Salmon Maki Roll
Classic six-piece salmon maki — sushi rice, fresh salmon, and nori rolled tight and cut clean. Simple, precise, and one of the best reasons to learn to roll sushi at home.
- Total time
- 60 min
- Servings
- 2
- Calories
- 180
- Protein
- 10g
Ingredients
- 1 cup Japanese short-grain sushi rice (uncooked)
- 1.25 cups cold water
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ tsp salt
- 4 oz sushi-grade fresh salmon fillet, sliced into long strips
- 2 full sheets of nori
- 1 Pickled ginger, for serving
- 1 Wasabi paste, for serving
- 1 Soy sauce, for dipping
Instructions
- 1
Rinse sushi rice under cold water until water runs clear.
- 2
Cook rice with 1 1/4 cups water: boil, cover, lowest heat 12 minutes.
- 3
Remove from heat, lid on, steam 10 more minutes.
- 4
Heat rice vinegar, sugar, and salt until dissolved. Cool.
- 5
Transfer rice to wide bowl, fold in vinegar seasoning while fanning. Cool to room temp.
- 6
Slice salmon into 1/2-inch wide strips the length of the nori sheet.
- 7
Place nori rough-side up on plastic-covered bamboo mat.
- 8
Wet hands, spread half the rice evenly leaving 1-inch bare strip at far edge.
- 9
Lay 2-3 salmon strips across the center.
- 10
Roll away from you using the mat, pressing firmly to seal.
- 11
Wet a sharp knife before each cut. Trim ends, cut into 6 equal pieces.
- 12
Repeat with second sheet. Serve with pickled ginger, wasabi, and soy sauce.
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