This smoked salmon sushi roll is a fun and delicious roll. I first tried grilled lemon on sushi a few years ago at a restaurant and I was blown away with how much I loved it! It added the perfect zing and balance to the roll and I have been hooked ever since! Smoked salmon is also one of my favorites and it really works well with the cream cheese which tames the smoke on the salmon and then the grilled lemon cuts through the fat and smoked flavors and the crispy green chili adds a little heat. It’s really delicious!
Not all smoked salmon’s are created equal. Some are almost raw feeling in texture, others are fully cooked and flaky. Both will work for this recipe, I use the raw texture one more often though.
For my Sushi 101 and how-to picture guide on easily rolling sushi check out my blog post with all the basics you need to know, including proteins, fillings, sauces, toppings, rolling your sushi and how to cut your sushi. HERE.
What you need to make this smoked salmon sushi roll:
Makes 1 large roll
- ~1 cup cooked sushi or brown rice
- 1 nori seaweed sushi wrapper
- cream cheese
- Green chili – like an Anaheim
- Smoked salmon
- lemon – thinly sliced
- Spicy mayo (easy recipe below)
- Oyster or eel sauce (can be found in the Asian food isle at most stores)
Spicy mayo recipe
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
Instructions
- Prep all of your fillings by slicing them into thin and long of strips.
- Slice lemons into thin slices and grill them on a griddle or in a pan, until they are slightly caramelized on each side.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice or brown rice.
- Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add salmon, cream cheese, green chilies and a little spicy mayo and eel or oyster sauce.
- Pull both sides of the plastic wrap up so the roll goes together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
- Add the spicy mayo and grilled lemons on top.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.
Smoked Salmon Sushi Roll
Ingredients
- ~1 cup cooked sushi or brown rice This depends on the size of nori wrap you buy, if you do a smaller one you can make 2 rolls.
- 1 nori seaweed sushi wrapper
- cream cheese
- Green chili - like an Anaheim
- Smoked salmon
- lemon - thinly sliced
- Spicy mayo 1 tablespoon mayonnaise and 1 teaspoon sriracha
- Oyster or eel sauce can be found in the Asian food isle at most stores
Instructions
- Prep all of your fillings by slicing them into thin and long of strips.
- Slice lemons into thin slices and grill them on a griddle or in a pan, until they are slightly caramelized on each side.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice
- Lay another piece of plastic wrap over the top and roll out with a rolling pin until it's in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add salmon, cream cheese, green chilies and a little spicy mayo and eel or oyster sauce.
- Pull both sides of the plastic wrap up so the roll goes together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
- Add the spicy mayo and grilled lemons on top.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn't get sticky.