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Smoked Salmon Sushi Roll

Smoked Salmon Sushi Roll
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Prep Time: 30 minutes

Additional Time: 4 hours 30 minutes

Total Time: 5 hours

Servings: 6



2 cups Japanese sushi rice

6 tbsp. rice wine vinegar

Six sheets of nori (dry seaweed)

2 tbsp. wasabi paste

Eight oz. smoked salmon, cut into long strips

One cucumber peeled and sliced

One avocado – peeled, pitted and sliced



Give the rice a four-hour soak. Cook rice in a rice cooker with two cups of water after draining. The rice must be barely dry because vinegar will be added later.

When the rice is thoroughly cooked, stir in the wine vinegar. Spread the rice out on a plate to cool thoroughly.

One sheet of seaweed should be placed on a bamboo mat. A thin coating of chilled rice should then be pressed onto the seaweed, leaving at least a 1/2-inch border uncovered. This will make sealing later on more straightforward. Place some wasabi on the rice and lay the smoked salmon, cucumber, and avocado on top, keeping them about an inch from the seaweed’s bottom edge.

Roll the seaweed tightly from the bottom to the top edge using the bamboo mat after lightly wetting the leading edge. To serve, divide the salmon roll into eight equal pieces. Repeat for more rolls.

Smoked Salmon Sushi Roll
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