Smoked Salmon Sushi Roll

    30 min

    A very basic and easy way to make sushi rolls.

    132 people made this

    Serves: 6 

    • 400g Japanese sushi rice
    • 6 tablespoons rice wine vinegar
    • 6 sheets nori (dried seaweed)
    • 1 avocado - peeled, stone removed and sliced
    • 1 cucumber, peeled and sliced
    • 225g smoked salmon, cut into long strips
    • 2 tablespoons wasabi paste

    Prep:30min  ›  Ready in:30min 

    1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 500ml of water. Rice must be slightly dry as vinegar will be added later.
    2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
    3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1cm at top and bottom edges of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position them about 2.5cm away from the bottom edge of the seaweed.
    4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (78)


    yum yum!  -  05 May 2012


    Delicious and perfect  -  12 Mar 2010


    very orgasmic  -  04 Nov 2010