Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (360 g) sushi rice, rinsed
- 2 1/4 cups (540 ml) water
- 6 tbsp (90 ml) unseasoned rice vinegar
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (9 g) fine sea salt
- 4 nori sheets (full size)
- 8 oz (225 g) sushi-grade salmon, cut into long strips
- 1 medium cucumber, seeded and cut into long matchsticks
- 1/2 cup (120 ml) water + 1 tsp rice vinegar (for sealing and sticky fingers)
- To serve: soy sauce, wasabi, pickled ginger
Do This
- 1. Cook rinsed rice with 2 1/4 cups water; rest covered 10 minutes.
- 2. Mix vinegar, sugar, and salt; fold into warm rice; cool 15 minutes.
- 3. Prep salmon and cucumber into long strips; set up a rolling station.
- 4. On nori (shiny side down), spread 3/4 cup rice, leaving a 1-inch (2.5 cm) strip bare.
- 5. Add salmon and cucumber; roll tightly with a bamboo mat; seal edge with vinegar-water.
- 6. Slice each roll into 8 pieces with a damp, sharp knife.
- 7. Serve with soy sauce, wasabi, and pickled ginger.
Why You’ll Love This Recipe
- Restaurant-style maki rolls you can confidently make at home with simple tools.
- Clean, fresh flavors: rich salmon, crisp cucumber, and tangy seasoned rice.
- Clear, step-by-step rolling and slicing tips so your sushi looks neat and holds together.
- Perfect for a fun dinner, date night, or DIY sushi party.
Grocery List
- Produce: 1 medium cucumber, optional scallions (for garnish)
- Dairy: none
- Seafood: 8 oz (225 g) sushi-grade salmon (see notes in steps for safety)
- Pantry: sushi rice, unseasoned rice vinegar, granulated sugar, fine sea salt, nori sheets, soy sauce, wasabi, pickled ginger
- Optional: toasted sesame seeds
Full Ingredients
Seasoned Sushi Rice
- 2 cups (360 g) sushi rice
- 2 1/4 cups (540 ml) water
- 6 tbsp (90 ml) unseasoned rice vinegar
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (9 g) fine sea salt
Filling
- 8 oz (225 g) sushi-grade salmon, skin removed, cut into strips about 1/2 inch (1.25 cm) thick and 6–7 inches (15–18 cm) long
- 1 medium cucumber (about 8 oz / 225 g), peeled if desired, halved lengthwise, seeds removed, cut into matchsticks about 1/4 inch (6 mm) thick
For Rolling and Serving
- 4 full-size nori sheets
- 1/2 cup (120 ml) water mixed with 1 tsp rice vinegar (for sealing the nori edge and keeping hands from sticking)
- Soy sauce, for dipping (about 1/4 cup / 60 ml for the table)
- Wasabi, to taste
- Pickled ginger, to taste
- Optional garnish: 1 tbsp toasted sesame seeds
Step-by-Step Instructions
Step 1: Rinse the rice well
Place the sushi rice in a fine-mesh sieve and rinse under cool running water, gently stirring the rice with your fingers, until the water runs mostly clear (usually 1–2 minutes). This removes excess surface starch so the rice cooks up tender but not gummy.
Drain the rice well for 2 minutes so you start with accurate water-to-rice cooking.
Step 2: Cook and rest the rice
Combine the rinsed rice and 2 1/4 cups (540 ml) water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat.
As soon as it boils, reduce to low, cover, and simmer for 18 minutes (do not lift the lid). Turn off the heat and let the rice stand, still covered, for 10 minutes.
Step 3: Make the sushi seasoning and cool the rice
While the rice rests, mix 6 tbsp (90 ml) rice vinegar, 2 tbsp (25 g) sugar, and 1 1/2 tsp (9 g) fine sea salt until fully dissolved. (If needed, warm it for 20 seconds in the microwave or over very low heat, then cool back to room temperature.)
Transfer the hot rice to a wide bowl (or a rimmed sheet pan for faster cooling). Drizzle the seasoning evenly over the rice, then use a rice paddle or spatula to fold the rice (slicing and turning motions rather than stirring).
