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Salmon Maki Sushi (with Daikon Pickles & Green Onions)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
30 mins
Total Time
30 mins
Servings: 4 rolls
Cuisine: Japanese

Ingredients

  • 2 tsp rice vinegar
  • ¼ tsp sugar
  • ½ tsp salt
  • 260 g cooked Japanese short-grain rice
  • 100 g sashimi grade salmon
  • 30 g yellow pickled daikon (takuan)
  • 4 tbsp finely chopped green onions
  • 2 heets sushi nori seaweed
  • Wasabi paste
  • soy sauce for dipping

Instructions

    Cup of Yum
  1. Mix 2 tsp rice vinegar, ¼ tsp sugar and ½ tsp salt in a bowl until fully dissolved.
  2. Pour the mixture over warm 260 g cooked Japanese short-grain rice, and mix using a cut and fold motion with the edge of a rice paddle while fanning to cool. Once evenly distributed, cover the rice with a clean damp tea towel to prevent it drying out.
  3. Cut 100 g sashimi grade salmon into strips, and finely dice 30 g yellow pickled daikon. Measure out 4 tbsp finely chopped green onions and your desired amount of wasabi paste.
  4. Optional: Turn your gas burner on low and carefully fan 2 sheets sushi nori seaweed over the fire to improve the texture and aroma of the nori.
  5. Fold the nori in half and pinch along the crease before tearing them down the fold. (Use scissors for a neater cut.)
  6. Lay the bamboo rolling mat on a flat surface with the bamboo sticks laying horizontally. Place a piece of nori rough side facing up at the bottom of the mat.
  7. Wet your hands and shape an 65g (approx 2.3 oz) handful of rice into a rough cylinder.
  8. Place the rice on the nori and spread it out while leaving a finger-width border along the top. Pinch along the top edge of the rice to make a ridge, then spread wasabi through the middle.
  9. Sprinkle the pickled daikon and chopped green onion over the wasabi.
  10. Arrange the strips of salmon on top of the other ingredients.
  11. Lift the bottom of the mat fold over until the rice meets.
  12. Press firmly to shape, then lift the edge of the mat and roll once more so that the edge of the nori seals the roll.
  13. Wipe a sharp knife with a damp cloth and cut the sushi roll in half. Use a short, sharp sawing motion to cut the roll without applying too much pressure (pressing down will squash it).
  14. Cut each half into thirds, wiping the knife between each cut.
  15. Enjoy with a small bowl of soy sauce for dipping.