Salmon Maki Rolls
These salmon maki rolls are simple, fresh, and beautifully refined—tender salmon wrapped in nori with sushi rice for a polished, restaurant-worthy roll.
Prep Time
60 mins
Difficulty
Normal
Servings
3 - 4 People
Recipe Gallery
Ingredients
4 cups prepared sushi rice, plus more as needed
1 pound fresh salmon, thinly sliced or chopped
1 medium ripe avocado, peeled, seeded, and sliced
1 English cucumber, thinly sliced
6 - 8 toasted nori sheets
For Serving: soy sauce, pickled ginger, wasabi paste, sesame seeds
Instructions
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay one sheet of nori, shiny side down, on the mat.
Add about ¼ cup sushi rice (or more as needed). With slightly moistened hands, gently spread the rice evenly over the nori.
Arrange a few slices of salmon, cucumber, and avocado in a line across the lower third of the rice.
Start to roll with your hands to get started, then use the mat to roll and squeeze the maki. Continue with the remaining nori and rice.
Use a sharp knife to cut the rolls into pieces and serve with the soy sauce, pickled ginger and wasabi paste. Garnish with sesame seeds.
Chef's Tips
Maki rolls are all about balance—clean flavor, gentle texture, and just enough contrast to keep every bite interesting. If salmon isn’t the mood (or it’s not the freshest option at the market), swap in sweet crab or silky tuna for a different kind of luxury. Prefer to keep it plant-forward? Go vegetarian with shredded carrot for brightness and crunch, then add cucumber or avocado to keep the roll feeling lush, not lean. The goal is always the same: a roll that’s light, layered, and beautifully composed.