Salmon maki sushi is a Japanese classic that combines the delicate richness of fresh fish with the tangy sweetness of seasoned rice. Making it at home is easier than you think and gives you full control over ingredient quality.
Ingredients
- 2 cups short-grain sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 4 nori sheets
- 300 g sushi-grade salmon
- 1 Japanese cucumber
- Gluten-free tamari
- Wasabi and pickled ginger
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 15 min 100 °C
Rinse the rice until the water runs clear. Cover with water and cook over high heat (100 °C) until boiling. Reduce to low, cover, and simmer for 15 minutes. Turn off heat and let rest for 10 minutes without lifting the lid.
- Step 2 Mix 5 min
In a small saucepan, warm the rice vinegar with sugar and salt over medium heat until dissolved (2 min). Pour over the hot rice and fold gently with a rice paddle for 3 min. Spread on a wide plate to cool to room temperature.
- Step 3 Cut 3 min
Slice the salmon into 1 cm thick strips and the cucumber into long matchsticks (3 min). Lightly dampen the nori sheets with water to make them pliable.
- Step 4 Prep 4 min
Place one nori sheet on the bamboo mat with the rough side facing up. Spread a thin, even layer of rice, leaving a 2 cm border at the top (4 min).
- Step 5 Assemble 3 min
Arrange the salmon and cucumber strips in the center. Lift the mat and roll firmly, pressing gently to compact. Seal the edge with a little water (3 min).
- Step 6 Serve 2 min
Wipe and wet a sharp knife, then slice the roll into 8 equal pieces. Clean the blade between cuts. Serve immediately with tamari, wasabi, and ginger (2 min).