Salmon and Seaweed Sushi Roll recipe

Salmon and Seaweed Sushi Roll recipe

A beautifully balanced sushi roll featuring buttery salmon, crisp vegetables, seasoned rice, and the clean, ocean-like flavor of roasted seaweed.

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⭐ Ingredients (Makes 4–5 Rolls)

For the Sushi Rice

• 2 cups sushi rice (short-grain Japanese rice)

• 2 ¼ cups water

• ¼ cup rice vinegar

• 2 tbsp sugar

• 1 tsp salt

For the Filling

• 8 oz (225 g) fresh sushi-grade salmon, sliced into thin strips

• 1 small cucumber, seeded and julienned

• 1 ripe avocado, sliced

• Optional: thin slices of pickled radish (takuan)

For the Roll

• 4–5 sheets roasted nori (seaweed)

• Toasted sesame seeds (optional)

• Soy sauce, pickled ginger, and wasabi (for serving)

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🧂 Prepare the Sushi Rice (Traditional Method)

1. Rinse the rice several times until the water runs almost clear.

2. Combine rinsed rice and water; cook in a rice cooker or stovetop until tender.

3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

4. Transfer hot rice to a wide bowl. Pour vinegar mixture over it.

5. Fold gently with a rice paddle while fanning the rice to cool it.

   • Goal: glossy, slightly sticky rice that keeps its shape.

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🍣 How to Assemble the Sushi Roll

1. Place a sheet of nori (shiny side down) on a bamboo sushi mat.

2. Wet your fingers with vinegar water (to prevent sticking).

3. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch strip at the top for sealing.

4. Add fillings horizontally:

   • Salmon strips

   • Cucumber

   • Avocado

   • Optional radish

   • Sprinkle sesame seeds if desired

5. Roll tightly:

   • Lift the mat from the bottom edge.

   • Roll forward while pressing gently to create a compact cylinder.

   • Moisten the top strip of nori to seal.

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🔪 Slicing the Roll (Clean Cuts)

• Dip a sharp knife in warm water.

• Slice the roll in half, then into 6–8 equal pieces.

• Wipe the knife between cuts for perfect edges.

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🍱 Serving Suggestions (Restaurant Style)

• Arrange rolls on a platter with pickled ginger, soy sauce, and wasabi paste.

• Drizzle with spicy mayo or eel sauce for fusion-style presentation.

• Add microgreens or thin radish slices for visual contrast.

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🧑‍🍳 High-Value Tips & Notes

• Only use sushi-grade salmon. Raw fish safety is essential.

• Nori freshness matters: crisp sheets roll more cleanly and taste better.

• Don’t overfill: too much filling makes rolling difficult and messy.

• For extra flavor: lightly brush the inside of the nori with a hint of soy sauce before adding rice.

• To elevate aroma, sprinkle a few drops of yuzu or lemon juice on the salmon before rolling.

OTHER RECIPES

Ingredients:

• 6 sheets of nori seaweed.
• One six-inch pickled radish.
• Pickled ginger.
• 8 oz of sushi rice.
• 6 oz of raw fresh salmon.
• 2 tablespoons of Japanese soy sauce.
• 1 tablespoon of Sugar.
• 1 teaspoon of Wasabi paste.

Directions:

Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger. Enjoy!

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