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Smoked Salmon Sushi Roll
Smoked Salmon Sushi Roll
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Prep Time:
30 minutes
Total Time:
300 minutes
Elevate your meal with homemade salmon sushi rolls: rice, avocado, smoked salmon, and wasabi wrapped in crispy seaweed. Skip takeout and savor the delicious satisfaction of DIY sushi!
Ingredients:
  • 2 cups Japanese sushi rice
  • 6 tablespoons rice wine vinegar
  • 6 sheets nori (dry seaweed)
  • 2 tablespoons wasabi paste
  • 8 ounces smoked salmon, cut into long strips
  • 1 cucumber, peeled and sliced
  • 1 avocado - peeled, pitted and sliced
Instructions:
  • Soak rice for 4 hours before draining and cooking in a rice cooker with 2 cups of water. Ensure the rice is slightly dry to prepare for the addition of vinegar later.
  • Once the rice is cooked, gently fold in rice wine vinegar and spread the rice on a plate to cool completely.
  • Lay a sheet of seaweed on a bamboo mat. Spread a thin layer of cooled rice evenly on the seaweed, ensuring to keep the top and bottom edges of the seaweed clear for easier sealing. Add a touch of wasabi on the rice. Place smoked salmon, cucumber, and avocado about 1 inch away from the bottom edge of the seaweed.
  • Moisten the top edge of the seaweed slightly; tightly roll up from bottom to top using the bamboo mat. Slice the salmon roll into 8 equal pieces and plate. Repeat for remaining rolls.

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