Salmon Sushi Roll recipe - ingredients, nutrition and when to eat it
This sushi roll is made with tangy seasoned rice, salmon, and crisp vegetables rolled up in seaweed.
This sushi roll is made with tangy seasoned rice, salmon, and crisp vegetables rolled up in seaweed. The tender, savory salmon, mild rice, and refreshing crunch make it a great choice for lunch or a light dinner.
Japanese · 20 minutes to cook
Nutrition (per 319g serving): 476.6 kcal · protein 18.9g · carbohydrate 56g · fat 19.3g · sodium 361.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, the seaweed can turn soggy, so let it cool until it feels just warm to the touch.
Tips: Gently pat the salmon dry with a paper towel to keep the roll from slipping.
Tips: Dampen the knife with a little water when slicing so the rice sticks less.
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Ingredients (1 serving)
- Cooked rice — 0.8 cup
- Fresh salmon — 80 g
- Roasted seaweed — 1 sheet
- Cucumber — 30 g
- Avocado — 40 g
- Vinegar — 2 tsp
- Sugar — 0.5 tsp
- Salt — 0.2 tsp
- Wasabi — 0.2 tsp
- Toasted sesame seeds — 0.5 tsp