Salmon and Cucumber Maki with Seasoned Sushi Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh salmon and crisp cucumber rolled tightly in nori with perfectly seasoned sushi rice for a clean, refreshing sushi roll. This japanese-inspired sushi ready in about 55 minutes pairs sushi rice, water, 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 "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: 35 min Cook: 20 min Serves 4 Japanese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

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.

Frequently asked questions

How long does Salmon and Cucumber Maki with Seasoned Sushi Rice take to make?

Total time is about 55 minutes (35 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 Salmon and Cucumber Maki with Seasoned Sushi Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Salmon and Cucumber Maki with Seasoned Sushi Rice?

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 Salmon and Cucumber Maki with Seasoned Sushi Rice 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 Salmon and Cucumber Maki with Seasoned Sushi Rice?

Japanese sushi 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

Related recipes