Easy Homemade Sushi Rolls (Step by Step Recipe!)
This Easy Homemade Sushi Rolls recipe shows you step by step how to make these smoked salmon sushi rolls from scratch. They are fresh and flavorful, packed with smoked salmon, avocado, cucumber and sticky sushi rice wrapped in toasted nori seaweed. No raw fish, easy to customize, and perfect for beginners.
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Why This Recipe is So Good
Easily customizable with no raw fish. This recipe is made using smoked salmon, so just in case you have concerns about eating raw fish, you can still enjoy delicious homemade sushi. If you want, swap the smoked salmon out for imitation crab meat sticks, surimi seafood sticks, or make this recipe completely vegan by leaving out the fish entirely.
This recipe makes 7 sushi rolls or 56 pieces, which is perfect for larger gatherings, but you can split this recipe in half if serving just a few people. Homemade sushi is a much more cost-effective and budget-friendly option than grocery store sushi made with fresher ingredients.
This smoked salmon and avocado sushi recipe is super easy to make and perfect for beginners. My tip would be to make sure you have all your ingredients prepped and your tools ready before you start. From there, everything comes together in just a few minutes.
Ingredients You’ll Need for Homemade Smoked Salmon Sushi Rolls
- Sushi rice. I have a recipe linked here for Instant Pot Sushi Rice that goes over everything you need to know about making homemade sushi rice. You will need 1 batch of sushi rice to make 7 sushi rolls.
- Nori sheets. These are the traditional seaweed wrappers used to wrap the sushi rolls. You can wrap the rolls with the rice on the outside or on the inside. I find that wrapping the rice on the inside is the easiest way to make sushi rolls, especially for beginners.
- Fillings. This is the best part about homemade sushi rolls because there are an endless amount of toppings and combinations you can make. We usually stick with just smoked salmon, cucumber, carrot, and avocado. You can also add tuna, cream cheese, or go all veggie. Whataver you decide will be delicious!
- Toppings and sides. You can eat your sushi rolls plain or add whichever sides and toppings you love the best. Popular toppings are – wasabi, pickled ginger, sushi sauce, soy sauce, and spicy mayo.
How to Make Homemade Sushi Rolls Step by Step
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Prep your sushi rice and chop vegetables
Step 1. Start by prepping your sushi rice. This should be done 30 minutes to 1 hour in advance. This Instant Pot Sushi Rice Recipe is quick and easy to use.
Step 2. Set everything out in front of you on a counter or table. This will make it easier to make the sushi rolls because it’s really an assembly line process. It is also nice to have a serving platter handy as well to place the sushi after they have been rolled. While the rice is cooking, chop the vegetables and gather nori sheets, the rest of the sushi supplies.
Assemble sushi rolls
Step 3. Place the bamboo sushi mat into a plastic gallon bag. This makes it so much easier to make the rolls without any mess. Place the nori sheet onto the mat. Measure out ½ cup of sushi rice, and spread it out evenly with a silicone spatula or a spoon. Make sure to leave a 1-inch space at the end of the nori sheet away from you.
Step 4. Place your toppings on the end of the nori sheet closest to you. Lift up the edge of the bamboo mat and gently but firmly fold it over your toppings making sure to hold the topping inside as you roll. Use both hands to squeeze the roll starting from the middle outwards. Continue rolling, but after each roll firmly squeeze the roll to create a tight roll. When you get to the end of the nori sheet without any rice, dip your fingers into the small bowl of water and lightly moisten it. Then continue rolling. Set aside.
Step 5. Repeat steps 3 – 4 with the remaining rice, vegetables, and nori sheets. You should have 7 rolls.
Chill sushi rolls then slice and serve
Step 6. Wrap each roll tightly with plastic wrap then Chill the rolls for at least 30 minutes – 1 hour before serving.
Step 7. When you are ready to serve, cut the ends off each roll. Then cut into 1-2 inch pieces. You should get 8 pieces total per roll. Place on a serving platter with your favorite sushi toppings and sides. Enjoy!
Frequently Asked Questions —
All you need to make homemade sushi is a bamboo sushi mat, a pot of sushi rice, your favorite sushi fillings and toppings, and a sharp knife!
There are so many things you can fill sushi rolls with. You can switch up the protein by choosing either smoked, baked, or poached salmon, tuna, or tofu. You can go all veggie – a mix of your favorite vegetables – cucumber, carrots, avocado, bean sprouts, or simply have an avocado or cucumber roll. Or you could add cream cheese or top with a spicy mayo sauce.
Looking For More Recipes?
- Smoked Salmon Caesar Salad
- Smoked Salmon Avocado Sushi Bowls
- Beef and Broccoli Stir Fry
- Chicken and Broccoli Noodle Stir Fry
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Easy Homemade Sushi Rolls (Step by Step Recipe!)
Equipment
- Bamboo mat and plastic gallon bag
- Cutting mat or cutting board
- Silicone spoon
Ingredients
- 1 batch 4 cups cooked seasoned sushi rice
- 7 toasted Nori sheets
- 2 avocados peeled and thinly sliced
- 1 cucumber thinly sliced
- 3 carrots thinly sliced
- 16 oz smoked salmon about 2 ounces per roll
- 4 oz Cream cheese optional, cut into thin logs
Optional toppings/ sides
- Wasabi
- Pickled ginger
- Soy sauce
- Toasted sesame seeds for garnish
Instructions
- Start by prepping your sushi rice, chopping all your vegetables, and gathering all your tools. Sushi-making is an assembly line, and it will go more quickly if you have everything ready before you start.
- Start by placing the bamboo mat inside a plastic gallon bag. This makes the rolling process so much easier.
- Place one sheet of nori onto the bamboo mat, then add ½ cup of cooked seasoned sushi rice. Spread evenly with a spoon, leaving a 1-inch space without rice on the section of the nori sheet away from you.7 toasted Nori sheets, 1 batch
- Next place 2 -3 slices of avocado, a few sticks of cucumber, carrots, a thin log of cream cheese if using, and a few slices of smoked salmon at the end of the nori sheet closest to you. Grab the edge of the bamboo mat and gently but firmly fold it over the fillings, using your hands to hold the filling inside as you roll. Squeeze the roll to make sure everything is in place starting from the middle and pressing outwards. We want the roll to be as tight as possible without squeezing out the fillings. Then fold the roll over again until you reach the end, squeezing the roll each time.2 avocados, 1 cucumber, 3 carrots, 4 oz Cream cheese, 16 oz smoked salmon
- Set aside and repeat with remaining nori sheet and filling. You should have 7 rolls total.
- Allow the sushi rolls to chill before cutting and serving for the best taste.
- When you are ready to serve. Use a sharp knife to cut the ends of the sushi rolls off, then cut the rolls 1 – 2 inches thick. You should have 8 pieces per roll.
- Serve sushi rolls on a platter with soy sauce and wasabi. Enjoy!
Notes
Tips and Tricks
- Place your bamboo mat in a plastic gallon bag. This will keep your mat clean
- Wrap sushi rolls tightly in plastic wrap then store in a plastic gallon bag to prevent the sushi from drying out in the refrigerator.
- Feel free to split this recipe in half if you are making sushi rolls for yourself or a smaller group of people. The rolls are only good in the fridge for 3 days, any longer than that and the rice will be dry and hard and the rolls won’t taste as fresh.
- Don’t add too much rice otherwise there won’t be enough room for the add-ins and it will be harder to roll and seal.
Love it taste just like you’re in the restaurant if not better
Aawww, thanks so much!