Sushi Roll From A Whole Salmon

Ingredients

• 8 oz King Salmon Fillet (skinless, boneless, sliced into 4 strips)
• 2 cups Sushi Rice (rinsed until water runs clear)
• 3 tbsp Rice Vinegar (seasoned with sugar and salt)
• 1 tbsp Granulated Sugar (for rice seasoning)
• 1 tsp Salt (for rice seasoning)
• 4 pieces Nori Sheets (10×10 cm, toasted)
• 1 tbsp Furikake (Japanese rice seasoning)
• 2 tbsp Mayonnaise (base for aioli)
• 1 piece Garlic Clove (minced, mixed into mayo for aioli)
• ½ piece Cucumber (seeded, cut into thin strips)
• 1 piece Avocado (sliced)
• 2 tbsp Crispy Fried Onions (store‑bought or homemade)
• 2 tbsp Salmon Roe (Ikura) (drained)
• to taste Soy Sauce (for dipping)
• optional Pickled Ginger (for palate cleanser)
• optional Wasabi Paste (for heat)

Instructions

1. Cook and Season Sushi Rice

   Rinse the sushi rice until the water runs clear, then cook it in a rice cooker or a saucepan with 2 ¼ cups water. When the rice is done, gently fold in a mixture of rice vinegar, sugar, and salt (3 tbsp vinegar, 1 tbsp sugar, 1 tsp salt). Spread the rice on a large tray to cool to room temperature.

   Time: PT20M

2. Prepare the King Salmon

   Place the salmon on a clean cutting board. Using a sharp knife, make a clean incision around the head, cut along the spine, and remove the belly. With a pair of fish pliers, pull out all pin bones. Slice the fillet into four equal strips for the rolls.

   Time: PT15M

3. Make Garlic Aioli

   In a small bowl, combine 2 tbsp mayonnaise with the minced garlic clove. Mix until smooth. Set aside.

   Time: PT2M

4. Prep Fillings

   Julienne the cucumber, slice the avocado, and have the crispy fried onions and salmon roe ready. Keep everything within arm’s reach for quick assembly.

   Time: PT10M

5. Assemble the Sushi Roll

   Lay a nori sheet shiny‑side down on the bamboo mat. Wet your hands, spread an even layer of rice over three‑quarters of the sheet, leaving the top edge bare. Sprinkle ¼ tbsp furikake over the rice, then flip the nori so the rice side faces down. Drizzle a thin line of aioli, place a salmon strip, cucumber, avocado, a pinch of crispy onions, and a few salmon roe beads near the bottom edge. Using the mat, roll tightly, applying gentle pressure. Seal the roll with a light squeeze.

   Time: PT10M

6. Slice and Serve

   With a sharp, wet knife, cut the roll into 6–8 bite‑size pieces. Arrange on a plate with soy sauce, pickled ginger, and wasabi on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g