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Smoked Salmon Sushi Rolls

Image for Smoked Salmon Sushi Rolls


Makes 2 sushi rolls, approximately 8 pieces per roll


Prep Time

20 minutes


Cook Time

30 minutes


Total Time

1 hour, 10 minutes

kikkoman products used:


½ cup uncooked sushi rice
1 nori sheet
1 teaspoon lightly toasted sesame seeds, divided
2 ounces smoked salmon slices
1 cucumber peeled and sliced into thin sticks
⅓ cup finely shredded purple cabbage
¼ cup fresh cilantro

For Serving
¼ cup Kikkoman® Less Sodium Soy Sauce

For Sriracha Mayonnaise (optional)
¼ cup Mayonnaise
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce


  1. Cook rice according to package directions and cool until just warm. Cut nori sheet in half lengthwise. Place 1 sheet of nori on a piece of plastic wrap on a sushi mat with the smooth side facing down. Scoop approximately ¾ cup of sushi rice on nori and press to evenly cover nori using damp fingertips. Sprinkle rice with ½ teaspoon of toasted sesame seeds and gently flip nori so the rice is now facing down.
  2. Place a few slices of smoked salmon, cucumber, shredded cabbage, and cilantro in a row in the center of nori.
  3. Use fingertips to tuck ingredients in as you roll the sushi mat away from you. Continue to roll firmly until a log is formed. Use the plastic wrap to firmly seal the seam of the sushi roll. Wrap firmly in plastic wrap and refrigerate to chill for 20 minutes. Repeat with remaining ingredients to create a second roll.
  4. While rolls chill, stir together ingredients for sriracha mayonnaise in a small bowl. Transfer to a small sandwich bag and cut off the tip. Remove plastic wrap and slice sushi rolls into 8 slices. Drizzle with sriracha mayonnaise and serve right away with soy sauce for dipping.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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