Salmon Sushi Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 4–6 rinses). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 2.25 cups water in a heavy-bottomed saucepan with a tight-fitting lid (or rice cooker). If using stove: 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, for 10 minutes.

Season rice

While rice cooks, warm 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 3/4 teaspoon salt in a small saucepan over low heat just until sugar dissolves, or microwave briefly. Transfer cooked rice to a wide shallow bowl (a hangiri or large baking dish). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spatula, fold the rice gently—cut and turn rather than stirring—to mix without smashing the grains. Fan the rice with a hand or fan while folding to cool it to just above room temperature (this gives it shine). Cover with a damp towel to keep moist. Rice should be sticky but individual grains visible.

Prepare salmon

Keep salmon cold until ready to use. Using a very sharp knife, slice away any remaining skin or dark bloodline. Pat the fillet dry with paper towels. For nigiri: cut the salmon into 10 equal slices about 1/4-inch thick and 2 inches long with a single smooth stroke. For maki rolls: cut salmon into long strips about 1/4-inch thick and 3–4 inches long. If you prefer sashimi-style pieces, slice slightly thicker.

Prepare vegetables

Peel and pit the avocado. Slice into long thin strips about 1/4-inch thick. Halve the cucumber lengthwise, scoop seeds if watery, and slice into thin julienne strips. Keep prepared fillings covered to prevent drying.

Wasabi and condiments

Have prepared wasabi paste, soy sauce, and pickled ginger ready for serving. Adjust amount of wasabi to taste when assembling individual pieces.

Assemble nigiri (optional)

Wet your hands lightly with cold water to prevent sticking. Take roughly 2 tablespoons (about 25 g) of seasoned rice and shape into an oblong mound with gentle pressure. Dab a small amount of wasabi on one side of a salmon slice, then press the salmon, wasabi-side down, onto the rice. Repeat to make about 10 pieces. Lightly brush or sprinkle toasted sesame seeds over the top if desired.

Assemble hosomaki or salmon-avocado roll

Place a bamboo sushi mat on plastic wrap. Put 1 nori sheet shiny side down on the mat. With wet fingers, spread an even layer of rice covering about 3/4 of the nori nearest you (leave top 1 inch clear). Sprinkle a few toasted sesame seeds if desired. Flip the nori so rice side is down (optional) or leave rice up. Arrange a line of salmon strips and avocado and cucumber julienne along the center. Lift the mat edge closest to you and roll away, using the mat to press and shape into a tight cylinder. Seal the edge with a little water on the exposed nori. Using a very sharp, lightly oiled knife, slice the roll into 6–8 pieces, wiping the blade clean between cuts.

Plate and serve

Arrange nigiri, sashimi, or rolls on a platter. Serve immediately with soy sauce, pickled ginger, and leftover wasabi. Keep extra rice covered and chilled if not serving right away. Consume sushi-grade raw fish within the same day and keep refrigerated until serving.

Knife care & tips

Between cuts, wipe and lightly wet or oil the knife to get clean slices. Work with cold fish to maintain texture. For safety, ensure salmon is labeled sushi- or sashimi-grade and has been handled chilled.