Smoked salmon

Smoked salmon

Word from the author:

"This is a very simple recipe, great for beginners. Smoked salmon is significantly cheaper and easier to come across than sushi grade fish so you can go wild with this one."

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 Rolls

How to make smoked salmon sushi

    1. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat and to allow easy clean up between rolls.
      bamboo-mat-covered-in-plastic-wrap
  1. Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half.
  2. Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet if you are using half a nori, and the about 80% of it if you are using a full nori.
    spread-the-rice-over-the-nori
  3. Flip the nori so that the rice is now facing down.
    sushi-recipe-nori-flip
  4. Take about 75gr of smoked salmon per roll, and line it nicely along the nori sheet on the end closer to you. Make sure you use whole chunks of salmon, not need to break it apart too much. At the same time try to make the salmon line as even as you can.
    salmon-on-nori
  5. On top of the salmon, line up 1-2 thick slices of avocado. If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
    avocad0-salmon-nori
  6. Roll it inside out. You can find detailed instructions on how to roll inside out sushi here.
    roll-your-california-sushi-roll
  7. Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again. Plate it in any formation you choose. You can be very creative in the way you final touch the dish, for example a tiny drop of thick Teriyaki sauce on top of each sushi piece would do very nicely.
    smoked_salmon_display

Best served with soy sauces, pickled ginger (gari) and wasabi.

Ingredients

  • 2/3 cup sushi rice
  • 1 nori sheet
  • 150gr smoked salmon
  • 1 Avocado
  • Optional Variations: Philadelphia cream cheese
  • Optional Variations: Teriyaki sauce

Instructions

No Steps Found !

  • Servings : 1 Person
  • Ready in : 45 Minutes

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One Response to Smoked salmon

  1. Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
    Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
    Don’t use any other vinegar but rice vinegar. It won’t taste as good.
    The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
    If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
    Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
    Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
    The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
    Don’t forget to get creative. This is your sushi. Own it!
    The vinegar mixture is only added after the rice has cooked.
  2. Christabel Matt July 28, 2017 at 9:34 pm

    Hi,
    Thanks for the smoked salmon sushi recipes. I tried it out and was able make it, though not really perfect. I’m sure my second attempt will be better. Thanks again.

    Reply

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