Smoked salmon sushi rolls

    1 hour 10 min

    Cooked rice, smoked salmon, spring onions and cream cheese are rolled together in a piece of nori, sliced and served as sushi. Feel free to play around with the fillings of your choice, add avocado, cucumber or whatever you fancy.

    9 people made this

    Makes: 12 pieces

    • 2 sheets nori (dry seaweed)
    • 195g uncooked medium grain white rice
    • 300ml water
    • 1 1/2 tablespoons rice vinegar
    • 1 1/2 tablespoons caster sugar
    • 1 pinch salt
    • 85g cream cheese, cold, cut into thin strips, divided
    • 2 teaspoons crushed garlic, divided
    • 75g cashews, crushed, divided
    • 2 spring onions, finely chopped, divided
    • 50g smoked salmon, cut into strips, divided
    • 1 tablespoon soy sauce
    • 1 teaspoon wasabi paste

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Wash the rice in several changes of water until the rinse water is almost clear, then drain well. Place the rice and 300ml water into a large saucepan with a lid, bring to the boil, reduce the heat to low and cover. Simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes. Remove the rice from the heat and allow to sit covered for 20 more minutes to steam.
    2. Mix the rice vinegar, sugar and salt into the rice with a wooden spoon and spread the rice out onto a metal sheet tin to cool.
    3. Preheat an oven to 180 C / Gas 4.
    4. Put the first sheet of nori in the oven for 4 minutes to soften. Remove and place shiny-side down on a cling film wrapped bamboo mat, so the longer side is left-to-right. (The cling film is not essential, but helps keep things clean.) With wet hands, press a layer of rice onto the nori, leaving a 1.25cm margin on the edge nearest you and 2.5cm on the farthest-away side. The layer should be roughly 1.25cm deep and as flat as possible.
    5. Lay half the slices of cream cheese in a horizontal line in the centre of the sheet. Sprinkle with 1/2 teaspoon garlic, half the crushed cashews and half the spring onions. Arrange half the strips of smoked salmon next to the cream cheese.
    6. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a firm cylinder. Brush a line of water across the remaining edge of the nori sheet and press and roll the sheet to seal the roll together. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with the second sheet of nori and the remaining fillings.
    7. Cut each roll into 6 slices using a very sharp, wet knife. Have a damp tea towel handy to wipe off any residue and wet the blade with water for each cut. Serve with soy sauce and wasabi paste.


    If your local supermarket doesn't stock nori, rice vinegar or wasabi paste, you can purchase them in Chinese/Oriental speciality stores.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    We are new to sushi and only have had it at a restaurant. I made it for the first time for New Year's Eve. DH, a man of few words, thanked me for making it and praised "the one with the salmon." If he had that much to say it is automatic 5 star recipe! I already had the rice prepared when I found this recipe. I was a little hesitate of the ingredient combination but it turned out great. We will have it again soon with no changes!  -  04 Jan 2010  (Review from Allrecipes US | Canada)


    We live in Japan and know our sushi! This was an amazingly easy, delicious recipe that my 9yo daughter and I had tremendous fun making together. Thank you for the step-by step...I learned some things about rolling that I didn't know before. Excellent directions, excellent meal!  -  23 Aug 2011  (Review from Allrecipes US | Canada)


    Yummy and easy. I was looking for a recipe to use up the smoked salmon I made earlier in the week. This was perfect! My bad cuz I was out of cashews...but I did get a cute Valentine's Day picture of it Thanks for sharing!  -  14 Feb 2013  (Review from Allrecipes US | Canada)