Smoky Salmon Sushi Roll: Easy Homemade Recipe for Delicious Flavor

Prepare the sushi rice: Rinse 1 cup of sushi rice until the water runs clear. Cook according to package instructions. While still warm, transfer the cooked rice to a large bowl. In a small bowl, combine rice vinegar, sugar, and salt, then stir until dissolved. Pour this mixture over the warm rice and gently fold it in with a cutting motion until the rice is evenly seasoned and glossy. Let it cool to room temperature.

Prepare the fillings: Slice the smoked salmon into thin strips. Slice the avocado thinly. Julienne the cucumber into thin sticks.

Assemble the roll: Place a nori sheet, shiny side down, on a bamboo sushi rolling mat. Moisten your hands slightly with water to prevent the rice from sticking, then take about 1/2 cup of seasoned sushi rice and spread it evenly over the nori, leaving about a 1-inch strip at the top edge uncovered.

Add the fillings: Arrange a few slices of smoked salmon, avocado, and cucumber strips horizontally across the center of the rice-covered nori. Do not overfill, as this will make rolling difficult.

Roll the sushi: Using the bamboo mat, lift the edge closest to you and begin to roll the nori tightly over the fillings, pressing gently to create a compact cylinder. Continue rolling, pulling the mat away as you go, until the roll is complete. Moisten the uncovered nori edge with a little water to seal the roll.

Slice and serve: Using a sharp, wet knife, slice the sushi roll into 6-8 equal pieces. Wipe the knife clean and wet it again between slices for cleaner cuts. Serve immediately with soy sauce, wasabi, and pickled ginger.