Homemade Salmon Rolls

Ingredients for making homemade salmon rolls

  1. Rice for sushi 250 grams
  2. Nori seaweed leaf 4 pieces
  3. Salted salmon fillet 200 grams
  4. Fresh medium-sized cucumber 2 pieces
  5. Green onions 2-3 feathers
  6. Wasabi powder to taste
  7. Purified warm water 2-3 teaspoons
  8. Rice Vinegar 4 teaspoons
  9. Sugar to taste
  10. Salt to taste
  11. Soya sauce to taste
  12. Ginger pickled to taste
  • Main Ingredients: Salmon, Rice
  • Serving 4 servings
  • World CuisineAsian, Oriental


Bamboo mat, Cooker, Medium saucepan with a lid, Tablespoon, Teaspoon, Wooden spoon, Knife, Cutting board, Stewpan, Middle bowl, Plate - 3 pieces, Sieve, Wide serving dish, Small bowl, Saucer, Japanese wooden sticks

Cooking homemade salmon rolls:

Step 1: prepare the rice - the first stage.

To make salmon rolls at home, the first thing you need to do is cook rice. At the same time, rice should be special for sushi, because after cooking it holds its shape perfectly and it turns out not sticky. To do this, pour it into a sieve, and fill the pan in which it will be cooked, completely fill with ordinary running cold water. We put a sieve with rice in this container and with clean hands we mix rice grains well in water. Then we drain the water, raising the sieve, and repeat the same procedure 20-40 times until the water becomes clear.
Attention: the longer we wash the rice, the tastier we will get the rolls. The process is, of course, burdensome, but worth it. After pouring it into the pan and pour ordinary cool water in proportion 1 to 1.5 respectively.

Now put the pan on medium heat and bring the liquid to a boil. Immediately after that we cover the pan with a lid and make a minimum fire. Cook rice approximately 10 minutes. As soon as part of the water is absorbed into the rice grains, and part of the water evaporates and there is practically no liquid left in the container, turn off the burner and leave the rice in this state for 10 minutes but always under the cover.

Step 2: prepare a dressing for rice.

While our rice is cooling, we will prepare a special dressing for it, thanks to which it will become sharper and more interesting in taste. To do this, pour rice vinegar into a stewpan, add salt and sugar here (I usually add vinegar to this amount 2 teaspoons each) Now put the container on a small fire and mix everything thoroughly with a tablespoon until a homogeneous mass is formed. Immediately after that we turn off the burner and set the stewpan aside.

Step 3: prepare the rice - the second stage.

Pour the cooled rice into a medium bowl. Now we fill the rice with warm dressing and immediately, without hesitation, mix everything using a wooden spatula, and we can proceed to the next process of cooking the dish. Important: In no case do not pour vinegar dressing in one place, but pour over the entire surface of the rice and mix thoroughly.

Step 4: prepare the cucumbers.

We wash the cucumbers under running cool water and put it on a cutting board. Using a knife, cut off the ends of the vegetable and after - cut it into two halves along. Now each part is cut lengthwise into several parts. If desired, cucumbers can be cut into small sticks or cucumbers can be left in thick, long slices. The processed vegetable is transferred to a free plate.

Step 5: prepare the green onions.

We wash the feathers of green onions under running water, gently shake the vegetable from excess liquid and place it on a cutting board. Using a knife, finely chop the component and transfer to a free plate.

Step 6: prepare the salmon filet.

We lay the salmon fillet on a cutting board and, using a knife, cut into small sticks, just like cucumbers. Attention: if desired, the fish can be cut into thin pieces, the taste of the rolls from this will become more delicate. The processed salmon is transferred to a clean plate.

Step 7: Cooking Wasabi

Pour into a small bowl 2-3 teaspoons wasabi and fill it with warm purified water. Immediately after that, mix everything thoroughly with a tablespoon or teaspoon until we get a homogeneous mass without lumps. In principle, wasabi is ready, only now it is necessary to determine the consistency. If you like pretty thick Japanese horseradish, then leave it in that state. But, if you are a lover of more liquid wasabi, then add a little more purified warm water or soy sauce to it and again mix everything well until smooth.
We cover the finished wasabi with an ordinary saucer and set aside to insist for another 10-15 minutes. During this time, it will infuse and become even more fragrant.

Step 8: prepare homemade salmon rolls.

So, we spread Japanese algae with a shiny side down one by one on a bamboo mat and begin to form rolls. We spread rice in a thin layer, spreading it over the entire surface of the nori. Attention: at the same time, we leave a little empty space from two opposite edges, approximately 1-1.5 centimeters in order to make rolls easier later.

In the middle of the rice layer with a teaspoon, apply a small amount of wasabi. We spread the cucumber sticks on top.

And with the last layer we spread slices of salmon fillet. At the same time, if you cut the fish into cubes, then we spread them next to the cucumber blocks. If desired, the filling can be sprinkled with a small amount of chopped green onions.

Now, holding the rug over the edge from the side where we have an empty place on the nori, we begin to tightly fold it into a roll. Important: the rug itself does not need to be wrapped inside the roll, but simply hold it by the edge, thereby helping to wrap the nori itself with the filling.

Then, cut the finished roll across with a sharp knife into about 6 pieces and transfer to a wide serving dish. After that, repeat the procedure, and so on, until we run out of components. Attention: so that the rolls do not stick to the knife and are well cut, it must be constantly moistened in water.

Step 9: serve homemade salmon rolls.

Immediately after cooking, homemade salmon rolls can be served. If desired, the dish can be sprinkled with chopped green onions.

Enjoy rolls better with wasabi, pickled ginger and soy sauce. To do this, pour a small amount of sauce into a small bowl, put ginger on the saucer and now, using wooden sticks, take one roll, dip it in soy sauce and eat, and after that we will seize everything with fragrant ginger. For the sharpness of taste, wasabi is added to soy sauce, everything is mixed well with chopsticks until smooth and only after that they enjoy rolls.
Good appetite!

Recipe Tips:

- As a drink for homemade rolls with salmon, sake - rice wine or a small bottle of beer - is perfect.

- In order to make spicy wasabi, you need to add 1 teaspoon or tablespoon of rice vinegar to the thick mixture.

- In addition to cucumbers, you can add avocado or cream cheese to the rolls.

- But you can decorate homemade salmon rolls with red or black caviar, sprinkle with fried sesame seeds or tobiko - flying fish caviar.