Smoked Salmon Sushi Rolls

    1 hour

    These are an easy, elegant and tasty sushi roll (or nori roll) that does not use raw fish, rather the rich flavour of smoked salmon. I serve them as a finger food at parties where they are very popular.


    Washington, United States
    3 people made this

    Makes: 32 sushi rolls

    • 300g sushi rice
    • 3 tablespoons rice wine vinegar
    • 1 tablespoon caster sugar
    • 2 spring onions, very finely diced
    • 3cm piece of cucumber, finely diced
    • 100g smoked salmon
    • 4 sheets of sushi nori
    • 2 teaspoons wasabi
    • pickled ginger, to garnish
    • soy sauce, serve

    Preparation:25min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:1hour 

    1. Cook the sushi rice as per the packets instructions.
    2. Place the vinegar and sugar in a small saucepan and heat gently until the sugar dissolves. Drizzle the mixture over the cooked rice then add the spring onions and cucumber. Mix until evenly disrtibuted. Cover with a tea towel and leave 20 minutes to cool. Divide the sushi rice into 4 equal portions.
    3. Cut the salmon into strips about a 1cm wide. Place a sheet of the nori shiny side down on a bamboo mat or sheet of baking paper on a board. Spread a portion of rice over the nori pressing it down evenly and leaving a 1cm space at the top and bottom. Place a quarter of the salmon along the middle of the layer of rice then smear about 1/2 teaspoon of the wasabi paste (optional).
    4. With the help of the bamboo mat or paper; roll up the nori, rice and salmon into a neat tube. Roll tightly to ensure that the rice sticks together and holds the filling in place. Make 3 more rolls in the same way.
    5. Cut each roll into 8 slices then arrange on a plate to serve. Garnish with pieces of pickled ginger, extra wasabi and a small dish of soy sauce.


    Use a wet knife to cut the sush and re-wet between each cut to get a cleaner slice.

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