Salmon roll recipe

Easy and Delicious Salmon Roll Recipe for a Homemade Sushi Night Are you craving sushi but don’t want to spend a fortune at a restaurant? Making sushi at home can be a fun and rewarding experience, and the salmon roll is a classic favorite that’s both easy to make and incredibly tasty. In this article, we’ll walk you through a simple salmon roll recipe that will impress your friends and satisfy your sushi cravings.

salmon roll recipe


  • Sushi Rice: 2 cups, cooked and seasoned
  • Nori Sheets: 4 whole sheets
  • Fresh Salmon: 8 oz, sliced into strips
  • Avocado: 1, sliced
  • Cucumber: 1, julienned
  • Cream Cheese: Optional, softened
  • Soy Sauce: For dipping
  • Pickled Ginger: For garnish
  • Wasabi Paste: Optional

Ingredients and Preparation


Before you dive into rolling your own sushi, it’s important to have all your ingredients prepped and ready to go. This will make the process smoother and more enjoyable.

Sushi Rice

The foundation of any good sushi roll is the rice. You’ll need sushi rice, which is different from regular rice because it’s stickier and holds together better. It should be cooked according to package instructions and then seasoned with a mixture of rice vinegar, sugar, and salt.

Nori Sheets

Nori is the seaweed used to wrap sushi rolls. It’s packed with umami flavor and gives the sushi its characteristic look. Make sure your nori sheets are crisp and not damp or stale.

Fresh Salmon

For your salmon rolls, you’ll want to use fresh, sushi-grade salmon. This means it’s safe to eat raw and has been handled properly. Slice it into long strips that will fit nicely in your roll.

Avocado and Cucumber

These vegetables add creaminess and crunch to your salmon roll. The avocado should be ripe but still firm, and the cucumber should be julienned into thin strips.

Optional: Cream Cheese

For a richer roll, you can add cream cheese. This is not traditional in Japanese sushi but has become popular in Western variations.

Step-by-Step Guide to Making Salmon Rolls


Prepare the Sushi Rice

Cook your sushi rice according to the package instructions. Once it’s cooked, transfer it to a large bowl and let it cool down a bit before mixing in your seasoning. Remember, the rice should be sticky but not overly wet.

Prep Your Fillings

While the rice is cooling, prepare your fillings. Slice the salmon, avocado, and cucumber as described above. If you’re using cream cheese, cut it into strips.

Rolling the Sushi

Place a sheet of nori on a bamboo sushi mat with the shiny side down. Wet your hands with water (to prevent sticking) and spread an even layer of rice over the nori, leaving about an inch of space at the top.

In the center of the rice, place a strip of salmon, some avocado, cucumber, and cream cheese (if using). Don’t overfill, or rolling will be difficult.

Roll It Up

Lift the edge of the mat closest to you and roll it over the fillings, squeezing gently but firmly. Continue rolling until you have a nice tight log. Use a bit of water to seal the edge of the nori if needed.

Cut Your Sushi Roll

With a sharp knife, cut your roll into bite-sized pieces. A good tip is to wet the knife between cuts to prevent sticking.


Arrange your freshly made salmon rolls on a plate with pickled ginger, wasabi paste, and a small bowl of soy sauce for dipping.

Tips for Perfect Sushi Rolls


– Use high-quality, sushi-grade fish for safety and flavor.
– Keep all ingredients cold until you’re ready to roll.
– Don’t overfill your rolls; less is often more when it comes to sushi.
– Roll firmly but gently to avoid squishing the ingredients out of the sides.
– Practice makes perfect; don’t get discouraged if your first few rolls aren’t perfect.


Q: Can I make sushi without a bamboo mat?
A: Yes, you can use a clean tea towel or piece of parchment paper as a substitute, but a bamboo mat does make the process easier.

Q: Is it safe to eat raw salmon?
A: As long as it’s labeled as sushi-grade by a reputable seller, it’s intended to be eaten raw.

Q: Can I use brown rice for sushi?
A: Yes, though it won’t be traditional. Make sure it’s a sticky variety of brown rice so that it holds together well.

Q: How do I store leftover sushi?
A: Sushi is best eaten fresh, but if you must store it, wrap it tightly in plastic wrap and keep it in the fridge for up to 24 hours.

Making sushi at home can be an exciting culinary adventure. With this simple salmon roll recipe and some practice, you’ll be able to enjoy fresh, delicious sushi anytime you like. Remember to have fun with it, and don’t be afraid to experiment with different fillings once you’ve mastered the basics!


Salmon roll recipe

Learn how to make delicious salmon rolls at home with this simple recipe. Perfect for sushi nights with friends or family gatherings.


  • Author: Sarra
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Cooking, Rolling
  • Cuisine: Japanese


Sushi Rice: 2 cups, cooked and seasoned

Nori Sheets: 4 whole sheets

Fresh Salmon: 8 oz, sliced into strips

Avocado: 1, sliced

Cucumber: 1, julienned

Optional: Cream Cheese, softened

Soy Sauce, for dipping

Pickled Ginger, for garnish

Optional: Wasabi Paste


  1. Prepare the Sushi Rice: Cook sushi rice according to package instructions. Let it cool slightly and season with rice vinegar, sugar, and salt.
  2. Prep Your Fillings: Slice the salmon, avocado, and cucumber into strips. If using cream cheese, cut it into strips as well.
  3. Rolling the Sushi: Place a nori sheet on a bamboo sushi mat. Spread a layer of rice, leaving space at the top. Add fillings in the center. Roll tightly using the mat.
  4. Cut and Serve: Wet a sharp knife and slice the roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.


  • Use sushi-grade salmon for safety.
  • Keep ingredients cold until ready to use.
  • Don’t overfill the rolls for easier rolling.


  • Serving Size: 1 roll
  • Calories: 250
  • Sugar: 1g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 25mg

Keywords: Homemade Salmon Roll, Sushi Night Recipe, Easy Sushi Roll, Homemade Sushi Recipe

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