Smoked Salmon Sushi Roll

Living in Japan you definitely see sushi everywhere, including my house. Hehe. It’s filling, easy to make, and my kids love it! I’m still working on my husband; let’s just say he’s not as adventurous with food as the rest of us. He would eat tacos everyday if I let him. lol Anyway, for this roll I tried something different, SPINACH!!! A wonderful Japanese lady I met said she puts spinach in her sushi rolls so I just had to give it try. Thinking to myself salmon and spinach are good outside a sushi roll so I was certain it would be great together in one and of course, I was right.

Making homemade sushi is so much fun because regardless of what you choose to put in them they are great. Try the spinach, don’t try the spinach, just choose ingredients that you love or that you think you might love and see what you come up with. I would advise you to choose ingredients that have different colors. It just makes the roll look that much more appetizing and if serving to a crowd you will get a lot of oooooo’s and ahhhhh’s, and who doesn’t like that. lol

Smoked Salmon Sushi Roll

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Size: 3 rolls


  • 3 cups medium grain rice, cooked

  • 3 Nori Sheets
    Sushi vinegar:

  • 1/3 cup rice wine vinegar

  • 2 tablespoon sugar

  • 1 tsp salt

  • 4 large slices of smoked salmon

  • 1 cup boiled spinach, drained well

  • 1/2 avocado, sliced thin

  • 1 two egg omelet, sliced thin

  • 1 cucumber, sliced thin

  • black and white sesame seeds for sprinkling

  • pickled ginger

  • wasabi sauce

  • soy sauce


    Sushi Vinegar:

  • In a small sauce pan, combine vinegar, sugar, and salt.

  • With oven on low heat, stir until combined.

  • Remove from heat.
    Rolling the Sushi Roll:

  • Combine warm rice and 3 tablespoons of sushi vinegar in a bowl. Set aside.

  • Using a bamboo mat covered in plastic wrap, lay a nori sheet on the mat shiny side down. (If you desire a small sushi roll cut about 1/4 off of the nori sheet off)

  • Spread rice over the nori evenly, if using sesame seeds sprinkle them on rice at this time.

  • Carefully flip the nori sheet over so the rice is face down and began placing the salmon, egg, avocado, cucumber, and spinach in the middle of the nori.

  • Using the bamboo mat, fold the bottom edge of the roll over the filling and roll it onto itself using the bamboo mat to firmly press the roll together.

  • Cut the roll with the knife, using a wet towel to wipe the knife as needed between cutting, and serve.


Sushi rolls go great with pickled ginger, wasabi, and soy sauce on the side.


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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.


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