Go Back

Salmon maki

This Salmon maki (Hosomaki technically) is the first sushi you want to try and make. It's a timeless classic. Let's start.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 4 rolls
Calories 365 kcal


  • Sushi mat


  • 4 sheets nori
  • ½ lb Raw salmon Sushi grade


  • 1⅓ cup sushi rice
  • cup water
  • 1 tbsp sugar
  • 1 tsp salt


  • Prepare sushi rice, and season.
  • Split nori sheet in half and place on the bamboo mat. Make sure the rough side of the nori is facing up.
  • Wet your hands with 'Vinegar splashed water', and grab a handful of rice. Spread the rice evenly across the nori.
  • Place a thick strip of sushi grade salmon at the edge of the nori
  • Roll the sushi, making sure to press thoroughly with every step
  • Cut the roll in half. Then each half to quarters and eights.
  • Place on a nice plate, with pickled ginger (gari), wasabi paste, and a small saucer of soy sauce
Keyword maki, slamon, sushi