Salmon Roll Recipe
Make Salmon Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings & Roll
Seasoning & Garnish
Tools
Method
Sushi Rice
- 1
Rinse rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (3–5 minutes). Drain well.
- 2
Cook rice
Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy pot. If using a pot, bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 3
Season rice
While rice rests, warm 3 tbsp rice vinegar, 1.5 tbsp sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer rice to a wide bowl, pour the vinegar mixture over rice, and gently fold with a rice paddle or spatula to coat and cool. Fan the rice while folding to help it become glossy and shiny. Keep covered with a damp cloth until ready to use (room temperature).
Prepare Fillings
- 4
Prepare salmon
Using a very sharp knife, trim any connective tissue from the 10 oz salmon. Slice into long, even strips approximately 1/3 inch thick and 3–4 inches long for rolling. If you prefer a seared-topping style, pat salmon dry, brush lightly with 1 tsp oil, and quickly sear each strip in a very hot skillet 6–8 seconds per side to lightly cook the exterior (optional). Let cool.
- 5
- 6
Wasabi
Place 1 tsp prepared wasabi in a small dish to use sparingly on rice or fish during assembly.
Assemble Rolls
- 7
Prepare mat and nori
Wrap the bamboo sushi mat in plastic wrap to prevent sticking. Place one full nori sheet shiny side down on the mat with the shorter edge closest to you.
- 8
Spread rice on nori
Wet your hands in the small bowl of water to prevent sticking. Take a generous handful (about 3/4 cup) of sushi rice and spread it evenly over the nori, leaving a 1-inch strip bare along the top edge. Do not press the rice too firmly; it should be compact but not mashed.
- 9
- 10
Roll
Lift the mat edge nearest you and begin to roll away from you, tucking the fillings in as you go. Apply even pressure to form a tight cylinder. When you reach the bare nori edge, dampen it lightly with water to seal the roll.
- 11
Finish and garnish
Sprinkle toasted sesame seeds over the seam or on top, and optionally press a few thin scallion slices onto the exterior. If making an inside-out roll (rice on outside), you would place plastic-wrapped mat, rice down, flip nori so rice faces mat, then continue—this recipe describes traditional nori-out roll.
Cutting & Serving
- 12
Slice
Using a very sharp, slightly dampened knife, trim the two ends for a clean look, then cut the roll into 6–8 even pieces. Wipe the knife clean between cuts to maintain neat slices.
- 13
Plate
Arrange salmon roll pieces on a platter with pickled ginger and a small dish of soy sauce for dipping. Add a small dab of wasabi on the side or a tiny smear atop each piece if desired.
- 14
Serve
Serve immediately at room temperature. Sushi is best eaten within 30 minutes of assembly for optimal texture and flavor.