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Homemade Sushi Rolls with Smoked Salmon and Fresh Veggies Recipe

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4.3 from 8 reviews

This Homemade Sushi recipe guides you through crafting fresh, delicious sushi rolls using smoked salmon, creamy avocado, crisp cucumber, and optional carrot sticks. Flavored sushi rice seasoned with rice vinegar, sugar, and salt forms the perfect base. Perfect for a fun, interactive meal, these sushi rolls are served with traditional condiments like soy sauce, wasabi, and pickled ginger.

  • Total Time: 45 minutes
  • Yield: 40 pieces (approximately 5 sushi rolls sliced into 8 pieces each)

Ingredients

Sushi Rice

  • 2 cups Sushi Rice (14 ounces / 400 grams)
  • ΒΌ cup Rice Vinegar (60 ml)
  • 1 tablespoon Sugar
  • 1 teaspoon Salt

Fillings

  • 7 ounces Smoked Salmon (200 grams)
  • 1 Large Ripe Avocado
  • 1 Small Cucumber
  • 1 Small Carrot (optional)

Extras

  • 5 Nori Sheets
  • Soy Sauce (for serving)
  • Pickled Ginger (for serving)
  • Wasabi Paste (for serving)

Instructions

  1. Cook the Rice: Prepare the sushi rice following the package instructions carefully. Meanwhile, combine rice vinegar, sugar, and salt in a small bowl; stir until the sugar dissolves. Once the rice is cooked, pour this vinegar mixture over it and mix thoroughly. Allow the rice to cool to room temperature to ensure proper texture.
  2. Prepare Vegetables and Salmon: Cut the cucumber and carrot (if using) into thin matchstick strips. Slice the avocado and smoked salmon into roughly 4 inch (10 cm) long chunks to create uniform filling pieces.
  3. Assemble the Sushi Roll: Place a bamboo sushi rolling mat on your work surface, and lay one nori sheet on top with the rough side facing you. Evenly spread a layer of cooled sushi rice over the nori, leaving about a 0.5 inch (1.5 cm) strip free at the edge farthest from you to seal the roll later.
  4. Add the Fillings: Arrange a thin line of smoked salmon, cucumber (or carrot), and avocado along the center of the rice-covered nori sheet.
  5. Roll the Sushi: Moisten the rice-free edge of the nori with a bit of water. Use the bamboo mat to tightly roll the sushi from the edge nearest you towards the moistened edge, applying gentle pressure to create a firm, compact roll.
  6. Slice and Serve: Cut the sushi roll into bite-sized pieces with a sharp knife. Serve immediately with soy sauce, wasabi paste, and pickled ginger on the side for dipping and added flavor.

Notes

  • Use a bamboo sushi mat for easier rolling and tighter sushi rolls.
  • Smoked salmon is pre-cooked, making it ideal for sushi without the need for raw fish handling.
  • Ensure sushi rice is cooled to room temperature before assembling to prevent soggy nori and hold shape better.
  • Substitute or add other fillings such as crab sticks, shrimp, or vegetables according to preference.
  • For best slicing results, dip your knife in water before cutting the rolls to prevent sticking.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://yourdailycook.com/homemade-sushi-rolls-with-smoked-salmon-and-fresh-veggies-recipe/