roll. Use the mat to press and shape into a firm cylinder, applying even pressure. When you reach the uncovered 1-inch nori edge, wet it lightly with water to seal the roll. Continue rolling and firming with the mat for 30 seconds.

Finish and slice

Using a sharp, dampened knife, trim the ends of the roll if desired, then slice into 6–8 equal pieces (wipe the knife blade with a damp cloth between cuts for clean slices). Repeat with the remaining nori sheets, rice, and fillings to make a total of 4 rolls (yields about 24–32 pieces depending on slice count).

Arrange salmon rolls on a platter. Sprinkle toasted sesame seeds over the top and serve with soy sauce or tamari, pickled ginger, and optional wasabi. Enjoy immediately for best texture; sushi rice will soften over time.