Homemade Salmon Sushi
Roll restaurant-quality salmon sushi at home with perfectly seasoned rice, fresh salmon, and crisp cucumber.
Ingredients
- •2 cups sushi rice (400g)
- •2 1/4 cups water (540ml)
- •1/3 cup seasoned rice vinegar (80ml)
- •1 pound fresh sushi-grade salmon, cut into thin strips (450g)
- •1 large cucumber, julienned
- •1 ripe avocado, sliced
- •4 sheets nori seaweed
- •Soy sauce for serving
- •Pickled ginger for serving
- •Wasabi paste for serving
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs completely clear.
- 2
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and simmer for 15 minutes.
- 3
Remove the pot from the heat and let it steam, covered, for an additional 10 minutes.
- 4
Transfer the cooked rice to a wide, shallow bowl or baking sheet. Gently fold in the seasoned rice vinegar using a wooden paddle or spatula, being careful not to mash the grains. Allow the rice to cool to room temperature.
- 5
Place a bamboo sushi rolling mat on a clean surface and lay a sheet of nori shiny side down upon it.
- 6
With wet fingers to prevent sticking, press an even layer of cooled sushi rice over the nori, leaving a small border at the top edge.
- 7
Arrange a line of salmon strips, cucumber slices, and avocado across the lower third of the rice.
- 8
Using the bamboo mat, lift the edge closest to you and roll the sushi tightly away from you, sealing the far edge with a dab of water.
- 9
Use a sharp, wet knife to slice each roll into six to eight bite-sized pieces.
- 10
Serve immediately with soy sauce, pickled ginger, and wasabi.
💡 Chef tips
- Always purchase fish explicitly labeled as sushi-grade or sashimi-grade to ensure it is safe for raw consumption.
- Keep a small bowl of water mixed with a splash of rice vinegar nearby to dip your fingers in, which prevents the sticky rice from clinging to your hands.
- Leftover sushi rice can be stored in the refrigerator for up to 24 hours, but it should be brought back to room temperature before rolling.
✅ How it should turn out
The finished sushi features glossy, perfectly tender rice wrapped around buttery, fresh salmon and crisp vegetables, offering a harmonious balance of savory, tangy, and clean flavors.