Smoked Salmon Roll (6 Pcs) Recipe

Cook sushi rice

Rinse the short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.2 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil, then reduce to the lowest heat, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

In a small bowl, mix rice vinegar, sugar, salt, and optional mirin until dissolved. Transfer cooked rice to a shallow bowl or wooden hangiri if available. While rice is still hot, gently fold in the vinegar mixture with a cutting motion to avoid smashing grains. Fan the rice or let cool to warm (not hot) — this helps create a shiny texture. Keep a damp towel over rice to prevent it drying out.

Prepare fillings

While rice cooks/cools, slice avocado thinly and toss immediately with a tiny pinch of salt if desired to slow browning. Cut cucumber into thin julienne strips and pat dry. Cut smoked salmon into long strips about 1/2 inch wide. Mix softened cream cheese with sliced green onion and set aside.

Assemble the roll

Place a sheet of nori shiny-side down on the plastic-wrapped bamboo mat. Wet your hands in the small bowl of water (to prevent sticking). Take about 2/3 cup of sushi rice (adjust slightly to fit a full nori sheet) and gently spread it into an even layer over the nori, leaving a 1-inch strip at the top edge of the nori uncovered to seal the roll. Sprinkle rice evenly with toasted sesame seeds.

Layer fillings

Across the center of the rice (near the bottom third), arrange 2–3 strips of smoked salmon, a line of avocado slices, a small handful (about 2 tablespoons) of cucumber julienne, and a thin line (about 1 tablespoon) of the cream cheese-green onion mixture. Do not overfill — keep ingredients centered so the roll seals cleanly.

Roll and shape

Lift the bamboo mat edge nearest you and begin to roll away from you, tucking the nori over the fillings with your fingers. Apply even, gentle pressure with the bamboo mat to shape the roll into a tight cylinder as you roll. Stop before the open edge; wet the bare nori strip with a little water to moisten, then finish rolling to seal. Press gently along the seam to close.

Cut the roll

Using a very sharp knife, moisten the blade with water and wipe dry between cuts to prevent sticking. Cut the roll in half, then each half into three pieces to yield 6 equal pieces. Clean the knife and re-moisten as needed to keep clean cuts. Arrange pieces seam-side down on a serving plate.

Garnish and serve

Top each piece optionally with a thin strip of smoked salmon or a small dot of cream cheese and a scattering of sesame seeds. Serve with soy sauce, a small dab of wasabi, and pickled ginger on the side.

Wrap bamboo mat in plastic before rolling to keep it clean and prevent rice sticking. Keep a small bowl of water nearby to wet hands and the knife between cuts.

Store any leftover smoked salmon rolls covered in the refrigerator and consume within 24 hours for best texture and safety.