Master the Art of Homemade Salmon and Cucumber Rolls

Nothing beats the classic delight of Japanese cuisine like homemade salmon and cucumber rolls. These sushi rolls blend creamy cheese with fresh, high-quality salmon for a sophisticated flavor harmony. This timeless combination creates a balanced taste that appeals to all sushi enthusiasts.

Step-by-Step Preparation Guide

Total preparation time: 1 hour

1. Step 1:

   

   Begin by preparing sushi rice. Use short-grain or sushi rice, which has the ideal stickiness needed for rolls. Rinse the rice thoroughly 4 times until the water runs clear. Then, place the rice in a pot with an equal amount of water (1:1 ratio). Cover and set it on the stove.

2. Step 2:

   

   Bring the water to a boil without lifting the lid. Once boiling, reduce heat to low and cook the rice for 15 minutes until all water is absorbed. Then turn off the heat and let the rice steam, covered, for another 10 minutes to achieve perfect texture. The rice will double in volume.

3. Step 3:

   

   In a separate saucepan, combine rice vinegar, sugar, and salt. Warm gently on low heat, stirring until sugar and salt dissolve, but do not let it boil.

4. Step 4:

   

   Use a wooden container lined with damp paper towels to prevent sticking. Transfer the cooked rice here. Slowly drizzle the vinegar mixture evenly over the rice while gently folding it with a wooden spatula. Cover the rice with a damp cloth and let it cool completely.

5. Step 5:

   

   Wrap your bamboo sushi mat in plastic wrap for cleanliness and ease of use. This keeps the mat clean and extends its lifespan by preventing rice from sticking between the slats.

6. Step 6:

   

   Cut the nori seaweed sheet in half using scissors. Place one half shiny side down on the bamboo mat. Prepare a small bowl with a mixture of rice vinegar and filtered water (1:3 ratio) to moisten your hands for handling the rice comfortably.

7. Step 7:

   

   Wet your hands in the vinegar solution, take about 150 grams of rice, and spread it evenly over the nori. Leave a 1 cm border without rice on the edge closest to you, and allow a 1 cm overhang of rice on the far edge for sealing the roll.

8. Step 8:

   

   Flip the nori so the shiny side is facing up and the rice is underneath. Fill a piping bag with softened cream cheese (taken out of the fridge ahead of time). Slice fresh cucumber into long thin strips. Pipe two lines of cream cheese on the nori, then layer cucumber strips on top.

9. Step 9:

   

   Roll the sushi away from you, gently pressing with the bamboo mat to form a tight cylinder. Seal the edge by pressing the rice over the nori. Firmly press the sides to maintain shape and prevent filling from falling out.

10. Step 10:

    

    Lay thin slices of fresh salmon on top of the roll. Use the bamboo mat to press gently, ensuring the salmon adheres well and the roll is compact. If using a whole fish fillet, remove bones and slice into thin rectangles for easy layering.

11. Step 11:

    

    Place the finished roll on a cutting board. Dip a sharp knife in the vinegar-water solution before slicing to prevent sticking and maintain the roll’s shape. Cut the roll into eight equal pieces. Serve your homemade salmon and cucumber sushi with wasabi, soy sauce, and pickled ginger for a perfect dining experience.

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