Japanese Salmon Sushi Rolls with Wasabi Cream
Fresh salmon and sushi rice wrapped in seaweed, served with a creamy wasabi-infused sour cream. This japanese-inspired seafood ready in about 50 minutes pairs sushi rice, salmon fillet, nori sheets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups sushi rice
- 8 oz salmon fillet
- 4 nori sheets
- 2 tbsp rice vinegar
- 1 tbsp wasabi
- 1/2 cup sour cream
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- Step 1: Cook 2 cups sushi rice according to package instructions. In a small bowl, mix 2 tbsp rice vinegar with 1 tsp salt and 1 tsp sugar. Once the rice is cooked, transfer to a large bowl and fold in the vinegar mixture. Let sit for 15 minutes to cool.
- Step 2: In a separate bowl, combine 1/2 cup sour cream with 1 tbsp wasabi paste and a pinch of salt. Set aside. Slice 8 oz salmon fillet into 1/2-inch thick pieces.
- Step 3: Place a nori sheet on a bamboo sushi mat. Spread 1/2 cup rice evenly over the nori, leaving a 1-inch border at the top. Press 2-3 slices of salmon onto the rice, then spread 1 tbsp of the wasabi cream mixture over the salmon. Roll tightly using the mat, pressing firmly. Repeat for remaining ingredients.
- Step 4: Slice rolls into 1-inch pieces. Serve with 2 tbsp soy sauce on the side and a sprinkle of sesame seeds. Accompany with extra wasabi cream for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese Salmon Sushi Rolls with Wasabi Cream take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Japanese Salmon Sushi Rolls with Wasabi Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sushi rice from drying out.
Can I substitute ingredients in Japanese Salmon Sushi Rolls with Wasabi Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Japanese Salmon Sushi Rolls with Wasabi Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Japanese Salmon Sushi Rolls with Wasabi Cream?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used half the salt and it was still plenty flavorful.
