Salmon Roll recipe - ingredients, nutrition and when to eat it
This roll is made with salmon, cucumber, and cream cheese rolled in seaweed and rice.
This roll is made with salmon, cucumber, and cream cheese rolled in seaweed and rice. The crisp cucumber complements the smooth, rich salmon, making it perfect for lunch or a light dinner.
Japanese · 25 minutes to cook
Nutrition (per 383g serving): 621.3 kcal · protein 23.2g · carbohydrate 76.1g · fat 24.1g · sodium 861mg
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, it can make the seaweed soggy, so roll it when the rice is lukewarm.
Tips: Let the cream cheese sit at room temperature for about 5 minutes so it’s easier to spread in a long strip.
Tips: Dip the knife lightly in water each time you cut a piece for clean cross-sections.
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Ingredients (1 serving)
- Rice (white rice) — 1 cup
- Salmon — 80 g
- Cucumber — 40 g
- Cream cheese — 30 g
- Roasted seaweed — 2 sheet
- Vinegar — 1 tsp
- Sugar — 1 tsp
- Salt — 1 g
- Sesame seeds — 1 tsp
- Soy sauce — 1 tsp