How to Make Basic Salmon Sushi at Home
If you’ve never made sushi before, this is the perfect place to start.
Once you get comfy with the rice and rolling, you can experiment with whatever fillings you like. It’s simple, satisfying, and makes you feel weirdly accomplished by the end.
Go on, give it a go - you might just find your new favourite home-cooked meal.
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About this recipe
A Bite of History
Sushi might seem like a modern, trendy dish - but it actually dates back centuries. It began in Japan as a way of preserving fish by fermenting it with rice.
Over time, this evolved into what we now know as sushi, where vinegared rice is paired with fresh ingredients like fish and vegetables.
The rolled kind (maki) that most of us are familiar with became especially popular in the Edo period (think 1800s Tokyo), where it was sold as quick street food.
Yep - sushi started as the original Japanese fast food.
From Tokyo Streets to Global Treat
These days, sushi is everywhere - from high-end omakase counters to pre-packed boxes at your local supermarket.
It’s gained massive popularity around the world because it’s fresh, light, and easy to customise.
People love that it feels like a clean, nourishing meal that still hits that satisfying, umami craving.
Why Make Sushi at Home?
Besides the fact that it’s kinda fun and therapeutic, making sushi at home is way more affordable than constantly ordering out.
You can tailor every roll to your taste, play with different fillings, and avoid the upcharge of a takeaway box.
Plus, it’s a great activity for a solo evening in or even a casual dinner party - everyone gets hands-on, and it’s always a vibe.
Why Start with Salmon?
Salmon is one of the most beginner-friendly ingredients to use in sushi. It’s mild, buttery, and has a soft texture that pairs beautifully with seasoned sushi rice.
It also tends to be more widely available in sushi-grade form compared to other raw fish options.
And if you're not quite ready to try raw salmon, no stress - you can start with smoked salmon or even cooked teriyaki-style salmon and still get those sushi feels.
Ingredients
For the sushi rice
- 1 cup sushi rice (short-grain Japanese rice)
- 1 cup water
For the sushi vinegar
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the filling
- Sushi-grade salmon (sliced into thin strips)
- Nori sheets (seaweed)
- Optional extras: cucumber sticks, avocado slices, or pickled radish
To serve
- Soy sauce
- Pickled ginger
- Wasabi (optional)
Pair it with
Instructions
1. Rinse + cook the rice
Rinse the sushi rice a few times until the water runs clear - this helps it get that perfect sticky texture.
Cook according to your rice cooker or stovetop instructions (generally a 1:1 rice-to-water ratio).
2. Season the rice
While the rice is still hot, mix the rice vinegar, sugar, and salt together and gently fold it into the rice. Let it cool to room temp before rolling.
3. Prep your salmon
Make sure your salmon is sushi-grade - this is important! Slice it into thin strips.
If you're not confident with raw fish yet, you can start with cooked options like smoked salmon or even teriyaki chicken.
4. Roll it up
Place a sheet of nori on a bamboo mat (shiny side down), and spread a thin layer of rice over the sheet, leaving about 2cm at the top edge bare.
Lay your salmon (and any extras like cucumber or avo) in a line across the bottom third of the rice.
5. Roll and slice
Using the mat, roll it tightly from the bottom up. Wet the bare edge of the nori to seal it shut.
Use a super sharp knife (and wipe it between cuts) to slice your roll into 6–8 bite-sized pieces.
Tips
- Don’t stress if your rolls aren’t perfect - mine weren’t either at first! It gets easier with practice.
- If you’re nervous about raw fish, try it with cooked salmon, crab sticks, or even tofu first.
- Wet your hands slightly when handling the rice so it doesn’t stick like crazy.
FAQs
1. Do I really need sushi-grade salmon?
Yes! Sushi-grade salmon is carefully handled and frozen at very low temperatures to kill any potential parasites, making it safe to eat raw.
If you’re not sure about raw fish, you can start with smoked salmon or cooked salmon for a similar flavour profile.
2. Can I use regular rice?
Sushi rice is key to getting that sticky, slightly vinegary texture that holds everything together.
Regular rice won’t give you the same result, so try to get sushi rice (short-grain, Japanese rice). It’s available in most grocery stores, or you can order it online.
3. How do I roll sushi without a bamboo mat?
No bamboo mat? No problem! You can use a clean kitchen towel or a silicone baking mat as an alternative. Just be gentle and roll carefully - you want to keep it tight but not squish the rice.
4. What if my sushi doesn’t stick together?
If your sushi isn’t sticking, it could be because the rice isn’t sticky enough or you didn’t wet the nori (seaweed) edge before sealing the roll.
Make sure your rice is cool, and remember to wet the nori’s bare edge with a little water before closing the roll.
5. Can I make sushi rolls ahead of time?
Sushi is best eaten fresh, but you can prep your ingredients ahead of time (slice the salmon, prep the veggies, and cook the rice).
If you make the rolls too far in advance, the rice may dry out or the nori can get soggy, so try to roll and serve as close to eating time as possible.
6. What are some other fillings I can try?
If you’re feeling adventurous, try adding:
- Avocado
- Cucumber
- Pickled ginger
- Tempura shrimp
- Cream cheese
- Spicy mayo
- Crab sticks (surimi)
You can really make sushi your own!
7. Can I use store-bought sushi rice seasoning?
Absolutely! If you’re short on time or don’t want to mix up your own seasoning, store-bought sushi rice seasoning (usually a blend of rice vinegar, sugar, and salt) works great.
Just be sure to follow the instructions on the bottle for the right proportions.
Video demonstration
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