Salmon Maki Roll
Classic six-piece salmon maki — sushi rice, fresh salmon, and nori rolled tight and cut clean. Simple, precise, and one of the best reasons to learn to roll sushi at home.
- Total time
- 60 min
- Servings
- 2
- Calories
- 180
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
Rinse sushi rice under cold water until water runs clear.
Step 2
Cook rice with 1 1/4 cups water: boil, cover, lowest heat 12 minutes.
Step 3
Remove from heat, lid on, steam 10 more minutes.
Step 4
Heat rice vinegar, sugar, and salt until dissolved. Cool.
Step 5
Transfer rice to wide bowl, fold in vinegar seasoning while fanning. Cool to room temp.
Step 6
Slice salmon into 1/2-inch wide strips the length of the nori sheet.
Step 7
Place nori rough-side up on plastic-covered bamboo mat.
Step 8
Wet hands, spread half the rice evenly leaving 1-inch bare strip at far edge.
Step 9
Lay 2-3 salmon strips across the center.
Step 10
Roll away from you using the mat, pressing firmly to seal.
Step 11
Wet a sharp knife before each cut. Trim ends, cut into 6 equal pieces.
Step 12
Repeat with second sheet. Serve with pickled ginger, wasabi, and soy sauce.
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