Salmon Sushi

There’s something undeniably special about sushi. It’s one of those dishes that feels both simple and sophisticated, light yet full of flavour, and always beautifully presented, even with my limited abilities. One of my favourites to make and serve as a starter or appetiser is Salmon Sushi – a delightful little roll where Japanese sushi rice is wrapped around a tender prawn, then finished with a blanket of fresh salmon. Each piece becomes a neat, glossy log, perfect for picking up with chopsticks and savouring in a single bite.

Now, salmon is a natural star in salmon sushi. Its buttery texture and rich, clean flavour are a perfect match for rice, but when it’s paired with prawn at the centre, the result is something truly wonderful. The prawn adds a juicy bite, just enough sweetness, and a gentle contrast in texture. This is the kind of sushi that looks impressive enough for a dinner party but is also approachable for anyone new to making sushi at home.

What I love most about this dish is how versatile it can be. While the salmon and prawn combination is classic, you can easily swap or add other ingredients to suit your mood or the tastes of your guests. A sliver of creamy avocado tucked inside brings a luxurious smoothness, while crisp cucumber adds a refreshing crunch. If you fancy a little heat, a smear of wasabi or a thin slice of pickled ginger can take the flavour to another level. Even a sprinkling of toasted sesame seeds inside or on top gives a subtle nuttiness that complements the richness of the fish beautifully.

For those who don’t eat prawn, there are plenty of alternatives that still work wonderfully. Try crab meat (fresh or imitation) for a traditional California-style feel, or even thinly sliced vegetables such as carrot, bell pepper, or asparagus for a vegetarian-friendly version. Some people also like to tuck in a drizzle of spicy mayonnaise or a streak of teriyaki sauce for an extra punch of flavour. The beauty of sushi is that it’s a canvas – once you know the basics, you can be as creative as you like.

Presentation is key when it comes to salmon sushi, in fact any sushi. Each roll of salmon-wrapped rice should be sliced neatly into even pieces, revealing that beautiful prawn centre. They’re small, delicate, and visually striking – the kind of appetiser that gets people talking before they’ve even taken a bite. Arrange them on a platter with care, perhaps garnished with a few sprigs of fresh herbs, thin slices of pickled radish, or even a scattering of edible flowers if you’re feeling extra fancy.

Of course, no sushi experience is complete without the right accompaniments. The flavours of Salmon Sushi are best enhanced when paired with little extras that balance and contrast. Here are a few classic options to serve alongside:

What to Serve with Salmon Sushi

• Soy sauce (for dipping – light or dark depending on taste)
• Wasabi (a touch of heat to balance the richness of salmon)
• Pickled ginger (refreshing and palate-cleansing between bites)
• A small seaweed salad (for freshness and texture)
• Miso soup (a warming and comforting starter pairing)
• Edamame beans (lightly salted for a simple, healthy side)
• A crisp Japanese beer or a glass of chilled sake

Serving sushi is as much about the experience as the flavour. Set the table with small dipping dishes, offer chopsticks or even little bamboo serving boards, and you instantly turn a simple appetiser into a memorable event.

At the end of the day, Salmon Sushi is proof that great food doesn’t always have to be complicated. With its delicate balance of flavours, elegant appearance, and endless adaptability, it’s the kind of dish that delights guests, satisfies cravings, and brings a little touch of Japanese culinary artistry to your table. Whether you keep it classic with salmon and prawn or play around with your own fillings, each bite is a small reminder of why sushi is so beloved around the world. Salmon Sushi is a great place to start exploring the amazing flavours and styles of Sushi.

Salmon Sushi

Salmon Sushi is a delicate appetiser of vinegared Japanese rice wrapped around a prawn, then encased in fresh salmon to form perfect bite-sized rolls. Elegant and versatile, it makes a striking starter for dinner parties or a light treat for sushi lovers. With endless filling options, this simple yet refined dish can be tailored to suit any taste.

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Course: Appetizer, Canapes, Starter

Cuisine: Japanese

Keyword: Prawns, Rice, Salmon, Sushi, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Cooling: 30 minutes minutes

Total Time: 1 hour hour

Servings: 16 Pieces

Calories: 80kcal

Equipment

• 1 Bamboo sushi rolling mat (makisu) wrapped in cling film
• 1 Sharp knife for slicing rolls
• 1 Small bowl of water for dipping fingers prevents rice sticking

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Ingredients

 

MetricImperial

• ▢ 250 g sushi rice
• ▢ 300 ml water
• ▢ 3 tbsp rice vinegar
• ▢ 1 tbsp sugar
• ▢ ½ tsp salt
• ▢ 10 large prawns cooked peeled and deveined
• ▢ 200 g salmon fresh sushi-grade thinly sliced
• ▢ 1 medium avocado sliced into thin strips
• ▢ ½ medium cucumber sliced into thin batons
• ▢ Soy sauce for serving
• ▢ Wasabi for serving
• ▢ Pickled ginger for serving

Instructions

Cook the rice:

• Rinse the sushi rice in cold water until the water runs clear.
  250 g sushi rice
• Place rice and water into a saucepan, cover, and bring to the boil.
  300 ml water
• Reduce heat to low and cook for 10 minutes, then turn off heat and leave covered for another 10 minutes to steam.

Season the rice:

• In a small pan, gently warm the rice vinegar, sugar, and salt until dissolved.
  3 tbsp rice vinegar, ½ tsp salt, 1 tbsp sugar
• Transfer the cooked rice into a large shallow dish and drizzle the vinegar mixture over it.
• Gently fold the rice with a wooden spoon or spatula while fanning to cool it. Leave to rest until at room temperature.

Prepare the fillings:

• Slice avocado and cucumber into thin strips if using.
  1 medium avocado, ½ medium cucumber
• Lay prawns out on a plate, ready for rolling.
  10 large prawns
• Slice salmon into long, thin strips that can cover the outside of the rice rolls.
  200 g salmon

Assemble the rolls:

• Place a sheet of cling film over your sushi mat.
• With damp fingers, spread a small amount of rice into a rectangle (about 8cm x 10cm).
• Lay one prawn in the centre with any optional fillings (avocado or cucumber).
• Roll the rice around the filling tightly using the mat. You should have a neat log shape.
• Wrap the salmon slices evenly around the outside of the rice log, covering it completely.

Slice and serve:

• Dip a sharp knife into water to prevent sticking.
• Slice the roll into even bite-sized pieces.
• Arrange the Salmon Sushi neatly on a serving platter and garnish if desired.
  Soy sauce, Wasabi, Pickled ginger

Notes

 

Serving Suggestions for the Salmon Sushi:

Serve with small dipping bowls of soy sauce.

Add a dab of wasabi for heat and balance.

Offer pickled ginger between bites to cleanse the palate.

Accompany with miso soup, seaweed salad, or edamame for a full appetiser spread.

Tips for the Salmon Sushi:

Always use sushi-grade salmon for safety and best flavour.

Keep a bowl of water nearby while handling rice – it stops everything sticking to your fingers.

Don’t overfill the rolls; a little goes a long way in sushi.

For variety, try swapping prawns for crab meat, smoked salmon, or even vegetables like asparagus or carrot.

Nutrition

Calories: 80kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 65mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg