Smoked Salmon Sushi

Sliced sushi pieces lined up on a white dish next to black chopsticks and a dollop of bright green wasabi.

If you love the idea of making homemade sushi, but not the idea of using raw fish, this smoked salmon sushi recipe is a great compromise. You can serve this with wasabi, pickled ginger, soy sauce, or just eat them as is. 

You can use pre-made commercial smoked salmon that travels quite well due to it being sealed. Alternatively, you can use a salmon that you have cured and smoked yourself.

Feel free to add thinly sliced vegetables to the sushi to add a change the color, texture, and flavor. We love to use sliced cucumber or avocado.

Swipe to see all photos
Overhead view of sliced sushi pieces lined up on a white dish next to black chopsticks and a dollop of bright green wasabi.
It’s easy to add thinly sliced vegetables to the sushi to add a change of color, texture, and flavor.
Close up of a row of sliced sushi pieces, pink smoked salmon surrounded by white sushi rice wrapped in dark green seaweed.
If taking on a picnic or hike, pack the smoked salmon sushi as whole roll and slice just before eating.
Sliced sushi pieces lined up on a white dish next to black chopsticks and a dollop of bright green wasabi.
After slicing the roll, serve the sushi pieces on a plate with pickled ginger and wasabi.

Smoked Salmon Sushi Recipe

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Sliced sushi pieces lined up on a white dish next to black chopsticks and a dollop of bright green wasabi.
If you love the idea of making homemade sushi, but not the idea of using raw fish, this Smoked Salmon Sushi recipe is a great compromise.
Preparation 10 minutes
Cook 20 minutes
Ready in 30 minutes
Servings 6 Servings
CourseAppetizer
InfluenceAsian
DifficultySeasoned
MethodSimmer
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Ingredients

  • 1 cup sushi rice
  • 1 1/2 cups water
  • 3 tablespoons sushi vinegar
  • 6 sheets toasted seaweed (nori)
  • 10 ounces smoked salmon sliced
  • pickled ginger for serving
  • wasabi for serving

Equipment

  • sushi mat

Directions

  • Rinse the rice in plenty of cool water, then add to a saucepan with 1 ½ cups of water. Bring to the boil with a lid on then turn off the heat and leave for 20 minutes. Add the vinegar and stir to fluff up.
  • Place one of the pieces of seaweed on a sushi mat, shiny side down. Place a thin layer of rice over the sheet leaving a 2-inch (5cm) gap at one end. At the opposite end of the gap lay the slices of salmon.
  • Moisten the gap of seaweed with water. Roll the sushi starting at the end with the salmon. The moistened end with no rice will seal the sushi and keep it together.
  • Chill the sushi to let the rice and seaweed set for about 10 minutes or until needed.
  • Wetting a knife between each cut, slice the roll into your desired serving size, about 1-inch (2cm) is ideal.
    Tip: If taking on a picnic or hike pack the roll whole and slice just before eating.
  • Serve with the traditional accompniemnets of pickled ginger and wasabi.

Nutritional Information

Calories: 180kcalCarbohydrates: 27gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 378mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 177IUVitamin C: 2mgCalcium: 16mgIron: 1mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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