Salmon Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs clear (about 2–3 minutes). Drain. Combine the rinsed rice and 360 ml water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 12 minutes. Remove from heat and let sit, covered, for 10 minutes.

Season rice

While the rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer the cooked rice to a large shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon with cutting-and-folding motions to avoid mashing the grains. Fan the rice (or let it cool) until it reaches slightly above room temperature (about 10–15 minutes). Keep covered with a damp cloth to prevent drying.

Cut the salmon into long thin strips about 1–1.5 cm wide and 8–10 cm long. Keep chilled until ready to assemble.

Halve and pit the avocado. Remove the skin and slice each half into 6–8 thin lengthwise slices. To prevent browning, you can brush slices lightly with a few drops of rice vinegar (optional).

Place a bamboo sushi mat on your work surface and cover it with plastic wrap. Place one nori sheet shiny-side down on the mat. Wet your hands in the small bowl of water with rice vinegar to keep rice from sticking.

Take about 3/4 cup (loosely packed) of seasoned sushi rice and spread it evenly over the nori, leaving a 2 cm (3/4 inch) strip at the top edge free of rice. Press the rice gently and evenly using your fingers; do not compress too hard.

Sprinkle a light pinch of toasted sesame seeds over the rice (optional). Carefully flip the nori sheet so the rice side is down on the plastic-wrapped mat and the nori is facing up (this makes a inside-out style roll with rice outside). If you prefer the salmon visible on the outside, skip flipping and proceed with nori up.

On the nori (the seaweed side), arrange a row of salmon strips lengthwise about 2 cm from the near edge, and place avocado slices next to the salmon in a single line.

Using the mat, lift the near edge and begin to roll away from you, tucking the filling with your fingers to create a tight roll. Press gently with the mat to shape and seal the roll. Continue to roll until the seam is closed. If the seam does not stick, wet it lightly with a drop of water.

Repeat with remaining nori, rice, salmon and avocado to make a total of 4 rolls.

With a very sharp knife, wet the blade with water (and wipe between cuts) then slice each roll into 6–8 pieces. Clean and wet the knife between cuts for cleaner slices.

Arrange the salmon roll pieces on a platter. Serve with soy sauce, pickled ginger and wasabi on the side. Optional: sprinkle additional toasted sesame seeds over the sliced rolls.