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.

Prep Time 20

Cook Time 10

Cooling 30

Total Time 1

Servings Pieces

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

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

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