Retro Oregon-Style Sushi Roll with Smoked Salmon and Asparagus

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nostalgic sushi roll combining smoky Oregon salmon and crisp asparagus wrapped in seasoned rice and nori. This Japanese recipe, ready in about 20 minutes, pairs sushi rice, rice vinegar, sugar 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.

Prep: 20 min Serves 4 Japanese cuisine 300 cal/serving

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Ingredients

1 cup, cooked and cooled sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
4 nori sheets
6 oz, sliced into strips smoked salmon
8 spears, blanched and cooled fresh asparagus spears
1/2 medium, julienned cucumber
for serving soy sauce
for serving wasabi
for serving pickled ginger

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Instructions

Step 1: In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Gently fold this seasoning into 1 cup cooked and cooled sushi rice until evenly coated.
Step 2: Lay one nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/4 cup of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top.
Step 3: Arrange 1.5 oz smoked salmon strips, 2 blanched asparagus spears, and a few julienned cucumber pieces in a line about 1 inch from the bottom edge of the rice.
Step 4: Using the mat, roll the sushi tightly from the bottom edge, pressing firmly to seal the roll. Repeat with remaining ingredients to make 4 rolls.
Step 5: Using a sharp, wet knife, slice each roll into 6 equal pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.