Salmon Teriyaki Roll Recipe

Rinse and Cook Rice

Place the 2 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the rinse water runs clear (about 2–3 minutes). Drain for 10 minutes. Transfer to a rice cooker or a medium saucepan and add 480 ml water. If using a saucepan, bring to a boil over medium-high heat, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season the Rice

While rice rests, whisk together 3 tbs rice vinegar, 2 tbs sugar and 1 tsp kosher salt in a small bowl until dissolved. Gently transfer the hot rice to a large shallow bowl (a wooden hangiri if available). Pour the vinegar mixture over the rice and fold using a cutting motion with a rice paddle or spatula to mix and cool; avoid smashing the grains. Fan the rice as you fold to help it gloss and reach room temperature (about 10–12 minutes). Keep covered with a damp towel until ready to assemble.

Combine 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tbs water to form a slurry, then whisk it into the simmering sauce. Cook 1–2 minutes until slightly thickened and glossy. Remove from heat and let cool to room temperature. Reserve about 3 tbs of sauce for glazing the salmon while searing and 1–2 tbs to brush on finished rolls.

Pat the 10 oz sushi-grade salmon dry and trim into a rectangle about 1 inch thick. Slice the salmon into 8–10 long strips (length roughly the width of a nori sheet) about 1/2 inch wide for roll filling. Reserve any trimmings for topping or extra filling. If you prefer a hot-seared finish, heat 1 tsp neutral oil in a nonstick skillet over medium-high, sear salmon strips 20–30 seconds per side until just opaque and brush immediately with 2–3 tbs teriyaki glaze. For raw-style, skip searing and lightly brush strips with 1–2 tbs teriyaki sauce.

Prepare Fillings

Julienne 1/2 cup cucumber (remove seeds) and slice the avocado. Lay out nori sheets on a bamboo mat with the shiny side down. Keep a small bowl of water (or water with 1 tbs rice vinegar) nearby to wet your fingers so the rice won't stick.

Assemble Rolls

Divide the seasoned rice into 4 equal portions (about 1 cup rice each). With wet hands, spread one portion of rice in an even layer over the nori, leaving a 1 inch (2.5 cm) strip at the far edge free of rice. Arrange 2–3 salmon strips lengthwise across the rice about 1 inch from the near edge. Add a few cucumber julienne and 3–4 avocado slices alongside the salmon. Sprinkle a pinch of toasted sesame seeds over the filling.

Roll and Seal

Lift the near edge of the mat, roll firmly but gently away from you, tucking the fillings as you go. Press along the seam to seal; moisten the exposed nori edge with a little water to finish the seal. Repeat for remaining nori sheets.

Finish and Slice

Using a very sharp knife dipped in water (or water + rice vinegar) and wiped between cuts, slice each roll into 6–8 pieces (recommend 8 for thinner pieces). Wipe the knife between cuts to get clean slices. Arrange on a plate and lightly brush the tops with 1–2 tbs reserved teriyaki sauce. Garnish with toasted sesame seeds and pickled ginger on the side.

Serve the Salmon Teriyaki Rolls immediately with soy sauce, wasabi and pickled ginger if desired. Leftover rice should be refrigerated and used within 24 hours. Keep unused teriyaki sauce refrigerated for up to 5 days.