Smoked Salmon Sushi Roll

Rolling sushi at home feels intimidating until you realize the fish here is already done for you. Smoked salmon means no hunting down sashimi-grade fish and no raw-seafood worries, which makes this a genuinely beginner-friendly place to start with maki.

The rice is where success or failure lives. Cook it a touch on the dry side, since you’ll fold in rice vinegar while it’s still hot, then spread it out and let it cool completely. Warm or wet rice will steam the nori and turn your roll into a soggy mess.

When you build it, press a thin layer of rice onto the seaweed but leave a bare half-inch along the top and bottom, because those clean edges are what seal the roll shut. A dot of wasabi, a line of cucumber, avocado, and salmon near the bottom, then roll it tight with the bamboo mat and slice with a sharp, wet knife.

Chef Tips

• Let the seasoned rice cool to room temperature before rolling; hot rice makes the nori soggy and limp.
• Wet your knife between cuts so it slices cleanly through the nori instead of dragging and tearing.
• Keep a small bowl of water nearby to dampen your hands, since sushi rice is sticky.

Variations

• Add thin strips of carrot, scallion, or a smear of cream cheese for a Philadelphia-style roll.
• Swap the smoked salmon for cooked shrimp, crab stick, or strips of tamago.
• Make it inside-out with the rice on the outside and roll in toasted sesame seeds.