Go Back
Before diving into the recipe for baked salmon sushi, it's essential to grasp the foundational elements of sushi itself. At its core, sushi consists of vinegared rice combined with a variety of ingredients, which can include seafood, vegetables, and sometimes tropical fruits.
Print

Baked Salmon Sushi

Discover the delightful world of baked salmon sushi, a delicious twist on a classic dish that's perfect for any sushi lover! This innovative take combines rich, flavorful baked salmon with sushi rice and fresh veggies for a nutritious meal. Learn the basics of sushi-making, from perfecting sushi rice to assembling your rolls. Enjoy the health benefits of omega-3s and fresh ingredients while impressing friends and family with your culinary skills! #BakedSalmonSushi #SushiRecipe #HomemadeSushi #HealthyEating #Foodie

Ingredients

1 cup sushi rice

1 ¼ cups water

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

2 sheets nori (seaweed)

8 ounces fresh salmon fillet, skinless

1 tablespoon soy sauce

1 teaspoon sesame oil

1 avocado, sliced

½ cucumber, julienned

1 tablespoon wasabi (optional)

1 tablespoon pickled ginger (for serving)

Sesame seeds (for garnish)

Green onions, finely chopped (for garnish)

Instructions

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or bring to a boil, then cover and simmer on low heat for about 20 minutes until water is absorbed. Remove from heat and let it sit for 10 minutes.

    Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

      Prepare the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillet on a lined baking tray. Drizzle with soy sauce and sesame oil. Bake for 12-15 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: Place a bamboo sushi mat on a clean surface. Lay one sheet of nori shiny side down on the mat. Wet your hands to prevent sticking, then take about half of the cooled sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

          Add Fillings: On top of the rice, place a few slices of baked salmon, avocado, and julienned cucumber horizontally across the center. If you like a kick, add a thin line of wasabi along the center.

            Roll the Sushi: Using the bamboo mat, carefully roll the sushi away from you, pressing firmly to keep it tight. Roll until the edge of the nori reaches the border of the rice. Wet the top edge of the nori to seal it closed.

              Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean edges. Arrange on a plate, sprinkle with sesame seeds and green onions, and serve with pickled ginger on the side.

                Prep Time: 20 mins | Total Time: 50 mins | Servings: 2-4