Salmon Roll (6 Pcs) Recipe

Rinse and cook rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs clear (about 3–4 minutes). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a boil, then reduce to low, cover tightly and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 2 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt in a small pan over low heat or microwave briefly, stirring until sugar and salt dissolve. Transfer cooked rice to a wide shallow bowl (hangiri or large mixing bowl). Gently fold the vinegar mixture into the rice with a wooden spoon or rice paddle using cutting-and-fanning motions to cool rice quickly and create a slight sheen. Rice should be slightly warm (not hot). Cover with a damp towel to keep moist while you prepare fillings.

Prepare salmon

Using a very sharp knife, cut 150 g sushi-grade salmon into long thin strips about 1 cm wide and the length of the nori sheet (trim to even length if needed). Keep salmon chilled until assembly.

Prepare vegetables and sauce

Cut 1/4 cup cucumber into long matchsticks and slice 1/2 avocado lengthwise into thin slices. In a small bowl combine 1 tbs mayonnaise with 1/4 tsp wasabi (optional) to make a lightly spicy mayo; adjust to taste.

Prepare mat and nori

Wrap the bamboo sushi mat with plastic wrap to prevent sticking. Place 1 full nori sheet shiny-side down on the wrapped mat with the short edge closest to you.

Spread rice on nori

Wet your hands lightly with water (and a little rice vinegar to prevent sticking). Take about 3/4 cup of seasoned sushi rice and evenly press it onto the nori leaving a 1–1.5 cm (about 1/2 inch) strip at the top edge of the nori free of rice. Rice layer should be about 3–4 mm thick and even.

Add fillings

Flip the nori so the rice side is down on the mat (for an inside-out style where salmon is on the outside) or leave rice side up if you want traditional roll with salmon inside. For a classic salmon roll (salmon inside), keep rice on nori and place salmon strips horizontally across the center of the rice, add cucumber matchsticks and avocado slices alongside the salmon, and dot or lightly spread the wasabi mayo over the fillings. For an inside-out roll with salmon on the outside, assemble fillings on the nori then roll and after cutting press thin salmon slices onto the outside of the roll.

Roll

Lift the edge of the bamboo mat closest to you and fold it over the fillings, tucking gently to form a tight cylinder. Continue rolling while applying gentle even pressure with the mat until you reach the rice-free edge. Moisten the exposed nori edge with a little water to seal the roll. If making an inside-out roll, after sealing place thin salmon slices on top, then cover with plastic wrap and press gently with the mat to adhere.

Slice into 6 pieces

Using a very sharp knife dipped in water (wipe dry between cuts), cut the roll in half, then each half into three equal pieces to yield 6 pieces. Clean the blade between cuts for clean edges. Arrange sushi pieces on a plate with cut side up.

Garnish and serve

Sprinkle 1 tsp toasted sesame seeds over the top of the rolls. Serve immediately with soy sauce, pickled ginger, and additional wasabi on the side.

Discard plastic wrap and clean bamboo mat after use. Consume the salmon roll within 24 hours if refrigerated; best eaten immediately.