How to Make Sushi

Salmon: It’s baked, broiled, fried, and smoked. It’s served as an entree by itself, over salads, in sandwich rolls…and in sushi. I’ve already featured salmon previously in my very first recipe on this site, when I learned how to make Philadelphia Rolls, but this time, let’s get way simple. We’re going to get as simple as you can for a sushi recipe without going to just rice and fish.

You will need:

Sashimi-Grade Salmon

Sushi Rice

Nori

Avocado, trimmed into 8″ strips

Cucumber, trimmed into 8″ strips

Soy Sauce for Dipping

This recipe couldn’t be any simpler. For those of you familiar with different kinds of sushi, you’ll notice that it looks really similar for the recipe for how to make California Rolls. You would be correct! These recipes are almost identical, except that the cooked imitation crab in the California Roll is swapped out for raw salmon in this roll. That makes it a significant step up for someone just getting their feet wet in the wonderful word of sushi.

First you’re going to spread your rice out on the nori (remember, keep the nori shiny side down) as described in my other maki roll recipes. If you’re rolling it up as a regular roll (rice on the inside, like the picture below), make sure it’s not spread too thickly, so that you can still see little patches of green nori here and there, and make sure you leave a lip on the top for the roll to seal itself. If you are rolling an inside-out roll (rice on the outside, like the pictures above), you can spread the rice a little thicker and don’t have to leave a lip.

Next, you’re just going to lay out your different ingredients on the rice, about 3/4ths of the way down the sheet of nori. Cut the salmon into thin