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

Ingredient Substitutions

• Instead of King Salmon Fillet: Atlantic salmon
• Instead of Sushi Rice: short‑grain rice
• Instead of Rice Vinegar: apple cider vinegar + sugar
• Instead of Granulated Sugar: honey (use less)
• Instead of Salt: sea salt
• Instead of Nori Sheets: soy paper
• Instead of Furikake: sesame seeds + seaweed flakes
• Instead of Mayonnaise: vegan mayo
• Instead of Garlic Clove: garlic powder (¼ tsp)
• Instead of Cucumber: zucchini
• Instead of Avocado: ripe mango
• Instead of Crispy Fried Onions: tempura flakes
• Instead of Salmon Roe (Ikura): masago
• Instead of Soy Sauce: tamari (gluten‑free)

Equipment Needed

• Rice Cooker or Medium Saucepan
• Fine Mesh Sieve
• Sharp Filleting Knife
• Cutting Board
• Bamboo Sushi Rolling Mat
• Small Bowl of Water
• Wooden Spoon or Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Removing all pin bones from the king salmon to ensure a safe eating experience
• Seasoning the sushi rice properly and cooling it to the right temperature
• Rolling the sushi tightly to maintain shape and texture

Chef Tips from the Video

• Use a very sharp filleting knife to remove pin bones effortlessly
• Toast the nori lightly over a low flame for extra aroma
• For extra crunch, lightly fry the cucumber strips in a touch of oil before adding them

Troubleshooting

Storage

Refrigerator: Store uncut salmon and prepared rice separately in airtight containers for up to 24 hours. Assembled rolls are best eaten within 2 hours.

Freezer: Do not freeze raw sushi rolls; only freeze uncooked salmon portions (up to 2 months).

Room temperature: Do not leave raw fish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and season the sushi rice a day ahead; keep covered with a damp cloth
• Keep the salmon strips in a sealed container on ice until assembly
• Aioli can be made 4 hours ahead and stored in the refrigerator

Frequently Asked Questions