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.
It’s nice to have a helping hand to make this, but not necessary. I had my son help me this time and he really enjoyed it!
If you have a Bamboo Sushi Mat 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 below. 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 on Amazon that is super slick. It was around $10 and is non-stick, so I didn’t have to wipe the blade each 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.
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.
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
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!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 Rolls (about 32 pieces) 1x
- Category: Sushi
- Cuisine: Japanese
Ingredients
- 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
Instructions
- Cook Sushi Rice as directed on package
- Once cooked mix in Rice Vinegar and let cool
- I recommend making the Rice 1-2 hours ahead of time so that it can cool to room temperature before assembling the rolls
- Prep all of the ingredients so that they are ready to go before you begin assembling the rolls
- Lay a piece of Nori on a Sushi Mat
- Place a bowl of water nearby to dip your fingers in, this will help prevent the Rice from sticking to your fingers
- Spread Sushi Rice into a thin layer over the Nori leaving a 1 inch gap at the top and bottom (see photos above)
- Place Smoked Salmon, Avocado, and Cucumber horizontally at the top of the Rice/Nori sheet, layering them side by side (see photos above)
- 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)
- Transfer Sushi to a serving plate
- Drizzle Sriracha Mayo over Sushi
- Serve with Tamari for dipping, Pickled Ginger and Wasabi Paste
- 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.
Keywords: Smoked Salmon Sushi, smoked salmon, sushi, salmon sushi, gluten free, meal prep
What an amazing recipe Sara…and am also big lover of sushi..and it looks soo yummy & delicious with more easy to make as well….can’t wait to try it…Thanks for sharing…..!
★★★★★
Thank you! I hope you love it as much as we did!