Smoked Salmon Sushi Rolls
Making salmon sushi rolls at home is easier than you might think! All you need is a great recipe, and we've got you covered.
Ingredients for the Salmon Roll
Crafting these homemade salmon sushi rolls is a breeze with sushi rice, rice vinegar, seaweed sheets, wasabi, smoked salmon, cucumber, and ripe avocado.
How to Prepare Salmon Rolls
Here’s a quick preview of what’s involved in making your own salmon sushi at home — the full, step-by-step recipe follows below:
1. Rinse and cook the rice, then stir in the vinegar and let it cool in a flat layer on a plate.
2. Follow the detailed recipe to assemble your sushi rolls.
3. Carefully roll the sushi and slice into eight even pieces.
Ideal Pairings for Salmon Rolls
Need ideas for what to serve with your salmon sushi? Consider these highly-rated side dishes to complement your meal:
· Miso Soup
· Roasted Edamame with Sea Salt
· Homemade Pickled Ginger
· Seaweed Salad with Kombu
How to Keep Salmon Rolls Fresh
For the best taste, enjoy your salmon sushi rolls immediately. However, you can store them in an airtight container in the fridge for up to two days.
Dinogo Community Insights and Feedback
"I've been making sushi using this recipe for over three years," shares Annette Self. "I've experimented with various ingredients, and it truly is an art. Patience is key, but speed is also important. I also whip up a teriyaki-honey dipping sauce to complement it."
"I was surprised at how easy this was to make," says FRAMBUESA. "I had never made sushi before and didn't have a sushi mat, but using wax paper worked perfectly as a substitute. The flavor was fantastic!"
"Keep your fingers damp while rolling to prevent the rice from sticking," suggests phibie. "It's helpful to have a small bowl of water nearby to dip your fingers into as you go."
Contributions by Corey Williams
Ingredients List
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2 cups Japanese sushi rice
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6 tablespoons rice wine vinegar
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6 sheets nori (dry seaweed)
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2 tablespoons wasabi paste
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8 ounces smoked salmon, cut into long strips
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1 cucumber, peeled and sliced
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1 avocado - peeled, pitted and sliced
Step-by-Step Instructions
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Soak the rice for 4 hours, then drain and cook in a rice cooker with 2 cups of water. The rice should be slightly dry as it will be mixed with vinegar later.
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Once the rice is cooked, stir in the rice wine vinegar immediately and spread the rice on a plate to cool completely.
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Lay a sheet of seaweed on a bamboo mat, then spread a thin layer of cooled rice on top, leaving at least 1/2 inch at both the top and bottom edges of the seaweed. This will make it easier to seal the roll later. Add a bit of wasabi on the rice, then layer smoked salmon, cucumber, and avocado about 1 inch from the bottom edge of the seaweed.
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Lightly dampen the top edge of the seaweed, then tightly roll from the bottom to the top using the bamboo mat. Slice the roll into 8 pieces and serve. Repeat with the remaining rolls.
Nutritional Information (per serving)
| 291 | Calories |
| 7g | Fat |
| 45g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 6% |
| Cholesterol 9mg | 3% |
| Sodium 405mg | 18% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 4g | 14% |
| Total Sugars 0g | |
| Protein 11g | 22% |
| Vitamin C 5mg | 6% |
| Calcium 16mg | 1% |
| Iron 3mg | 14% |
| Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5