This salmon maki is a simple sushi roll with only salmon as the filling. This simple roll style is the most common style of sushi roll in Japan, with the fish and rice wrapped inside a sheet of seaweed. This salmon maki roll is a great option for beginners who are new to making sushi at home! Since this is such a simple roll, try to start with fresh ingredients for the best results. Read my guide on How to Buy Fish for Sushi if you're wondering about sushi-grade salmon.
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
FAQ
What's in a salmon maki?
A salmon maki is a simple sushi roll containing just raw salmon, seasoned sushi rice, and nori.
What is salmon nigiri vs maki?
Nigiri and maki are two different styles of sushi. Salmon nigiri contain just salmon and prepared sushi rice, the fish is draped over an oblong ball of rice. Salmon maki are sushi rolls that use nori seaweed to hold their shape. I have a guide on How to Make Nigiri Sushi as well!
How many calories in a salmon maki?
Calorie counts will vary for salmon maki from restaurants, but this recipe contains 350 calories per one roll (6 pieces per roll). Additionally, this roll has 12 grams of protein. These are a great sushi roll choice if you're on a low calorie diet!
How to make Salmon Maki:
For the full recipe, see the recipe card at the bottom of the page!
- Prepare your seasoned sushi rice following my sushi rice recipe (sushi rice is seasoned with rice vinegar, sugar, and salt). Let the sushi rice come to room temperature before rolling. If desired, trim your sheet of nori smaller before rolling.
- On top of a bamboo rolling mat, cover the sheet of nori sheet in a thin even layer of rice, filling all the way out to the edges but leaving a strip along the top without rice, as pictured. (You can wrap your sushi mat in piece of plastic wrap if desired, but that is more important for rolls with rice on the outside)
- Arrange the strips of salmon in a line, about one inch from the bottom of the sheet, as pictured. Try to make the filling as uniform as possible. (If you want to add a little extra to this roll, consider adding in some sesame seeds, slices of avocado, wasabi paste, spicy mayo, or green onions.)
- Lightly wet the exposed strip of nori along the top of the sheet (so the roll will stick), then carefully and tightly roll up the roll. This should create a uniform, thin roll.
- Place the roll on a cutting board and grab a sharp knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 6 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking.
- Plate the roll on your serving dish and serve immediately with a side dish of soy sauce.
Ingredients & Substitutions - Salmon Maki
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Salmon
- Make sure you're using salmon that is safe to eat raw (more info)
- Try substituting other fish such as yellowtail, tuna, or red snapper
- Check out How to Slice Fish for Sushi if needed to read about how to properly slice fish for sushi
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Salmon Maki (Sushi Roll)
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice click for recipe
- ~2 oz sushi quality salmon click for buying guide
Instructions
- If desired, trim your sheet of nori smaller. (click for guide)
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges but leaving a strip along the top without rice, as pictured. (click for guide)
- Arrange the salmon in a line, about one inch from the bottom of the sheet, as pictured. Try to make the filling as uniform as possible. (click for guide)
- Lightly wet the exposed strip of nori along the top of the sheet (so the roll will stick), then carefully and tightly roll up the roll. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Run the knife under water for a second, then shake off any excess. Cut the roll into 6 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and serve immediately. (click for guide)
Notes
Nutrition
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
K says
easy & delicious!