Let the rice cool until just warm (about 15 minutes). Cover with a slightly damp towel while you prep fillings so the rice doesn’t dry out.
Step 4: Prep the salmon and cucumber (and set up your station)
Food safety note: Use salmon labeled sushi-grade (or intended for raw consumption), sourced from a trusted fishmonger. Keep it refrigerated until the moment you slice and assemble.
Slice the salmon into long, even strips so it lays neatly in the roll. Cut the cucumber into thin matchsticks; removing the seeds helps keep the roll from getting watery.
Set up a clean work area with: a bamboo sushi mat (wrapped in plastic wrap for easy cleanup, optional), a small bowl of vinegar-water for your fingers, the rice, fillings, nori, and a sharp knife.
Step 5: Spread rice on nori
Place 1 nori sheet on the sushi mat with the shiny side down (rough side up). Lightly dampen your fingertips in the vinegar-water.
Spread about 3/4 cup seasoned rice in an even layer over the nori, gently pressing so it adheres, covering the sheet except for a 1-inch (2.5 cm) strip at the far edge (this bare strip is for sealing).
If you like, sprinkle a pinch of toasted sesame seeds over the rice.
Step 6: Add the filling and roll tightly
Lay salmon strips and cucumber matchsticks horizontally across the rice, about 1 inch (2.5 cm) up from the near edge. Aim for an even line of filling so each slice has a nice balance.
Using the mat, lift the near edge and roll over the filling to form the first tight cylinder. Keep gentle, even pressure as you continue rolling forward. When you reach the bare nori strip, dab it lightly with the vinegar-water, then finish the roll to seal.
Place the roll seam-side down and gently “square” it by pressing with the mat so it’s evenly shaped.
Step 7: Slice cleanly and serve
Use a very sharp knife. Lightly dampen the blade with vinegar-water and slice the roll in half first. Line the halves up, then slice into 8 pieces total (each piece about 3/4 inch / 2 cm thick), wiping and dampening the blade between cuts as needed for clean edges.
Serve immediately with soy sauce, a small amount of wasabi, and pickled ginger on the side.
Pro Tips
- Keep rice workable: Rice should be warm to room temperature, not hot (it can soften the nori) and not cold (it gets stiff and harder to spread).
- Use damp hands and a light touch: Wet fingertips prevent sticking; pressing too hard mashes the rice.
- Don’t overfill: Too much salmon/cucumber makes the roll bulge and split. A single, even line of filling is easier to roll.
- Seal and shape: The bare nori strip plus a little vinegar-water makes a reliable seal; pressing with the mat helps a tight, tidy roll.
- Slice like a pro: A sharp knife + wiping between cuts is the key to clean circles instead of squished rolls.
Variations
- Spicy salmon maki: Mix 2 tbsp mayonnaise with 1–2 tsp sriracha; lightly coat salmon strips before rolling (best if you still keep the roll snug).
- Salmon-avocado: Replace half the cucumber with 1 small ripe avocado cut into strips (adds creaminess; slice gently so it doesn’t smear).
- Inside-out (uramaki) style: Wrap the sushi mat in plastic wrap, place rice on the mat, press nori onto rice, flip so nori is on top, add fillings, roll, then coat the outside with sesame seeds.
Storage & Make-Ahead
Sushi rolls are best eaten the day they’re made. If needed, wrap whole (unsliced) rolls tightly in plastic wrap and refrigerate for up to 24 hours. For the best texture, let chilled rolls sit at room temperature for 15 minutes before slicing and serving (rice hardens in the fridge). For make-ahead efficiency: cook and season the rice up to 2 hours ahead and keep it covered at room temperature with a barely damp towel; prep cucumber up to 1 day ahead (refrigerate in an airtight container). For raw salmon, prep as close to serving time as possible.
Nutrition (per serving)
Approximate, based on 4 servings (about 8 pieces each): 430 calories, 23 g protein, 60 g carbs, 10 g fat, 2 g fiber, 5 g sugar, 650 mg sodium (sodium varies widely depending on soy sauce used and dipping amount).
