I’ll never forget the first time I made these Salmon and Lemon Rolls. It was a rainy Tuesday, and my kitchen felt too quiet. I was craving something bright and luxurious, something that felt like a restaurant treat but could be made with my own two hands. As I toasted the nori and sliced the fresh salmon, a clean, citrusy scent began to mingle with the sweet, tangy aroma of the rice vinegar. When I took that first bite—the cool, fatty salmon, the punch of lemon, the perfectly seasoned rice—I actually closed my eyes. It was a revelation. This wasn’t just sushi; it was a little, handheld burst of sunshine. Now, it’s my go-to recipe when I want to feel like a culinary rockstar without spending all night in the kitchen.
Ingredients
- 2 cups sushi rice, cooked and still warm
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 8 oz very fresh, sushi-grade salmon, skin removed
- 1 medium lemon, plus extra for garnish
- 1 small cucumber, julienned (seeds removed)
- 1 ripe avocado, sliced
- 2 tablespoons mayonnaise (Japanese Kewpie mayo is ideal)
- Zest of 1 lemon
- Soy sauce, pickled ginger, and wasabi, for serving
When I first started, I thought any rice vinegar would do, but using a proper, unseasoned rice vinegar and adding the sugar and salt myself gives you complete control over the flavor of the rice—it makes a huge difference. For the salmon, please don’t skip the “sushi-grade” label; it’s a matter of safety and quality. I get mine from a trusted fishmonger. As for the lemon, a thin, sharp knife is your best friend for getting those whisper-thin slices. And if you can find Kewpie mayo, it’s a game-changer with its unique umami richness, but a good quality regular mayo will work in a pinch.(See the next page below to continue…)