Smoked Salmon Sushi Rolls Recipe: Homemade Smoked Salmon Maki

Smoked Salmon Sushi Rolls Recipe: Homemade Smoked Salmon Maki

Smoked salmon sushi rolls, also known as smoked salmon maki, are a delicious twist on the traditional sushi roll, combining the rich, smoky flavor of salmon with fresh ingredients. Let’s make some homemade smoked salmon sushi rolls!

Smoked Salmon Sushi Rolls Recipe

Ingredients

  • 1 cup sushi rice
  • 1 1/4 cups water (for cooking rice)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 sheets nori (seaweed)
  • 6 ounces smoked salmon (thinly sliced)
  • 1 cucumber (julienned into thin strips)
  • 1 avocado (sliced)
  • 1 tablespoon sesame seeds (optional)
  • Soy sauce (for serving)
  • Pickled ginger (for serving)
  • Wasabi (for serving)

Equipment

  • Bamboo sushi rolling mat (wrapped in plastic wrap to prevent sticking)
  • Sharp knife

Instructions

1. Prepare the Sushi Rice

  1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for a stickier rice.
  2. In a medium saucepan, combine the rinsed rice and 1 1/4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
  3. While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
  4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a spatula, being careful not to mash the rice. Let the rice cool to room temperature.

2. Prepare Your Ingredients

Julienne the cucumber into thin strips, and slice the avocado and smoked salmon into thin pieces suitable for rolling.

3. Assemble the Sushi Rolls

  1. Lay a sheet of nori, shiny side down, on your bamboo sushi mat.
  2. Wet your hands with water (to prevent sticking) and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch of the nori uncovered at the top.
  3. Sprinkle sesame seeds over the rice, if using.
  4. Arrange slices of smoked salmon, cucumber, and avocado in a line about 1 inch from the bottom of the nori sheet.

4. Roll the Sushi

Using the bamboo mat, start rolling the nori over the fillings, applying gentle but firm pressure to keep the roll tight. Continue rolling until you reach the end of the nori sheet, using the uncovered edge to seal the roll. A little water on the edge can help seal it more securely.

5. Slice the Rolls

With a sharp knife, slice the roll into 6-8 pieces. It helps to wet the knife with water between cuts to prevent sticking.

6. Serve

Arrange the smoked salmon sushi rolls on a platter and serve with soy sauce, pickled ginger, and wasabi.

Tips

  • Variations: Add cream cheese to the filling for a “Philadelphia roll” style, or include thin slices of fresh vegetables like bell pepper or carrots for extra crunch.
  • Make Ahead: Sushi rolls are best eaten fresh but can be made a few hours ahead and stored in the fridge, covered with a damp cloth to prevent drying out.
  • Cutting Technique: Use a very sharp knife and cut in a gentle sawing motion to avoid squishing the rolls.