Grilled Salmon Sushi Recipe

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Prepare the Fillings

While the rice is cooling, grill the salmon fillet until fully cooked and flaky. Slice the avocado and cucumber into thin strips.

Assemble the Sushi

Lay a sheet of nori on a bamboo sushi mat. Wet your hands to prevent sticking and grab a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Place a few slices of grilled salmon, avocado, and cucumber in the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, tucking the filling inside. Apply gentle pressure to form a tight roll. Seal the edge with a little water.

Slice and Serve

Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger on the side.