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A pair of chopsticks holds a sushi roll with seaweed, rice, and a filling of salmon and cucumber. Several similar sushi pieces are arranged on a white plate in the background.
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5 from 4 reviews

Salmon Sushi Recipe

No raw fish needed — just an easy salmon sushi recipe for fresh, flavorful rolls 🍣 made right at home.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: cucumber sushi boats, easy sushi, homemade sushi, simple sushi, sushi recipe
Servings: 1 roll
Author: The Modern Nonna

Equipment

Ingredients

  • 1 piece cooked salmon
  • ¾ cups cooked sushi rice
  • soy sauce to taste
  • sriracha optional
  • 1 tablespoon mayonnaise kewpie mayo or any
  • 3 slices cucumber
  • 1 sheet roasted seaweed nori sheet

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 sushi rice to the bowl.
    A hand uses a fork to shred cooked salmon in a speckled beige bowl on a wooden surface.
  • Add Sriracha to taste, kewpie mayo, and a splash of soy sauce. Mix until combined.
    A bowl with shredded salmon and two rice balls, drizzled with yellow mayonnaise and red sriracha sauce, sits on a wooden surface. A green squeeze bottle dispenses sriracha over the dish.
  • Pour the contents onto the rough side of seaweed sheet and press with a spoon or hands, wetting hands if needed to prevent sticking. Place sliced cucumber down the center.
    Close-up of hands rolling sushi with a sheet of seaweed, a layer of rice and tuna mixture, and strips of cucumber on a wooden surface. Sunlight casts a warm glow on the scene.
  • Roll it up gently and cut into 8 sushi circles using a sharp knife.
    Close-up of hands rolling sushi with a bamboo mat, nori seaweed, and a rice filling on a wooden surface.
  • Enjoy with spicy mayo or unary sauce on top!
    A hand with light gray nail polish holds a piece of sushi wrapped in seaweed with brown rice, vegetables, and sauce, over a white plate on a wood-textured surface.

Video

Notes

  • Prevent Sticky Rice: Keep your hands slightly damp when spreading the rice so it doesn’t stick to your fingers.
  • Don’t Overfill: A thin layer of rice and a modest amount of filling will make rolling easier and give you cleaner slices.
  • Clean Slices: Use a sharp knife and wipe it with a damp towel between cuts for neat, beautiful pieces.
  • Cooked or Raw Salmon: This recipe uses cooked salmon for convenience, but you can substitute sushi-grade salmon if preferred.
  • Customize the Fillings: Add avocado, cucumber, spicy mayo, cream cheese, or any of your favorite sushi fillings.
  • Rice Variation: For best results, use seasoned sushi rice. In a pinch, short-grain rice works too.

Nutrition

Serving: 1 roll | Calories: 494kcal | Carbohydrates: 34g | Protein: 37g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 166mg | Potassium: 915mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
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