Homemade Cooked Salmon Sushi – Restaurant Quality in 30 Minutes

Imagine biting into perfectly seasoned, tender cooked salmon nestled on top of seasoned sushi rice – that’s the magic of cooked salmon sushi! This delightful Japanese-inspired dish brings all the flavors you love about sushi without any raw fish concerns. Here’s a fun fact: cooked salmon sushi actually became popular in Norway before making its way to Japan!

This recipe is absolutely perfect for sushi newcomers, busy weeknight dinners, and family gatherings where everyone can customize their own rolls. Unlike our popular California roll recipe, this cooked salmon version offers a rich, flaky texture that melts in your mouth. The best part?

You can have restaurant-quality sushi ready in just 30 minutes with simple ingredients you probably already have. Get ready to impress your family and friends with this foolproof, delicious homemade sushi that’s both safe and incredibly satisfying!

What is Cooked Salmon Sushi?

Ever wondered why some sushi lovers swear by cooked salmon over raw? Well, cooked salmon sushi is like the comfort food version of traditional sushi – all the taste, none of the worry! It’s basically seasoned, perfectly cooked salmon served over sushi rice or rolled in nori sheets.

Some say it got its start when Norwegian salmon exporters introduced it to Japan, and honestly, we’re grateful they did! As they say, “the way to a man’s heart is through his stomach,” and this recipe definitely proves that point. Ready to become the sushi chef your family never knew they needed?

Why You’ll Love This Cooked Salmon Sushi

Rich, Flaky Salmon Perfection

The star of this dish is the beautifully seasoned salmon that practically melts in your mouth. We season it with a perfect blend of soy sauce, mirin, and a touch of sesame oil that creates layers of umami flavor. The gentle cooking process ensures the salmon stays incredibly moist and flaky, giving you that satisfying texture that’s missing from many homemade sushi attempts.

Budget-Friendly Sushi Night

Making cooked salmon sushi at home costs a fraction of what you’d pay at restaurants. A single salmon fillet can create 6-8 pieces of sushi, and when you add the rice and nori, you’re looking at under $3 per serving compared to $15-20 at most sushi restaurants. Plus, you control the quality of every ingredient!

Endless Customization Options

Unlike our spicy tuna roll recipe, this cooked salmon version lets you experiment with different toppings and preparations. Try it as nigiri, inside-out rolls, or even as a sushi bowl. Add creamy avocado, crunchy cucumber, or spicy mayo to create your perfect bite. The possibilities are truly endless, and each family member can create their ideal combination.

Ready to transform your kitchen into a sushi bar? Let’s dive into this incredibly rewarding recipe that’ll have everyone asking for seconds!

How to Make Cooked Salmon Sushi

Quick Overview

This cooked salmon sushi recipe delivers restaurant-quality results with simple home cooking techniques. The key is perfectly seasoned salmon with a tender, flaky texture that pairs beautifully with properly prepared sushi rice.

Total Time: 30 minutes

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Serves: 4 people (16-20 pieces)

Key Ingredients for Cooked Salmon Sushi

For the Salmon:

• 1 lb fresh salmon fillet, skin removed
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger

For the Sushi Rice:

• 2 cups short-grain sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For Assembly:

• 4-5 nori sheets
• 1 avocado, sliced
• 1 cucumber, julienned
• Wasabi and pickled ginger for serving
• Soy sauce for dipping

Step-by-Step Instructions

Preparing the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear, about 3-4 rinses. Combine rice and water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Let stand 10 minutes without lifting the lid.

Meanwhile, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spoon. Fan the rice while mixing to cool it quickly and achieve the perfect glossy texture.

Cooking the Perfect Salmon

Pat the salmon fillet dry and cut into 1-inch thick pieces. In a shallow dish, whisk together soy sauce, mirin, sesame oil, garlic powder, and ginger. Marinate salmon pieces for 10 minutes, turning once halfway through.

Heat a non-stick pan over medium heat. Cook salmon pieces for 3-4 minutes per side until they flake easily with a fork and reach an internal temperature of 145°F. The outside should have a beautiful golden-brown color while the inside remains moist and tender.

Assembly Time

Place a sheet of nori on a bamboo mat or clean kitchen towel. Wet your hands with water to prevent sticking. Spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Add your fillings in a line across the center: flaked salmon, avocado slices, and cucumber strips. Using the mat, roll tightly from bottom to top, applying gentle pressure to keep everything compact. Seal the edge with a little water.

