Baked Salmon Sushi Rolls

Baked salmon sushi rolls bring the fun of sushi night to your own kitchen with no raw fish or special equipment required. This recipe takes everything you love about classic sushi and makes it approachable and absolutely delicious fresh from the oven.

Ingredients

• Short grain white rice: choose Japonica for the perfect sticky texture that holds rolls together
• Rice wine vinegar: look for a brand with no added color or artificial flavors brightens up the rice
• Sugar: essential for balanced seasoned rice and quick pickling the ginger
• Kosher salt: brings out flavor without being too harsh
• Salmon: always pick wild for more flavor and firmer texture
• Carrots: opt for fresh firm carrots they add vibrant crunch
• Mini cucumbers: the smaller types keep things crisp and sweet in each bite
• Toasted sesame oil: rich nutty taste makes veggies addictive here
• Mayonnaise: choose a creamy style for the best mouthfeel in the roll
• Avocado: ripe but not too soft chunks hold together when rolling
• Toasted sesame seeds: use freshly toasted for the best aroma
• Nori sheets: make sure they are fresh and crisply toasted for easy rolling
• Soy sauce: for dipping always use a good quality brand

Step-by-Step Instructions

Prep the Rice:

Rinse rice in a bowl with several changes of water until the liquid is almost clear to remove extra starch and yield fluffy sticky rice. Allow the rinsed rice to drain in a sieve over a bowl while preparing the other ingredients for at least twenty minutes.

Make Pickled Ginger:

Slice ginger as thinly as possible using a mandoline or sharp peeler to get delicate slices. Blanch in rapidly boiling water for only a few seconds to take away raw sharpness and then drain well.

Mix Vinegar Seasoning:

Heat vinegar with sugar water and a pinch of salt in a saucepan only just until the sugar is dissolved. Divide the mixture half for flavoring the rice and half for pickling the ginger. Set both aside to cool fully.

Cook the Sushi Rice:

Bring rice and measured water to a gentle boil in a small pot then lower heat and cover. Allow it to steam undisturbed about twelve minutes until the water is fully absorbed. Let the rice rest covered for ten extra minutes before fluffing into a wide bowl.

Season and Cool the Rice:

Fold in some of the reserved vinegar mixture with a wide spatula cutting through the rice instead of stirring to avoid smashing the grains. Fan the rice as you do this to cool it down quickly for best sushi texture. Cover with a clean towel to prevent drying.

Roast the Salmon:

Pat salmon absolutely dry then season it well with salt and let it sit briefly before roasting on parchment until just cooked through and still moist inside. Cool and flake into hearty chunks that will fill your sushi perfectly.

Season the Vegetables:

Mix julienned carrots and cucumbers with more rice vinegar salt sugar and a drizzle of toasted sesame oil tossing to coat all pieces evenly. Let sit while prepping other components so the flavors can blend.

Set Up and Assemble:

Lay out nori sheets with the shiny side down on your bamboo rolling mat. Moisten hands with vinegar mixture to prevent rice from sticking. Press a thin even layer of rice leaving clean borders for easier sealing. Spread mayo down the center for creaminess.

Fill and Shape the Rolls:

Pile on your vegetables salmon and ripe avocado slices down the middle then dust lightly with sesame seeds. Gently but firmly use your mat to roll everything up keeping pressure even as you go. Wet a sharp knife with vinegar mix and cut the roll into tidy pieces.

Repeat and Serve:

Continue with the remaining ingredients. Serve all rolls with homemade pickled ginger and plenty of soy sauce for dipping.

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Salmon was always a family favorite for us because its flavorful richness stands up beautifully to pickling and seasoning and seeing everyone gather around the table to roll together is one of my fondest memories of cooking with my kids

Storage Tips

Baked salmon sushi keeps best in an airtight container in the fridge for up to two days. To keep the nori from losing crispness store rolls wrapped in a paper towel inside the container and slice right before serving. Avoid freezing as rice loses its texture.

Ingredient Substitutions

Feel free to swap the salmon with cooked shrimp or even crabmeat. If you do not have cucumbers try thinly sliced bell peppers or even blanched asparagus spears for crunch. A vegan version is also delicious using roasted sweet potato or seasoned tofu in place of fish.

Serving Suggestions

Serve your rolls with wasabi and extra pickled ginger for more zing. A crisp green salad tossed with sesame dressing is a simple side. I love setting out a platter with sliced rolls and letting everyone help themselves at a party or family meal.

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Cultural and Historical Context

Baked sushi rolls like these are inspired by traditional Japanese sushi but offer an approachable cooked alternative for home cooks. The method blends Japanese technique with creative modern adaptations especially popular in America where cooked and fusion sushi styles have become much loved.

Recipe FAQs

→ Can I substitute another fish for the salmon?

Tuna, cooked shrimp, or even roasted tofu can be used in place of salmon for a different flavor and texture.

→ How do I prevent the rice from sticking to my hands?

Keep your hands damp with the reserved vinegar solution when handling rice to avoid sticking during assembly.

→ What is the best way to cut the sushi rolls cleanly?

Use a sharp knife dipped in the leftover vinegar mixture to help slice the rolls without squashing them.

→ Can I make this dish in advance?

Yes, you can prepare and refrigerate the rolls a few hours ahead, but they’re best enjoyed fresh for texture.

→ Are there any suggested dipping sauces?

Soy sauce is classic, but you can also try wasabi or a drizzle of spicy mayo for extra zest.

→ What type of rice works best?

Short-grain white rice, ideally Japonica, gives the best sticky texture for rolling and holding the sushi together.