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Salmon Sushi roll

Salmon-intensify sushi roll with salmon sashimi as the filling along with fresh avocado and cucumber. The roll is made in uramaki style and then wrap-around by beautifully vibrant salmon slices. Eat it raw, with sauce and spicy mayo or bake it for mouthwatering flavor.
Author Victoria


  • 6 oz salmon sashimi-grade, block
  • small hass avocado
  • mini cucumber
  • 1 Tbsp masago
  • 1 sheet nori use ¾ sheet
  • ¾ cup cooked sushi rice
  • 2 Tbsp sushi vinegar

Garnishment - optional


  • Slice salmons into thin long slices (around 2x typical sashimi length).
  • For the ended rinds, preserve to use as filling.
  • Season sushi rice with sushi vinegar.
  • Cover bamboo mat with plastic wrap and lay on a flat surface.
  • Have another large plastic wrap over bamboo mat.
  • Tear nori to ¾ size, place over plastic wrap/bamboo mat.
  • Spread sushi rice evenly on top of nori.
  • Flip the rice/nori upside-down so that the rice side is now facing down onto bamboo mat
  • Arrange avocado, cucumber, masago and salmon sticks as filling.
  • Lift, tuck and roll into uramaki style sushi.
  • Now arrange and layer salmon slice onto plastic wrap.
  • Place the uramaki roll on top of salmon, and roll again.
  • Apply some pressure to help with binding.
  • Cut into bite-size then sprinkle on chop scallion and drizzle some spicy mayo and unagi sauce.
  • Serve immediately.