Salmon and Cucumber Rolls

Sushi craving? Look no further than our easy-peasy salmon rolls! We love the fresh crunch of cucumber with our fish - perfect for a light lunch or anytime snack.

Salmon Cucumber Rolls. Photo by Jenny Dorsey.

Salmon Cucumber Rolls. Photo by Jenny Dorsey.

Salmon & Cucumber Hand Roll

Servings: 6

Time: 1 hour (30 min inactive)

INGREDIENTS

Brown Sushi Rice

  • 1.5 cups brown rice
  • 2 cups water
  • 1 Tbsp mirin
  • ½ tsp kosher salt

Salmon Ceviche

  • ½ lb salmon, large dice
  • 1 tsp fish sauce
  • 1 Tbsp mirin
  • 1 Tbsp rice vinegar
  • 1 Tbsp soy sauce
  • 1 tsp scallion, minced
  • 1 clove garlic, minced
  • 1 1/8” piece ginger, minced

To Assemble (Each)

  • 1 square nori wrapper
  • 3 Tbsp brown sushi rice
  • 4 long slices cucumber
  • 1 tsp scallion, sliced
  • ¼ tsp toasted sesame seeds
  • 2 Tbsp salmon ceviche

INSTRUCTIONS

  1. In rice cooker, combine rice, water, mirin and salt. Cook on “brown rice” setting.
  2. In small bowl, combine salmon, fish sauce, mirin, rice vinegar, scallion, garlic and ginger. Let cure 30 minutes.
  3. To assemble each hand roll, place nori wrapper shiny side down and add cooked rice in rectangle on the bottom edge of nori wrapper.
  4. Spread salmon, cucumber, scallion, sesame seeds in line at center of rice.
  5. Roll wrapper with ingredients away from you, keeping the cylinder as tight as possible as you wrap. 
  6. Seal edge with cold water. 
  7. Dip knife in cold water and slice carefully into pieces.