Smoked Salmon Sushi Rolls

These Smoked Salmon Sushi Rolls are really easy and fun to make! We loaded them with Smoked Salmon, Avocado, Cucumbers, Sushi Rice and topped with Sriracha Mayo!

I’m a big sushi lover. I could eat this at least once a week. But it can be pretty spendy going to a sushi restaurant every week.

I found it much cheaper making these at home and just as delicious! This is actually great for meal prepping as well if you want to make a day ahead of time.

More Sushi Recipes

• Baked Tofu Sushi Bowls with Spicy Mayo
• Tuna Sushi Stacks
• Easy Tuna Sushi Bowls
• Collard Green Sushi Bowls with Spicy Tuna

Smoked Salmon Sushi Recipe Ingredients

1. 1 cup dry Sushi Rice
2. 2 tsp Rice Vinegar
3. 4 oz Smoked Salmon
4. 1 Avocado, peeled, pitted and sliced into thin strips
5. 1 English Cucumber sliced into thin strips
6. 4 Sheets Nori

How to Make a Smoked Salmon Sushi

If you have a Bamboo Sushi Mat (affiliate link) it makes these really easy to roll up. You could still roll these just using your hands, but the rolls won’t be as tight.

Wet your hands before handling the Sushi Rice as it’s very sticky. Place the rice on top of the Nori as shown in the picture above. You want a thin layer, leaving a bit of space on each end for when it’s time to roll up.

Next add in the Cucumber, Smoked Salmon, and Avocado horizontally on the rice, side by side and as evenly as possible.

Wet your fingers with water and gently wet the top and bottom edge of exposed Nori, this will help seal the roll.

Lift up the top edge of the Sushi Mat and carefully fold it over the fillings until they are enclosed in a roll. Use the Sushi Mat to squeeze the roll as tight as possible, but not too tight because you don’t want all the fillings to squish out.

Use the Sushi Mat to finish rolling up the roll until it’s completely enclosed. Transfer the roll to a cutting board.

Using a very sharp knife, cut each Sushi Roll into 6-8 equal size pieces, wipe the blade of your knife with a wet paper towel between slicing (this makes for cleaner slices).

I found a sushi knife (affiliate link) on Amazon that is super slick. It was around $10 and is non-stick, so I didn’t have to wipe the blade every single time.

Transfer Sushi to a serving plate. Drizzle Sriracha Mayo over Sushi. Serve with Tamari for dipping, Add some Pickled Ginger and Wasabi Paste on the side. 

What to serve with Sushi Rolls?

• Tamari (gluten free soy sauce)
• Sriracha Mayo
• Pickled Ginger
• Edamame
• Seaweed Salad
• Miso Soup
• Wasabi Paste

Note: I made my own Wasabi Paste with Wasabi Powder and water. You can find this in the Asian aisle in most big grocery stores. If you can’t find it there check the spice aisle as well.

Tips for making Sushi at home

1. Use Sushi Rice – It’s important to rinse the Sushi Rice before cooking, this will prevent it from clumping. Do not substitute any other type of rice for this recipe.
2. Prep – Have everything prepped before you start making the rolls. You can make the rice a day ahead of time and keep it in the fridge until you’re ready to use it.
3. Wet your hands – Wet your hands before handling the Sushi Rice. This will make it much easier since this is a sticky type of rice.
4. Tools – Having a Bamboo Sushi Mat will help roll these better. It’s also helpful if you have a sharp Sushi knife to cut the rolls.
5. Have fun – If this is your first time making sushi rolls, just have fun! Of course they’re not going to look perfect the very first time. It takes practice, so don’t get frustrated. Just know that matter what they look like, they will always be delicious!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up!

Cheers!

Smoked Salmon Sushi Rolls

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These Smoked Salmon Sushi Rolls are really easy and fun to make! We loaded them with Smoked Salmon, Avocado, Cucumbers, Sushi Rice and topped with Sriracha Mayo!

• Author: Sara
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 Rolls 1x
• Category: Main Dish
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

• 1 cup dry Sushi Rice
• 2 tsp Rice Vinegar
• 4 oz Smoked Salmon
• 1 Avocado, peeled, pitted and sliced into thin strips
• 1 English Cucumber sliced into thin strips
• 4 Sheets Nori
• Pickeled Ginger
• Wasabi Paste
• Tamari or gluten free Soy Sauce
• Sriracha Mayo

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Instructions

1. Cook Sushi Rice as directed on package
2. Once cooked mix in Rice Vinegar and let cool
3. I recommend making the Rice 1-2 hours ahead of time so that it can cool to room temperature before assembling the rolls
4. Prep all of the ingredients so that they are ready to go before you begin assembling the rolls
5. Lay a piece of Nori on a Sushi Mat
6. Place a bowl of water nearby to dip your fingers in, this will help prevent the Rice from sticking to your fingers
7. Spread Sushi Rice into a thin layer over the Nori leaving a 1 inch gap at the top and bottom (see photos above)
8. Place Smoked Salmon, Avocado, and Cucumber horizontally at the top of the Rice/Nori sheet, layering them side by side (see photos above)
9. Wet your fingers with water and gently wet the top and bottom edge of exposed Nori, this will help seal the roll
10. Lift up the top edge of the Sushi Mat and carefully fold it over the fillings until they are enclosed in a roll
11. Use the Sushi Mat to squeeze the roll as tight as possible, but not too tight because you don’t want all the fillings to squish out
12. Use the Sushi Mat to finish rolling up the roll until it’s completely enclosed
13. Transfer the roll to a cutting board
14. Using a very sharp knife, cut each Sushi Roll into 6-8 equal size pieces, wipe the blade of your knife with a wet paper towel between slicing (this makes for cleaner slices)
15. Transfer Sushi to a serving plate
16. Drizzle Sriracha Mayo over Sushi
17. Serve with Tamari for dipping, Pickled Ginger and Wasabi Paste
18. Enjoy!

Notes

If you can’t find Sriracha Mayo in stores you can make your own by mixing together 1/4 cup Mayo and 4 tsp Sriracha Sauce until combined. Taste and add more Sriracha if you want a spicier sauce.

You can make these a day ahead of time, just store in an airtight container in the fridge.

This makes approximately 4 rolls, about 32 pieces when cut.

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