Elegant salmon sushi rolls with creamy filling, served with soy sauce and pickled ginger — a Japanese classic.

Salmon Sushi Rolls

by

Fresh, flavorful & easy to make

Bring the sushi bar to your own kitchen with these Salmon Sushi Rolls fresh, flavorful, and surprisingly easy to make! Featuring tender sushi rice, creamy avocado, crisp cucumber, and silky salmon all rolled up perfectly in seaweed, this Emma’s Cake Studio favorite makes sushi night simple and fun. Whether you’re making them for date night, lunch prep, or a creative weekend activity, these rolls deliver that perfect balance of fresh fish, texture, and taste no fancy tools required!

Time Breakdown

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes (for rice)
  • Total Time: 35 minutes
  • Servings: 4 rolls (8–10 pieces each)

Ingredients List

For the Sushi Rice

  • 2 cups cooked short-grain sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

For the Rolls

  • 4 sheets nori (seaweed)
  • 6 oz fresh sushi-grade salmon, sliced into thin strips
  • 1 avocado, sliced
  • ½ cucumber, julienned
  • 1 tablespoon sesame seeds (optional)

For Serving

  • Soy sauce
  • Pickled ginger
  • Wasabi
  • Spicy mayo (optional)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • Bamboo sushi mat (or a clean kitchen towel wrapped in plastic)
  • Sharp knife
  • Rice paddle or wooden spoon
  • Small bowl of water (for dipping fingers)
  • Cutting board

Step-by-Step Beginner-Friendly Instructions

  1. Prepare the sushi rice:
    In a bowl, mix rice vinegar, sugar, and salt. Gently fold into the warm cooked rice until evenly coated. Let cool to room temperature.
  2. Set up your rolling station:
    Place your bamboo mat (or towel) on a flat surface. Lay a sheet of nori shiny-side down.
  3. Add the rice:
    Wet your fingers and spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top for sealing.
  4. Add fillings:
    Arrange thin strips of salmon, avocado, and cucumber horizontally across the center of the rice. Sprinkle sesame seeds if desired.
  5. Roll it up:
    Using the bamboo mat, gently roll the sushi away from you, pressing lightly to shape it into a tight log. Seal the edge with a little water.
  6. Slice & serve:
    Using a sharp knife dipped in water, slice the roll into even pieces. Serve with soy sauce, ginger, and wasabi and enjoy your homemade sushi night!

Pro Tips

  • Use sushi-grade salmon: Always buy from a trusted fish market for the freshest, safest raw fish.
  • Keep rice sticky, not mushy: Don’t overmix or press too hard when spreading it on the nori.
  • Wet your knife: It helps prevent sticking when cutting your rolls.
  • Make it spicy: Add spicy mayo or sriracha inside for a flavor boost!

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 roll (8 pieces)32020g34g10g3g3g