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Martha Stewart baked salmon sushi turns flaked roasted salmon, seasoned sushi rice and crisp cucumber into a colorful homemade roll in 85 minutes. It's an easy cooked sushi dinner for weeknight dinner, family night or date night, and it's kid-friendly with no raw fish, so everyone can help roll.
Rinse the rice until the water runs clear, then drain it for at least 20 minutes. Skip that and the grains turn gummy, so the rolls won't hold together when you cut them.
Martha bakes the salmon instead of using raw fish, so anyone can make these rolls at home. She also seasons the rice with a vinegar, sugar and ginger mixture and tosses the cucumbers and carrots in quick pickling liquid, which keeps every bite bright.
What you need for this recipe
Cuisinart MultiClad Pro 3-quart saucepan
A small pot cooks the rice and simmers the vinegar seasoning.
Buy on AmazonNordic Ware half sheet pan
The salmon roasts on a parchment-lined sheet pan until just cooked through.
Buy on AmazonBenriner Japanese mandoline
It slices the ginger paper-thin along the grain for the quick pickle.
Buy on AmazonPantry pick Hellmann's real mayonnaise, 30 oz
A classic creamy mayonnaise that keeps dressings and spreads smooth.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Baked Salmon Sushi
Course: DinnerCuisine: American, JapaneseDifficulty: Medium4
servings1
hour10
minutes15
minutes620
kcalSeasoned sticky rice wraps around tender flaked salmon, creamy avocado and lightly pickled vegetables inside a chewy sheet of nori. A thin layer of mayonnaise ties the filling together, and a damp knife keeps each slice clean.
Ingredients
2 cups short-grain white rice, preferably Japonica
3 -inch piece ginger, peeled
1 cup rice-wine vinegar
2 tablespoons sugar, plus 1 teaspoon
12 ounces salmon (about 1 inch thick), preferably wild, skin removed
2 carrots, peeled and julienned (1 cup)
2 mini cucumbers, julienned (1 cup)
1/2 teaspoon toasted sesame oil
1/4 cup mayonnaise
1 avocado, halved and thinly sliced
1 tablespoon toasted sesame seeds
6 sheets toasted nori
Soy sauce, for serving
Directions
- Rinse the rice: Preheat the oven to 400°F, then rinse 2 cups short-grain rice in several changes of water until it runs clear. Set it in a sieve over a bowl to drain for at least 20 minutes.
- Blanch the ginger: Slice the 3-inch piece of ginger paper-thin along the grain with a mandoline or vegetable peeler, which should yield 1/2 cup. Blanch it in boiling water for 5 seconds, then drain.
- Make the vinegar seasoning: Simmer 3/4 cup rice-wine vinegar, 2 tablespoons sugar and 2 tablespoons water in the pot with a light pinch of salt until the sugar dissolves. Reserve half for the rice, then add the ginger to the rest and cool both completely.
- Cook the rice: Bring the rice and 2 1/2 cups water to a boil, then drop the heat to its lowest setting and cover. Cook about 12 minutes until the water is absorbed, rest it covered for 10 minutes, then cool it in a large bowl for 5 minutes.
- Season the rice: Fold one-quarter of the reserved vinegar mixture into the rice with a wide spatula or bench scraper. Fan the rice as you fold so it cools fast, then cover it with a clean towel.
- Roast the salmon: Season 12 ounces of salmon generously with salt and let it stand for 10 minutes, then pat it dry. Roast it on a parchment-lined rimmed baking sheet for 8 to 10 minutes until just cooked through.
- Toss the vegetables: Toss the julienned cucumbers and carrots with the remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt and the sesame oil. Set them aside while you assemble.
- Assemble the rolls: Flake the cooled salmon into 6 portions, then set a nori sheet shiny-side down on a bamboo mat. Dampen your hands with the reserved vinegar mixture, press 3/4 cup rice across the nori with a 1/2-inch border, and spread 2 teaspoons mayonnaise down the center.
- Fill, roll and cut: Layer 1/3 cup vegetables, 1 portion of salmon and a few avocado slices across the middle, then sprinkle with sesame seeds. Fold the bottom third toward the center using the mat, press, then roll again, and cut with a knife wet in vinegar mixture into 6 equal pieces.
- Repeat and serve: Repeat with the remaining nori sheets, rice, fillings and mayonnaise. Serve the rolls with the pickled ginger and soy sauce.
Tools for this recipe
- Cuisinart MultiClad Pro 3-quart saucepan, Nordic Ware half sheet pan, Benriner Japanese mandoline, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Great Food Fast.
FAQs
Can I use regular long-grain rice for these rolls?
Short-grain sushi rice works best because its sticky texture holds the roll together. Long-grain rice stays loose and falls apart when you slice, so I'd stick with sushi rice or Japonica.
Can I make baked salmon sushi ahead of time?
You can cook the salmon and make the vinegar mixture a day ahead and keep them in the fridge. Roll the sushi the day you serve it, since the rice turns hard and the nori goes soft if it sits too long.
How do I store leftover sushi rolls?
Wrap the rolls tightly in plastic wrap and refrigerate them for up to 1 day. The rice firms up in the cold, so let them sit at room temperature for 15 minutes before eating.
What can I use if I don't have a bamboo rolling mat?
A clean kitchen towel or a sheet of parchment paper works as a stand-in. Wrap the nori around the filling and press evenly so the roll compresses the same way.
What's the most common mistake when rolling sushi?
Overfilling the roll is the usual problem, because it splits the nori and squeezes out the filling. Use the portions in the recipe and keep a 1/2-inch border of nori clear.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Cuisinart MultiClad Pro 3-quart saucepan, Nordic Ware half sheet pan, Benriner Japanese mandoline.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
