Baked Salmon Sushi Rolls (Print Version)
Oven-baked salmon paired with crisp veggies and creamy avocado, rolled in nori for a delicious sushi experience.
# Ingredients:
→ Rice and Seasoning
01 -
2 cups short-grain white rice, preferably Japonica
02 -
1 cup rice-wine vinegar
03 -
2 tablespoons sugar
04 -
1 teaspoon sugar
05 -
Kosher salt
→ Filling
06 -
12 ounces salmon, skin removed, preferably wild
07 -
2 carrots, peeled and julienned (1 cup)
08 -
2 mini cucumbers, julienned (1 cup)
09 -
½ teaspoon toasted sesame oil
10 -
¼ cup mayonnaise
11 -
1 avocado, halved and thinly sliced
12 -
1 tablespoon toasted sesame seeds
→ Assembly
13 -
6 sheets toasted nori
14 -
Soy sauce, for serving
# Steps:
01 -
Preheat oven to 400°F. Rinse rice thoroughly in several changes of water until the water runs clear. Allow the rice to drain in a sieve over a bowl for at least 20 minutes.
02 -
Slice ginger paper-thin along the grain to yield 1/2 cup. Bring a small pot of water to a boil, add ginger, and blanch for 5 seconds. Drain.
03 -
In a pot, combine 3/4 cup rice-wine vinegar, 2 tablespoons sugar, 2 tablespoons water, and a pinch of salt. Simmer and stir to dissolve the sugar. Reserve half the mixture to season the rice and add the blanched ginger to the remaining half. Cool completely.
04 -
Combine the rinsed rice with 2 1/2 cups water in a small pot. Bring to a boil, lower the heat to the lowest setting, and cover. Cook for about 12 minutes until tender and all water is absorbed. Let rice sit, covered, for an additional 10 minutes. Transfer to a large bowl and let cool for 5 minutes.
05 -
Fold in one-quarter of the reserved vinegar mixture into the rice using a wide spatula while fanning the rice to cool. Cover with a clean kitchen towel. Reserve the remaining vinegar mixture for assembly.
06 -
Season salmon generously with salt and let rest for 10 minutes. Pat dry and roast on a parchment-lined baking sheet for 8-10 minutes until just cooked through.
07 -
Toss julienned carrots and cucumbers with 1/4 cup rice-wine vinegar, 1 teaspoon sugar, 1 teaspoon salt, and toasted sesame oil. Set aside.
08 -
Place one sheet of nori, shiny-side down, on a bamboo rolling mat. Dampen your hands with the reserved vinegar mixture and press 3/4 cup rice evenly across the nori, leaving a 1/2-inch border. Spread 2 teaspoons mayonnaise across the center of the rice.
09 -
Layer 1/3 cup of the vegetable mixture, one portion of flaked salmon, and a few avocado slices across the middle of the rice. Sprinkle with sesame seeds. Using the bamboo mat, fold the bottom third of the nori toward the center, compressing lightly. Repeat the motion to complete the roll. Use a sharp knife dampened with vinegar mixture to cut into six pieces.
10 -
Repeat the process with the remaining nori sheets and ingredients. Serve the sushi rolls with reserved pickled ginger and soy sauce.