Quick Smoked Salmon Sushi

You know, I never thought I’d be making sushi at home. Growing up, sushi was something mysterious that came from fancy restaurants, and the idea of rolling my own felt way too complicated. My first attempts were pretty messy – rice everywhere and rolls that looked more like abstract art than food.

But here’s the thing about homemade sushi – it’s actually not as hard as it seems, especially when you start with something simple like smoked salmon. Unlike raw fish, which can be tricky to source and handle, smoked salmon is right there in the grocery store, ready to go. Plus, if your roll falls apart (and trust me, some of mine still do), it still tastes just as good.

What Kind of Smoked Salmon Should I Use?

For sushi rolls, cold-smoked salmon (also called lox) is your best bet since it has a smooth, silky texture that works perfectly in rolls. Hot-smoked salmon, while tasty, has a flakier texture that’s harder to work with when rolling sushi. You’ll find cold-smoked salmon in most grocery stores near the seafood counter, usually vacuum-sealed in thin, even slices. Look for salmon that has a bright pink color and avoid any packages that have excess liquid or dark spots. If you’re watching your salt intake, you might want to check different brands since some are smokier and less salty than others.

Options for Substitutions

Making sushi at home is fun, and you’ve got some wiggle room with the ingredients. Here’s what you can swap:

• Sushi rice: This is one ingredient you shouldn’t substitute – regular rice won’t have the right sticky texture. You really need proper sushi rice for the rolls to hold together.
• Smoked salmon: You can use canned salmon in a pinch, just drain it well. Other options include cooked crab meat, imitation crab, or even thin strips of cooked tofu for a vegetarian version.
• Rice vinegar: If you’re out of rice vinegar, apple cider vinegar mixed with a tiny pinch of sugar can work, though the taste will be slightly different.
• Nori sheets: While traditional nori is best, you can use soy paper wraps as an alternative if you’re not a fan of seaweed. Some people also use thin egg omelet sheets.
• Sriracha mayo: You can make your own by mixing mayo with any hot sauce you have, or try other sauces like spicy mayo, sweet chili sauce, or even plain mayo.
• Cucumber: Any crunchy vegetable will work – try carrots cut into matchsticks, bell peppers, or even jicama for that fresh crunch.

Watch Out for These Mistakes While Making

The biggest challenge when making sushi at home is getting the rice texture right – using too much water will give you mushy rice that’s impossible to roll, while too little water leaves it dry and crumbly. For perfect sushi rice, rinse it thoroughly until the water runs clear, then cook it using a 1:1 ratio of rice to water, and don’t forget to let it cool completely before adding the vinegar. Another common mistake is overfilling your rolls – less is more when it comes to ingredients, as stuffing too much salmon and vegetables will make your rolls fall apart when cutting. To get clean, precise cuts, dip your sharp knife in water between each slice and wipe it clean – this prevents the rice from sticking to the blade and gives you those picture-perfect sushi pieces. For the best rolling experience, wrap your bamboo mat in plastic wrap to prevent sticking, and remember to apply gentle, even pressure while rolling to keep everything tight and compact.

What to Serve With Smoked Salmon Sushi?

When serving homemade sushi, I like to create a complete Japanese-inspired spread that makes the meal feel special. A simple miso soup makes a perfect starter, warming up your taste buds before diving into the main course. For side dishes, a cucumber salad with rice vinegar dressing or a seaweed salad adds a nice crunch and freshness to balance the rich smoked salmon. You can also put together a quick plate of edamame sprinkled with sea salt – they’re super easy to prepare and great for snacking while rolling sushi.

Storage Instructions

Keep Fresh: Smoked salmon sushi is best eaten right after it’s made, but if you need to save some for later, wrap each roll tightly in plastic wrap and pop it in the fridge. It’ll stay good for up to 24 hours, though the rice might get a bit firmer.

Prep Ahead: Want to get a head start? You can cook the sushi rice up to a day ahead and store it covered in the fridge. The cucumber and avocado can be sliced a few hours before, just toss the avocado with a bit of lemon juice to prevent browning. Keep all your prepped ingredients separate until you’re ready to roll!

Serve: Take your sushi out of the fridge about 15 minutes before serving to let the rice soften slightly. The nori will be crispiest and the flavors will be at their best when the rolls are closer to room temperature. Remember to serve with your favorite condiments like wasabi, pickled ginger, and soy sauce on the side!

Preparation Time	30-60 minutes
Cooking Time	20-30 minutes
Total Time	50-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 30-35 g
• Carbohydrates: 75-85 g

Ingredients

• 1 cup uncooked sushi rice
• 2 teaspoons rice vinegar
• 4 ounces smoked salmon
• 1 avocado, peeled, seed removed and cut into thin slices
• 1 english cucumber, cut into thin strips
• 4 nori sheets
• Pickled ginger
• Wasabi paste
• Tamari or soy sauce (gluten-free, if needed)
• Sriracha mayo

Step 1: Prepare the Sushi Rice

Cook the sushi rice according to the package instructions.

Once it’s cooked, mix in rice vinegar and allow it to cool.

It’s best to make the rice 1-2 hours ahead of time so it can cool to room temperature before you start assembling the rolls.

Step 2: Prepare Your Ingredients

While the rice is cooling, prep all your ingredients.

Slice the smoked salmon, avocado, and cucumber so they’re ready to go when you start assembling the rolls.

Having everything prepped in advance will ensure a smooth rolling process.

Step 3: Assemble the Sushi Roll

Lay a piece of nori on a sushi mat.

Keep a bowl of water nearby to dip your fingers in to prevent the rice from sticking.

Spread the cooled sushi rice into a thin layer over the nori, leaving a 1-inch gap at the top and bottom.

At the top of the rice-covered nori, layer the smoked salmon, avocado, and cucumber horizontally side by side.

Step 4: Roll the Sushi

Wet your fingers with water and gently moisten the top and bottom edges of the exposed nori to help seal the roll.

Lift the top edge of the sushi mat and carefully fold it over the fillings to enclose them within the roll.

Use the sushi mat to apply gentle pressure and squeeze the roll into a firm shape, but be careful not to squeeze too hard to avoid losing the fillings.

Continue rolling until it’s completely enclosed.

Step 5: Slice the Sushi Roll

Transfer the rolled sushi to a cutting board.

Using a very sharp knife, cut each sushi roll into 6-8 equal-sized pieces.

For clean slices, wipe the blade of your knife with a wet paper towel between each cut.

Step 6: Serve and Garnish

Transfer the sliced sushi pieces to a serving plate.

Drizzle sriracha mayo over the sushi for added flavor.

Serve with tamari for dipping, along with pickled ginger and wasabi paste on the side.

Enjoy your homemade sushi rolls!