Smoked Salmon Sushi
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This worked well because the crispness of the carrot and sesame flavours in the salad complimented the flavour of the smoked salmon.


  • Nori sheets (seaweed)
  • White sushi rice (the current photo has some black rice sprinkled through, which negatively affected the flavour and appearance. Additionally, as I didn’t have sushi rice, I used arborio rice because that’s what I had in my pantry. This also isn’t as good)
  • Rice vinegar
  • Smoked salmon
  • Salad leaves
  • McCormic sesame dressing
  • Carrot


  1. Cook the rice, then mix in some rice vinegar once it’s cooked
  2. Give the rice time to go cold (because if you put warm, wet or hot things on the nori, it will break up)
  3. While that’s cooling down, grate a carrot
  4. Mix the salad leaves with the sesame salad dressing
  5. When the rice is cold, thinly (no more than a grain or 3 deep) spread the rice over a sheet of nori to cover the whole thing
  6. Layer grated carrot, salad leaves and shavings of smoked salmon in a line down the middle of the nori
  7. Roll the sushi up and slice (tip: you’ll need a super sharp, clean, dry knife to cut the sushi nicely. Also, expect to lose the ends of the roll – these go to the chef. Finally let the knife do the work when you cut, otherwise you’ll end up with a mess)
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