Go Back
Sushi has captured the hearts and palates of food enthusiasts around the globe, evolving from its humble origins in Japan to become a staple in culinary culture. Renowned for its delicate flavors, artistic presentation, and fresh ingredients, sushi represents a harmonious blend of tradition and innovation. Among the various forms of sushi, baked sushi rolls have emerged as a delectable twist, offering a unique texture and flavor profile that appeals to those seeking a warm, comforting alternative to traditional raw sushi.

Baked Salmon Sushi

Discover the delightful flavors of homemade baked salmon sushi rolls with this easy recipe. Perfect for sushi lovers, it combines seasoned sushi rice, tender baked salmon, creamy avocado, and crisp cucumber all wrapped in nori. Each bite is a delicious blend of textures and tastes, perfect for sharing at gatherings or enjoying as a special treat. Serve with wasabi and pickled ginger for an authentic experience. Dive into your sushi adventure today!
Print Recipe Pin Recipe

Ingredients
  

1 cup sushi rice

1 1/4 cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/2 pound salmon fillet, skinless and boneless

1 tablespoon soy sauce

1 teaspoon sesame oil

1 avocado, sliced

1 small cucumber, julienned

4 sheets nori (seaweed)

2 tablespoons cream cheese (optional)

Sesame seeds, for garnish

Wasabi and pickled ginger, for serving

Instructions
 

Prepare the Sushi Rice:

    - Rinse the sushi rice under cold water until the water runs clear. Drain well.

      - In a medium saucepan, combine rinsed rice and water. Bring to a boil over medium heat.

        - Once boiling, reduce heat to low, cover, and simmer for about 18 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

          Season the Rice:

            - Transfer cooked rice to a large bowl.

              - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Drizzle over hot rice and gently fold to combine, being careful not to mash the rice. Let it cool to room temperature.

                Bake the Salmon:

                  - Preheat your oven to 375°F (190°C).

                    - Place the salmon fillet on a baking sheet lined with parchment paper.

                      - Brush the fillet with soy sauce and sesame oil. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool, then flake it into bite-sized pieces.

                        Assemble the Sushi Rolls:

                          - Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down.

                            - Wet your hands with water to prevent sticking and take a handful of seasoned sushi rice (about 1/2 cup). Spread the rice evenly over the nori, leaving a 1-inch border at the top.

                              - Layer the flaked salmon, avocado slices, cucumber sticks, and cream cheese (if using) across the center of the rice.

                                Roll the Sushi:

                                  - Starting from the bottom, use the bamboo mat to tightly roll the nori away from you, pressing gently to keep the roll tight. Roll until reaching the uncovered border.

                                    - Moisten the edge of the nori with a little water to seal the roll.

                                      Slice the Rolls:

                                        - Using a sharp, wet knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

                                          Garnish and Serve:

                                            - Sprinkle sesame seeds on top if desired. Arrange the sushi pieces on a plate. Serve with wasabi and pickled ginger on the side.

                                              Prep Time: 30 min | Total Time: 1 hr | Servings: 4