Salmon Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is nearly clear (about 6–8 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or a heavy pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While rice cooks, warm 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or wooden sushi oke. Gently fold seasoning into rice with a rice paddle or spatula in cutting motion—do not mash—until glossy and slightly sticky. Fan rice while folding to cool to just above room temperature (about 15–20 minutes).

Prepare salmon and fillings

Using a sharp knife, cut 8 oz sushi-grade salmon into thin 1/4" strips or 1/2" cubes depending on preference. If making a raw salmon roll, gently toss the salmon with 2 tsp mayonnaise and 1 tbsp thinly sliced green onion in a small bowl to lightly coat; this helps bind the fish. Julienne 1/2 cup cucumber (remove seeds) into matchsticks and slice 1 avocado into 1/4" strips. Keep prepared fillings chilled until ready to assemble.

Set up and place nori

Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap (optional to prevent sticking). Place one nori sheet shiny-side down on the mat.

Spread rice on nori

Wet your hands lightly with water or neutral oil to prevent sticking. Take roughly 3/4 to 1 cup of seasoned sushi rice and gently spread it evenly over the nori, leaving a 1-inch strip along the far edge free of rice. Press rice to an even 1/4" thickness. Sprinkle a few toasted sesame seeds evenly over the rice if desired.

Flip (inside-out) - optional

If you prefer an inside-out roll (rice outside), perform the following: place a second sheet of plastic wrap on top of the rice and carefully flip the nori so rice faces down on the plastic. Peel the plastic off. If you want a traditional roll (nori outside), skip this step.

Add fillings

On the nori edge closest to you (or, if rice-outside, on the nori side), arrange a line of salmon (about 2 oz per roll), cucumber matchsticks and avocado slices across the width of the sheet. Do not overfill; leave about 1/2" at both sides so the roll seals cleanly.

Roll tightly

Lift the mat edge nearest you and fold it over the fillings, tucking them in as you roll away from you into a tight cylinder. Apply gentle, even pressure with the mat to shape the roll. Continue rolling until sealed. If using rice-outside method, remove plastic wrap after rolling and proceed.

Slice the roll

Using a very sharp knife, wet the blade with water or lightly oil it (use the 1 tsp neutral oil). Cut the roll into 6–8 equal pieces: first slice the roll in half, then into quarters, then each quarter into 1–2 pieces depending on desired count. Wipe and re-wet the knife between cuts for clean slices.

Plate and serve

Arrange salmon roll pieces on a platter. Garnish with extra green onion, a sprinkling of sesame seeds, pickled ginger, wasabi if desired, and serve with soy sauce on the side.