Sep 09 2026
Restaurants›Miso Ya Japanese & Korean Cuisine›Smoked Salmon Roll Recipe

Smoked Salmon Roll Recipe

Inspired by Miso Ya Japanese & Korean Cuisine
Time25m
Serves4

Make Smoked Salmon Roll Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Roll Base

Fillings

Garnish & Finish

Method

Roll Base

  1. 1

    Prepare spread

    In a medium bowl, combine the softened cream cheese, mayonnaise, lemon juice and black pepper. Stir until smooth and spreadable. Taste and adjust lemon or pepper if desired.

  2. 2

    Prepare tortillas/nori

    If using flour tortillas, warm them for 10–15 seconds in a microwave or a dry skillet so they become pliable. If using nori, place sheets shiny-side down on a bamboo mat covered with plastic wrap.

Fillings

  1. 3

    Assemble fillings

    Lay a tortilla (or nori) flat. Spread about 2 oz (roughly 2 tbs) of the cream cheese mixture evenly over the surface, leaving a 1-inch border at the far edge to help seal the roll. Arrange 2 oz smoked salmon (about 2 slices) across the center of the tortilla in a single layer.

  2. 4

    Add vegetables and herbs

    Layer a quarter cup of julienned cucumber, about 1/4 cup thin avocado slices, a spoonful of thinly sliced red onion, a sprinkle (about 1/2 tbs) of capers, and a scattering of chopped dill on top of the salmon. Keep the filling narrow and centered to make rolling easier.

  3. 5

    Repeat for remaining rolls

    Repeat the spread-and-fill process for the remaining tortillas/nori until all ingredients are used.

Shaping & Finish

  1. 6

    Roll tightly

    Starting from the near edge, fold the edge over the filling and roll tightly but gently, tucking as you go, until you reach the far border. If using tortillas, brush the far border lightly with a little olive oil to help seal. For nori, dab a little cream cheese mixture to seal the edge.

  2. 7

    Chill (optional)

    Place each roll seam-side down on a cutting board and chill in the refrigerator for 10–15 minutes to firm up — this makes cleaner slicing.

  3. 8

    Slice and plate

    Using a sharp serrated knife, cut each roll crosswise into 6–8 pieces (for tortillas you’ll get 6–8 pinwheels; for nori you’ll get sushi-style slices). Wipe the knife between cuts for clean edges. Arrange pieces on a platter with baby arugula or microgreens.

  4. 9

    Garnish

    Scatter remaining capers and chopped dill over the slices, sprinkle everything bagel seasoning if using, and serve with lemon wedges on the side.

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