Smoked Salmon Sushi Rolls

5 from 1 reviews

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!



  • 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


  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!


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