• Step 1
    Spread the rice

    Put a nori sheet on a bamboo sushi mat, with a long edge facing you. Use wet fingertips to spread out enough cooked sushi rice to thinly cover the nori, leaving 2cm of the sheet free at the far end.

  • Step 2
    Arrange the filling

    Arrange the filling in one strip across the length of the rice, about 2.5cm away from the edge nearest to you. Do not overfill, as it will be harder to roll.

  • Step 3
    Roll the sushi

    Moisten the far edge of the nori sheet with a little water so it will stick. Lift the edge of the mat closest to you, and roll slowly and smoothly, applying gentle pressure to create a tight roll. Press down on the moistened edge to seal.

  • Step 4
    Cut into pieces

    Place the sushi on a chopping board and, using a sharp knife, cut each roll into six pieces and serve straight away, or chill for up to 1 day.

Spread the rice
Arrange the filling
Roll the sushi
Cut into pieces

Salmon & cucumber sushi rolls

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(0 ratings)


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Cooking time

Prep: 20 mins Cook: 20 mins Plus draining and cooling

Skill level

Moderately easy


Makes 12

Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi

Nutrition and extra info

  • Healthy
Nutrition info

Nutrition per piece

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  • 2 nori sheets
  • 100g skinless salmon fillets (use really fresh), thinly sliced lengthways
  • ¼ cucumber, deseeded, thinly sliced lengthways
  • squeeze wasabi, plus extra to serve
  • pickled sushi ginger, to serve
  • light soy sauce, to serve
  • salmon roe, to serve (optional)

For the rice

  • 100g sushi rice
  • 2 tsp saké or mirin (optional)
  • 1 tbsp caster sugar (omit if using mirin)
  • 25ml rice vinegar

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Launch step-by-step
  1. First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
  2. Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
  3. Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
  4. Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
  5. Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

Recipe from Good Food magazine, October 2012

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kanjitoronto's picture

Very nice presentation. Clean but not that easy to prepare. But nevertheless, the ingredients are a very nice combination. If you want to know more about sushi, you may visit http://www.kanjitoronto.com