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.
Smoked Salmon Sushi Recipe
- 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
- sushi mat
- 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.