Smoked Salmon Sushi Roll

A very basic and easy way to make sushi rolls.


  • 2 cups Japanese sushi rice
  • 6 tablespoons rice wine vinegar
  • 6 sheets nori (dry seaweed)
  • 1 avocado – peeled, pitted, and sliced
  • 1 cucumber, peeled and sliced
  • 8 ounces of smoked salmon, cut into long strips
  • 2¬†tablespoons¬†wasabi paste


  1. Soak rice for 4 hours. Drain the rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after the rice is cooked, mix in 6 tablespoons of rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on a bamboo mat, and press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado, and smoked salmon in the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from the bottom to the top edge with the help of the bamboo mat tightly. Cut the roll into 8 equal pieces and serve. Repeat for other rolls.

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