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
Equipment
- 1 Bamboo sushi rolling mat (makisu) wrapped in cling film
- 1 Small bowl of water for dipping fingers prevents rice sticking
Ingredients
- 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
12 comments
This was a perfect dish for a Japanese evening. They were fiddly to make but so worth it.
I’m usually nervous about sushi at home, but this was surprisingly easy.
Simple yet classy. The rice was a little tricky for me to get right, but once assembled, these rolls looked gorgeous and tasted even better.
The pickled ginger and soy sauce on the side really made it pop.
The salmon and prawn combination is heavenly. I added a strip of avocado as suggested, and it turned out creamy and indulgent.
Such a delicate appetiser! It felt light but still satisfying. Paired it with miso soup and edamame.
Elegant, light, and absolutely delicious. The salmon practically melts in your mouth, and the prawn inside gives just the right bite.
I added sesame seeds on top for extra crunch. Very happy with the result.
Definitely worth making again.
I loved the freshness and the presentation. My rolls weren’t as neat as I’d hoped, but the taste more than made up for it.
Lovely balance of textures – soft salmon, chewy rice, juicy prawn.
Hands down the best starter I’ve ever served.