Salmon Sushi Roll (Can Salmon)

12
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"I was looking to make salmon sushi rolls to bring to a New Year's Eve pot-luck but I did not want to use the raw stuff because there are a few pregnant ladies attending and they cannot eat raw fish. So I put this together and it turned out so tasty!!! The sushi rice recipe used for this sushi roll is half of #recipe24175 which we really enjoy."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (91.1 g)
  • Calories 130.3
  • Total Fat - 4.1 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 10.3 mg
  • Sodium - 189.4 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.4 g
  • Protein - 5.2 g
  • Calcium - 18.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Place the rice, water, rice vinegar, sugar, vegetable oil and salt in a rice cooker and give it a good stir to combine all the ingredients; turn the rice cooker on and let cook until rice is cooked.

Step 2

Allow the rice to cool.

Step 3

While the rice is cooling, mix together the can salmon, mayonnaise and Sriracha sauce; set aside.

Step 4

Top each nori sheet with 1/5 of the rice mixture; sprinkle with sesame seeds if using.

Step 5

Turn the nori sheet over with rice down and nori sheet facing up on a sushi rolling mat that is covered with plastic wrap.

Step 6

Place 1/5 of the salmon mixture along the long edge of nori sheet, about 1/4 inch from edge; top with 2 slices of avocado and 2 slices cucumber.

Step 7

Roll your sushi into a log, slice and enjoy!

Tips & Variations


  • Rice Cooker
  • Sushi Rolling Mat

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