Salmon Sushi Roll Recipe

5 from 1 vote

Our salmon sushi roll is not your ordinary sushi – they're designed with kids in mind. We're turning the rice inside out, making it the outer layer to create a unique and appetizing lunch or dinner. Our star ingredient? Canned salmon, packed with flavor and easy to use.

Prep Time15

Total Time15

Course: Dinner, Lunch

Cuisine: Japanese

Keyword: Salmon Sushi Roll

Servings:

Calories: 348kcal

Author: Jodi Danen, RDN / Create Kids Club

Equipment

Ingredients

1 cup cooked sushi rice
5 ounces canned salmon well drained✅
2 sheets nori ✅
1 avocado sliced
3 tablespoons rice vinegar ✅
sesame seeds optional✅

Instructions

⭐️Prep the rice. Prepare the sushi rice per box instructions. Once cooked add 3 tablespoons of rice vinegar then combine. Let cool.
1 cup cooked sushi rice, 3 tablespoons rice vinegar
Prep the sushi. Place the nori onto the sushi mat, shiny side facing up. Add about 1/3-1/2 cup of rice on top of the nori, gently pushing down. Sprinkle with sesame seeds if desired. Place a piece of plastic wrap on top of the rice, pushing down gently then flip the roll over so that the nori is facing up. Add 1/2 can of salmon and strips of avocado.
5 ounces canned salmon, 2 sheets nori, 1 avocado, sesame seeds
Roll the sushi. Gently fold the end over the salmon and avocado pulling it tight gently and continue to roll. Refrigerate for 15 minutes for easier slicing.
⭐️Slice and serve. Slice sushi with a serrated knife starting by cutting in half, then halves again, and again for even-sized slices.

Notes

Substitute Ingredients: Canned salmon is used for this sushi recipe, which can easily be swapped with canned tuna. A fish-free sushi can also be made by swapping the salmon with thin cucumber slices. If using raw salmon, look for sushi-grade, as it's prepared to be safe for raw consumption.

Rice Preparation: When mixing the seasoned rice vinegar into the sushi rice, use a wooden or plastic spatula. This prevents the rice from being squashed, which could affect its texture.

Rice Cooling: Allow the cooked rice to cool slightly before adding the seasoned rice vinegar. Hot rice can become too sticky and difficult to work with.

Slicing Sushi: Use a very sharp knife when slicing the rolls for a mess-free experience. If making with kids, have them hold the top of your hand when slicing to prevent accidents while allowing them to understand how to cut sushi into rolls.

Slicing Technique: Hold the knife with gentle pressure and use a sawing motion to slice the roll. This will help you achieve clean slices without compressing the roll.

Dipping Water: When you wet your fingers to seal the roll, use a small bowl of water to keep your fingers moist. This will prevent the rice from sticking to your hands and help in creating a tight seal.

Omit Sesame Seeds: While the sesame seeds offer a pop of color and texture to the rolls, omit to meet dietary needs or food preferences as needed.

Use a Sushi Mat: Rolling sushi in a sushi mat will make the experience wildly easier. If you do not own a mat, keep reading for instructions on how to roll.

Make Enough Sushi: You can plan on one roll (roughly 6 pieces when sliced) per person. For smaller children, half a roll will likely be enough.

Nutrition