Salmon and Cucumber Maki with Seasoned Sushi Rice

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Fresh salmon and crisp cucumber rolled tightly in nori with perfectly seasoned sushi rice for a clean, refreshing sushi roll. This Japanese sushi recipe, ready in about 55 minutes, pairs sushi rice, water, and rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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

• 1 1/4 cups sushi rice
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 6 oz fresh salmon fillet
• 1/2 medium cucumber
• 4 nori sheets
• for serving soy sauce
• for serving wasabi
• for serving pickled ginger

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 1/4 cups sushi rice under cold water while stirring briskly until water runs clear; drain thoroughly.
2. Step 2: Combine rice with 1 1/4 cups water in a rice cooker or pot, cook until water is absorbed and rice is tender (about 15 minutes).
3. Step 3: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved.
4. Step 4: Transfer cooked rice to a large bowl and fold in the vinegar mixture gently, fanning the rice to cool to room temperature and create a shiny texture.
5. Step 5: Thinly slice 6 oz fresh salmon fillet into 1/4-inch strips. Peel and julienne 1/2 medium cucumber into matchsticks.
6. Step 6: Place 1 nori sheet shiny side down on a bamboo sushi rolling mat. Spread about 3/4 cup sushi rice evenly over the nori, leaving 1 inch free at the top edge.
7. Step 7: Arrange a row of salmon strips and cucumber matchsticks about 1 inch from the bottom edge of the rice.
8. Step 8: Roll the sushi tightly away from you using the bamboo mat, gently tucking the fillings inside until the roll is sealed.
9. Step 9: Repeat for remaining ingredients to make 4 rolls. Using a sharp wet knife, slice each roll into 6 pieces.
10. Step 10: Serve with soy sauce, wasabi, and pickled ginger for dipping and garnish.