Salmon Sushi – How to Make Perfect Nigiri, Sashimi & Rolls at Home
Learn how to make delicious salmon sushi at home with this easy guide. From salmon nigiri and sashimi to spicy salmon rolls, this recipe walks you through everything you need—including how to select sushi-grade salmon, prepare sushi rice, and assemble beautiful sushi pieces like a pro.
Equipment
- ✅ Sharp Sushi Knife (Yanagiba or Sashimi Knife) – For precise slicing of salmon.
- ✅ Bamboo Rolling Mat (Makisu) – To roll maki sushi neatly.
- ✅ Cutting Board – Preferably wooden or plastic, used only for raw fish.
- ✅ Rice Cooker or Pot with Lid – For perfectly cooked sushi rice.
- ✅ Sushi Rice Paddle (Shamoji) – Helps mix rice without crushing it.
- ✅ Tweezers or Fish Bone Pliers – To remove pin bones from salmon.
- ✅ Plastic Wrap – To prevent rice from sticking while rolling sushi.
- ✅ Damp Kitchen Towel – Keeps hands moist and prevents rice from sticking.
Ingredients
- For Sushi Rice:
- 1 ½ cups Japanese short-grain sushi rice
- 2 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- For Salmon Nigiri & Sashimi:
- 6 oz sushi-grade salmon thinly sliced against the grain
- 1 tsp wasabi optional
- Soy sauce for dipping
- Pickled ginger for serving
- For Salmon Sushi Rolls Maki & Spicy Salmon Roll:
- 2 sheets nori seaweed
- ½ avocado sliced thinly (optional)
- ½ cucumber julienned (optional)
- 1 tbsp spicy mayo mix 2 tbsp Japanese mayo + 1 tbsp sriracha
- ½ tsp sesame seeds optional, for garnish
Instructions
- Step 1: Prepare Sushi Rice
- 1️⃣ Rinse the rice: Place sushi rice in a bowl and rinse under cold water 3–4 times until water runs clear.
- 2️⃣ Cook the rice: Use a rice cooker or a pot on the stove (1½ cups rice to 2 cups water). Let it steam for 10 minutes after cooking.
- 3️⃣ Season the rice: Heat rice vinegar, sugar, and salt in a pan (do not boil). Mix into the rice and let cool.
- Step 2: Prepare the Salmon
- 1️⃣ Check for pin bones: Run your fingers over the salmon and remove any bones with tweezers.
- 2️⃣ Slice the salmon:
- For Nigiri: Cut 2.5-inch long, ¼-inch thick slices.
- For Sashimi: Cut thin slices at a 45-degree angle.
- For Rolls: Cut salmon into thin strips or dice it finely for spicy salmon rolls.
- Step 3: Make Salmon Nigiri
- 1️⃣ Wet your hands with water to prevent rice from sticking.
- 2️⃣ Shape the rice: Take a small amount of rice (about a ping-pong ball size) and form an oval shape.
- 3️⃣ Apply wasabi (optional): Place a tiny dab of wasabi on the underside of a salmon slice.
- 4️⃣ Place salmon on top of the rice, pressing lightly with two fingers.
- Step 4: Make a Salmon Sushi Roll (Maki & Spicy Salmon Roll)
- 1️⃣ Place a nori sheet on a bamboo mat (shiny side down).
- 2️⃣ Spread a thin layer of sushi rice on the nori, leaving a ½-inch border at the top.
- 3️⃣ Add fillings (salmon, avocado, cucumber, or spicy salmon mixture).
- 4️⃣ Roll the sushi tightly using the bamboo mat, applying gentle pressure.
- 5️⃣ Slice the roll into 6–8 pieces using a sharp, wet knife.
- Step 5: Serve and Enjoy!
- ✅ Arrange sushi neatly on a plate.
- ✅ Serve with soy sauce, wasabi, and pickled ginger.
- ✅ Enjoy immediately for the freshest taste!
Notes
Only use sushi-grade salmon to ensure safety when eating raw fish.
Keep sushi rice at room temperature—do not refrigerate.
Use a sharp knife and wipe it with a damp towel between cuts to prevent sticking.
If you’re new to sushi-making, start with simple salmon nigiri before trying rolls
Keep sushi rice at room temperature—do not refrigerate.
Use a sharp knife and wipe it with a damp towel between cuts to prevent sticking.
If you’re new to sushi-making, start with simple salmon nigiri before trying rolls