Go Back
At the heart of every great sushi dish lies sushi rice. Sushi rice is unique because of its short-grain variety, which is stickier than regular rice. This stickiness is crucial for keeping the sushi rolls together, allowing for clean bites without any messy disintegration. The importance of sushi rice cannot be overstated; it is the foundation upon which the entire dish is built.

Baked Salmon Sushi

Enjoy a delicious twist on sushi with this baked salmon sushi recipe! Perfect for sushi lovers, it combines fluffy sushi rice, tender baked salmon, creamy avocado, and crunchy cucumber all wrapped in nori. Easy to make and fun to assemble, this dish is great for gatherings or a cozy night in. Serve it with soy sauce, pickled ginger, and wasabi for dipping. Ready in just one hour, it's a fantastic homemade sushi experience you'll love!
Pin Recipe Print Recipe

Ingredients
  

1 cup sushi rice

1 1/4 cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 lb salmon fillet, skin removed

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon sesame oil

1 avocado, thinly sliced

1 cucumber, julienned

4 sheets nori (seaweed)

1 tablespoon sesame seeds

Soy sauce for dipping

Pickled ginger for serving

Wasabi for serving

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker (or a pot) and cook according to package instructions. Once cooked, let it cool slightly.

    Season the Rice: In a small saucepan, combine rice vinegar, sugar, and salt over low heat until dissolved. Gently fold the vinegar mixture into the warm rice until well combined. Let cool to room temperature.

      Bake the Salmon: Preheat your oven to 375°F (190°C). In a bowl, mix the soy sauce, honey, and sesame oil. Place the salmon fillet on a lined baking sheet and brush with the mixture. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let it cool slightly.

        Assemble the Sushi Rolls: Place a bamboo sushi mat on a clean surface and lay one sheet of nori, shiny side down. With wet hands, evenly spread a thin layer of seasoned sushi rice over the nori, leaving about 1 inch at the top edge.

          Add Fillings: In the center of the rice, place pieces of baked salmon, followed by slices of avocado and cucumber.

            Roll the Sushi: Using the bamboo mat, carefully lift the edge closest to you and begin rolling away from you, keeping the fillings tight. Moistening the edge of the nori will help seal the roll. Press gently to secure.

              Cut the Rolls: Using a sharp knife, cut the sushi roll into bite-sized pieces, dipping the knife in water to prevent sticking.

                Garnish and Serve: Sprinkle sesame seeds over the sushi pieces, and serve with soy sauce, pickled ginger, and wasabi on the side.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4