Salmon Sushi Rolls

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Homemade Salmon Sushi Rolls in 10 minutes?! You better believe it! This is everything and more. If you haven’t seen the latest viral trend of @emilymariko‘s salmon and 🍚 rice video you must get on it. I took it a step further and actually formed it into sushi and it was the easiest sushi roll I have ever made. I have had this 3 times already and will definitely be on my rotation. If you love sushi you will absolutely fall in love with this recipe.

Why You’ll Love Salmon Sushi Rolls

These homemade Salmon Sushi Rolls are an absolute cinch to put together and a great way to use up leftover salmon and rice. Simply toss it all together in a 🥣 bowl, add in your spicy mayo and then roll it up. The rolls are as fresh as can be and so satisfying. I love it with an extra drizzle of 🌶️ sriracha and soy sauce. These pack up beautifully for lunch and also make a great appetizer if you’re serving a crowd.

How to Prepare Salmon Sushi Rolls

🥣 Break up a piece of cooked salmon into little pieces in a large bowl.

🍚 Next, add in the cooked rice.

🌶️ Add in the sriracha and mayonnaise and then add a splash of soy sauce.

🥄 Now, toss it all together.

🧑‍🍳 Pour everything out into a seaweed sheet and then press it with the back of your spoon or your hands.

🌀 Roll up the roll gently and then cut it into 8 sushi circles with a sharp knife.

Nonna’s Tip ♨️

You can bake, air-fry, steam or even buy your salmon already cooked.

Salmon Sushi Rolls

Variations and Substitutions for Salmon Sushi Rolls

  1. You can certainly use Tamari or coconut aminos instead of soy sauce.
  2. Make these sushi rolls vegan by using tofu or a vegetable like 🍠 sweet potato instead of salmon, and using a vegan mayonnaise as well.
  3. You can absolutely have fun with the fillings by adding shredded carrot, 🥑 avocado or bell peppers to the Salmon Sushi Rolls.

Similar Recipes

Best Served With

  • Serve these Salmon Sushi Rolls with my fresh 🥗 Korean Salad.
  • My Asian Style Green Beans add a burst of color alongside these Salmon Sushi Rolls.
  • In addition to a drizzle of spicy mayo and a sprinkling of fresh 🌿 herbs, I also like dipping these in some soy sauce as well.

Common Questions

What type of rice is best for this Salmon Sushi Roll recipe?

I used jasmine because I had some left over, but sushi rice or short-grain rice works best for sushi rolls due to its sticky texture.

Can I make this recipe without seaweed?

If you don’t like seaweed, you can use rice paper instead or simply serve the salmon and rice mixture in a bowl as a deconstructed sushi bowl.

Can I prepare the ingredients in advance?

Yes, you can prepare the cooked salmon and rice in advance. Store them in the refrigerator and then assemble the rolls just before serving.

Do I need a bamboo mat to roll the sushi?

Not at all! You can certainly roll this roll by hand. Wetting your hands slightly will help manage the sticky rice.

Can I make this recipe vegan?

Yes, you can make a vegan version by using tofu or a vegetable like sweet potato instead of salmon and using a vegan mayonnaise as well.

Can I add other fillings to these salmon sushi rolls?

You can absolutely have fun with the fillings by adding shredded carrot, avocado or bell peppers to these.

Salmon Sushi Rolls

Salmon Sushi Rolls

This is the easiest sushi roll you'll make. It's fresh and filling, and absolute perfection. This recipe is based on the viral trend by @emilymariko.
No ratings yet
Course: Appetizer, Main Course
Cuisine: Japanese
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

  • 1 piece cooked salmon
  • 1 cup cooked rice, I used jasmine
  • soy sauce to taste
  • sriracha is optional
  • 1 tablespoon mayonnaise
  • 3 slices cucumber
  • 1 sheet roasted seaweed

Instructions 

  • Break up a piece of cooked salmon on a plate into small pieces and then place them in a large bowl. Next, add the cooked jasmine rice (or sushi rice if preferred) to the bowl.
  • Toss with the sriracha and mayonnaise and then add a splash of soy sauce.
  • Pour the contents onto the seaweed sheet and press with a spoon or hands, wetting hands if needed to prevent sticking.
  • Roll it up gently and cut into 8 sushi circles with a sharp knife.

Video

Nutrition

Serving: 4slices, Calories: 278kcal, Carbohydrates: 23g, Protein: 20g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 50mg, Sodium: 639mg, Potassium: 486mg, Fiber: 0.5g, Sugar: 0.4g, Vitamin A: 114IU, Vitamin C: 2mg, Calcium: 23mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course
Cuisine: Japanese
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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