Smoked Salmon Sushi Roll

This dish was the first part for the subreddit, /r/52weeksofcooking, where the theme was “One Bite”. What better one bite food than sushi? I have only made sushi one time before and let’s just say that it… did not end well. While this time it came out delicious, the amount of effort required makes me want to just go to a restaurant next time I want it.

  • Servings: 6-serving
  • Difficulty: medium
  • Print


  • Cuisine: japanese
  • Course: entrée
  • Cooking Time: 80 mins


2 Cups Sushi Rice
1 Tablespoon Rice Vinegar
6 Sheets Nori
1 Avocado
1 Cucumber
1/2 lb Smoked Salmon
2 Tablespoons Wasabi Paste


  1. Start by preparing the rice. Add the Sushi Rice, 2 1/2 Cups Water, and Vinegar to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and all liquid has been absorbed (about 20 minutes).
  2. Let stand, covered, for an additional 10 minutes. Set aside or refrigerate to cool enough to touch.
  3. While the rice is cooling, prepare the rest of the ingredients; peel, pit and slice the Avocado, peel and slice the Cucumber, and cut the Salmon into long strips.
  4. Cover a bamboo mat with plastic wrap.
  5. Place 1 sheet of Nori on bamboo mat, rough side up. Press a thin layer of rice on the Nori, using wet fingers.
  6. Dot some Wasabi Paste on the rice, add the Cucumber, Avocado, and Salmon.
  7. Roll up the bamboo mat and squeeze the roll tightly.
  8. Slightly wet a sharp knife and cut the ends off of the roll and cut into smaller pieces.


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