Slicing and Serving

Using a sharp, wet knife, cut each roll into 6-8 pieces, cleaning the knife between cuts. Arrange on a platter with wasabi, pickled ginger, and soy sauce for dipping.

What to Serve Cooked Salmon Sushi With

Traditional Accompaniments:

• Miso soup with tofu and green onions
• Edamame with sea salt
• Pickled vegetables (cucumber, radish, or cabbage)

Modern Pairings:

• Asian cucumber salad with rice vinegar dressing
• Seaweed salad with sesame seeds
• Green tea or Japanese beer

Fusion Options:

• Tempura vegetables for added crunch
• Spicy mayo or eel sauce for drizzling
• Crispy shallots or toasted sesame seeds as toppings

Top Tips for Perfecting Cooked Salmon Sushi

Choose the Right Salmon

Wild-caught salmon typically has better flavor and texture than farmed varieties. Look for bright orange-pink color and firm flesh without any fishy smell. Sockeye, Coho, or King salmon work exceptionally well for this recipe.

Rice Temperature Matters

Your sushi rice should be at room temperature when assembling. Rice that’s too hot will make the nori soggy, while cold rice won’t stick properly. The ideal temperature feels slightly warm to the touch.

Don’t Overstuff Your Rolls

Less is more when it comes to fillings. Overstuffed rolls are difficult to close and often fall apart when cut. Stick to 2-3 fillings maximum per roll for best results.

Sharp Knife is Essential

A dull knife will crush your rolls instead of cutting cleanly. Wet your knife before each cut and use a sawing motion rather than pressing down hard.

Storing and Reheating Tips

Refrigerator Storage: Store leftover cooked salmon sushi in an airtight container in the refrigerator for up to 24 hours. Place a damp paper towel over the sushi to prevent the rice from drying out. Consume within one day for best quality and food safety.

Freezing Guidelines: While not ideal, you can freeze cooked salmon separately for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Assembled sushi doesn’t freeze well due to the rice texture changes.

Reheating Method: For best results, don’t reheat assembled sushi. Instead, gently warm the cooked salmon in a steamer or microwave for 30 seconds, then assemble fresh rolls. If you must reheat completed rolls, wrap in a damp paper towel and microwave for 10-15 seconds only.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight before cooking. Pat it very dry before marinating to ensure proper seasoning and browning.

How do I know when the salmon is perfectly cooked?

The salmon should flake easily with a fork and reach an internal temperature of 145°F. It should be opaque throughout with no translucent areas.

Can I make the rice ahead of time?

Sushi rice is best used within 2-3 hours of preparation. You can make it earlier in the day, but cover with a damp towel and keep at room temperature.

What if I don’t have a bamboo rolling mat?

Use a clean kitchen towel or even plastic wrap. The key is applying even pressure while rolling to keep everything tight and compact.

Can I substitute brown rice for white sushi rice?

Traditional sushi rice works best due to its stickiness and flavor. Brown rice doesn’t have the same texture and may not hold the rolls together properly.

How thin should I slice the rolls?

Aim for 3/4 to 1-inch thick pieces. Thinner pieces may fall apart, while thicker ones are harder to eat in one bite.

Nutrition Information

Nutrient	Per Serving (4 pieces)
Calories	285
Protein	24g
Carbohydrates	32g
Fat	8g
Fiber	2g
Sodium	580mg
Omega-3	1.2g

Values are approximate and may vary based on specific ingredients used

Bonus Recipe Variations

Spicy Cooked Salmon Roll: Mix flaked salmon with sriracha mayo before adding to rolls.

Philadelphia-Style: Add cream cheese along with the salmon for a creamy, rich flavor.

Teriyaki Glazed: Brush cooked salmon with teriyaki sauce for a sweet-savory twist.

Crispy Salmon: Lightly dust salmon with panko breadcrumbs before cooking for added texture.

Kitchen Equipment Checklist

Having the right tools makes sushi-making much easier:

• Sharp knife for clean cuts
• Bamboo rolling mat (makisu)
• Rice cooker or heavy-bottomed pot
• Large mixing bowl for rice
• Small bowls for sauce mixing
• Wooden spoon for rice folding
• Clean kitchen towels

This cooked salmon sushi recipe opens up a whole new world of homemade sushi possibilities. Whether you’re hosting a dinner party or just want a healthy weeknight meal, this foolproof method delivers consistent, delicious results every time. Start with this basic recipe, then experiment with your favorite additions and flavors!