Salmon Roll Recipe

Rinse and Cook Rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains, until the water runs almost clear (about 3–4 minutes). Drain. Combine rinsed rice and 1.6 cups water in a rice cooker or a heavy saucepan. If using a saucepan, bring to a boil, reduce to very low heat, cover tightly and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a shallow wooden or plastic bowl (or a wide bowl). Pour the vinegar mixture evenly over the rice, and using a wooden paddle or spatula, fold the rice gently to combine while fanning to cool to near room temperature. Cover with a damp towel to keep moist.

Prepare Fillings

Slice 8 oz sushi-grade salmon into long, thin strips (about 1/4 in x 3–4 in) suitable for rolling. Peel, halve, and remove seeds from 1/2 cup cucumber, then julienne into matchsticks. Slice 1/2 avocado into 8 even strips. In a small bowl, mix 2 tbs mayonnaise with a pinch of salt; set aside for lightly dressing avocado or finishing if desired.

Assemble the Roll

Place a bamboo sushi mat on your work surface and wrap it in plastic wrap. Put a sheet of nori shiny-side down on the mat. With wet hands (dampen with water to prevent sticking), take about 3/4 cup seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch strip along the top edge uncovered for sealing. Press rice gently and evenly to a thickness of about 1/4 inch. Sprinkle 1 tsp sesame seeds over the rice if desired.

Flip and Fill (Inside-Out Variation)

If making a traditional inside-out (uramaki) roll: lay a second sheet of plastic wrap over the rice and carefully flip the nori/rice so the rice is on the outside and the nori is facing up on the plastic. Peel off the plastic. If making a simpler maki roll (nori outside), skip the flip step and proceed with nori-side up. Place a line of salmon strips horizontally across the center of the nori (or just inside the rice if inside-out). Add cucumber and avocado strips alongside the salmon. Optionally dot the filling with a little of the mayo mixture.

Roll and Seal

Using the sushi mat, lift the edge closest to you and begin rolling away from you, tucking the filling and forming a tight cylinder. Press firmly but gently as you roll to compact the ingredients. When you reach the uncovered top edge of nori, dampen it lightly with water to seal the roll. For inside-out roll, use the mat to shape the outer rice into a smooth cylinder.

Slice the Roll

Using a very sharp knife moistened with water (wipe clean between cuts), trim the ends and slice the roll into 6–8 even pieces. Clean and wet the knife between cuts to ensure clean slices. Arrange on a plate with cut sides up.

Serve salmon roll pieces with soy sauce, a small dab of wasabi and pickled ginger on the side. Optional: drizzle a little extra mayonnaise mixed with a touch of soy or sriracha over the roll tops, or garnish with extra sesame seeds or thinly sliced scallions. Eat immediately for best texture.