Discover the art of sushi with our salmon maki roll recipe.
Savory canned salmon, creamy Japanese mayo, and crisp seaweed combine in this Japanese favorite. Learn how to create this delicious roll at home with our easy guide.
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Imagine a sushi roll that's as easy to make as it is delicious. That's exactly what you get with our canned salmon maki roll recipe.
Instead of fussing with fresh fish, we use canned salmon—cheaper, always on hand, and just as satisfying.
Whether you're a sushi-making newbie or a seasoned pro, this canned salmon maki roll recipe is a game-changer.
Serve it up for a quick lunch, a snack with friends, or even at a dinner party.
It's versatile enough for any occasion, adding a touch of Japanese flair to your table. Pair it with soy sauce, wasabi, and pickled ginger for the full sushi experience.
Make a batch ahead of time for grab-and-go lunches or snacks throughout the week. Store the rolls tightly wrapped in plastic wrap or foil in the refrigerator.
They stay fresh and ready to enjoy whenever you need a quick and satisfying bite.
Why You'll Love This Recipe
- Delicious Flavor: Enjoy the savory blend of salmon, rice, and seaweed.
- Budget-Friendly: Canned salmon is cheaper than fresh, making it economical.
- Convenience: Easy to make at home without needing special skills.
- Versatile: Suitable for various occasions from casual lunches to dinner parties.
- This recipe for salmon maki is budget friendly.
Cost To Make
Estimated cost = $4.45 or $0.75 a roll
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Sushi Rice
- Water
- Sushi Vinegar
- Caster Sugar (Super Fine Sugar)
- Salt
- Canned Salmon: Drained.
- Japanese Mayonnaise
- Light Soy Sauce
- Green Onions (Spring Onions): Finely chopped.
- Nori Sheets (Seaweed Sheets)
Instructions
This recipe for salmon maki roll makes about 6 rolls. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Making the Sushi Rice
Step One: Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
Step Two: Add water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
Step Three: Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
Step One: In a medium sized bowl, combine the drained canned salmon, Japanese mayonnaise, soy sauce, chopped green onions, and salt. Set aside.
Putting It All Together
Step One: Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
Step Two: Place a cut nori sheet on a bamboo rolling mat shiny side down.
Step Three: Wet your fingers with water. Spread ½ cup (100 grams, 3.53 ounces) of cooked sushi rice in the centre of the rice., leaving at least 1.5 cm (0.6 inches) at the top of the seaweed.
Step Four: Place some of the salmon filling in a thin row along the middle of the rice.
Step Five: Wet your fingers lightly and wet the top edge of the nori sheet.
Step Six: Placing your fingers on top of your filling, lift the edges of the bamboo rolling mat with your thumbs.
Step Seven: Roll the sushi rice over the filling to the top edge of the sushi rice. When rolling the sushi, press firmly on the bamboo sushi rolling mat. Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
Step Eight: Repeat steps 2 to 7 for remaining ingredients.
Step Nine: Cut each sushi roll into bite sized pieces with a sharp knife. Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Tips for Success
- Don’t use a metal bowl, spoon, or tray when making this sushi. This is because the vinegar in the cooked sushi rice will react with the metal and will change the taste of the sushi. Instead use wooden utensils or a glass bowl.
Substitutions / Variations
Here are some variations for this salmon maki roll recipe:
- Spicy Salmon Maki Roll: Add spicy mayo or sriracha for a kick.
- Avocado Salmon Maki Roll: Include creamy avocado slices.
- Cucumber Salmon Maki Roll: Add refreshing cucumber strips.
- Tempura Salmon Maki Roll: Coat salmon in tempura batter and fry.
- California Salmon Maki Roll: Combine salmon with crab or imitation crab and avocado.
Serving Suggestions
Here are some ways you might like to serve this recipe for salmon maki roll:
- Traditional Style: Serve with soy sauce, wasabi, and pickled ginger.
- Sushi Platter: Include alongside other sushi varieties for a complete meal.
- Party Appetizer: Slice into bite-sized pieces for easy finger food.
- Lunch Box: Pack with a side of salad or fruit for a nutritious lunch.
- Family Dinner: Serve as a main dish with miso soup and edamame on the side.
- Serve with some mochi for dessert.
Storage
Store any leftover salmon maki rolls tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 2 days.
FAQ
Sushi is a broad term encompassing various dishes featuring seasoned rice combined with ingredients like seafood or vegetables.
Maki rolls specifically refer to cylindrical sushi rolls wrapped in seaweed (nori), filled with rice, and typically containing fish, vegetables, or both.
Salmon sushi is eaten by picking up individual pieces with chopsticks or fingers, dipping lightly in soy sauce if desired, and enjoying in one bite to savor the combined flavors of rice, salmon, and seaweed.
Salmon maki consists of sushi rice seasoned with vinegar, sugar, and salt, wrapped in seaweed (nori), and filled with strips of salmon (usually fresh or canned) and other ingredients like avocado or cucumber.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Other Sushi Recipes You Might Like To Try
Recipe
Salmon Maki Roll
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
For the Filling
- 335 grams (11.82 ounces) canned salmon, drained
- 80 grams (2.82 ounces) Japanese mayonnaise
- 2 teaspoons soy sauce
- ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped
- Salt to taste
- 3 nori sheets seaweed sheets
Instructions
Making the Sushi Rice
- Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
- Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat. Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
- Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
- In a medium sized bowl, combine the drained canned salmon, Japanese mayonnaise, soy sauce, chopped green onions, and salt. Set aside.
Putting It All Together
- Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
- Place a cut nori sheet on a bamboo rolling mat shiny side down.
- Wet your fingers with water. Spread ½ cup (100 grams, 3.53 ounces) of cooked sushi rice in the centre of the rice., leaving at least 1.5 cm (0.6 inches) at the top of the seaweed.
- Place some of the salmon filling in a thin row along the middle of the rice.
- Wet your fingers lightly and wet the top edge of the nori sheet.
- Placing your fingers on top of your filling, lift the edges of the bamboo rolling mat with your thumbs.
- Roll the sushi rice over the filling to the top edge of the sushi rice. When rolling the sushi, press firmly on the bamboo sushi rolling mat. Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
- Repeat steps 2 to 7 for remaining ingredients.
- Cut each sushi roll into bite sized pieces with a sharp knife. Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
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