Salmon Cucumber Roll Recipe

Rinse and Cook

Place 2 cups short-grain sushi rice into a fine-mesh sieve and rinse under cold running water, gently rubbing the grains, until the rinse water runs nearly clear (about 3–4 minutes). Drain for 10 minutes. Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season the Rice

Meanwhile, warm 4 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat or in the microwave just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl (hangiri or wide bowl). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to separate grains and cool the rice to near room temperature. Cover with a damp towel to keep moist. Rice should be sticky but not wet.

Slice the sushi-grade salmon into long, even strips about 1/4-inch thick and 3–4 inches long suitable for rolling. Keep chilled until assembling.

Trim the cucumber ends, then slice lengthwise into thin batons: cut the cucumber in half lengthwise, scoop out seeds if watery, and slice each half into 3–4 long strips about 1/4-inch wide.

Peel and slice the avocado into long strips about the same length as the salmon. Brush avocado with a tiny bit of rice vinegar if desired to slow browning.

Set up your rolling station with a bamboo mat covered in plastic wrap (optional) to prevent sticking. Place 1 nori sheet shiny-side down on the mat with the short edge closest to you.

Wet your hands in the small bowl of water with vinegar to prevent rice from sticking. Take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch strip at the far edge uncovered. Press gently — rice layer should be about 1/8–1/4-inch thick.

Sprinkle a light pinch of toasted sesame seeds over the rice if using. Carefully flip the nori so the rice side is down on the mat (optional technique for inside-out rolls). For a traditional roll, leave rice on outside or outside-in as preferred.

If rice is on the outside: place a strip of plastic wrap over the rice to stabilize, and flip so nori is on top. For a classic roll with nori inside, keep nori facing up and rice inside. On the nori (about 1–2 inches from the near edge), lay 2–3 strips of salmon, 2 cucumber batons, and 2 avocado strips across the width of the sheet.

Starting from the near edge, use the bamboo mat to lift and roll away from you, tucking the filling tightly as you go. Press gently but firmly to shape a compact cylinder. Roll to the uncovered edge and seal the seam with a little water on the nori edge.

Repeat with remaining nori sheets and filling to make a total of 4 rolls (adjust amounts if making more or fewer).

Using a very sharp knife, wet the blade with water and wipe dry between cuts to prevent sticking. Trim ends of each roll for neatness, then slice each roll into 6–8 pieces (for 4 nori sheets this yields about 24–32 pieces).

Arrange cucumber salmon rolls on a platter. Serve with soy sauce, wasabi paste, and pickled ginger on the side. If desired, garnish with extra toasted sesame seeds and a small dab of wasabi on each piece.

Store any leftovers tightly wrapped in the refrigerator and consume within 24 hours for best texture and safety (do not freeze).