Salmon Kombu Roll Recipe

I absolutely love this recipe because it transforms the art of sushi-making into a fun culinary adventure right in my own kitchen, with fresh salmon and creamy avocado adding just the right touch of indulgence. Plus, there’s something so satisfying about rolling up the perfect sushi roll and enjoying it with a hint of wasabi kick and tangy pickled ginger—it’s like bringing a taste of Japan straight to my plate!

I enjoy making meals that combine tradition and innovation, like my Salmon Kombu Roll. Sushi rice, which is seasoned with rice vinegar, sugar, and salt, is not only fluffy but also a wonderful blend of tastes.

The roll is filled with not only fresh salmon but also with the kind of flavors and textures that entice anyone who bites into it: crunchy cucumber and smooth avocado. Rolled up in nori and kombu, it’s a dish that fuses the old with the new.

Ingredients

Sushi Rice:
Delivers the carbohydrates we need; offers a solid foundation that melds beautifully with a wide palette of flavors.

Rice Vinegar:
Contributes a subtle tartness; harmonizes sweetness and boosts flavor.

Salmon:
High in protein and omega-3 fats; crucial for sustaining heart health.

Kombu:
Provides dietary minerals and iodine; also offers umami flavor.

Cucumber:
Contains few calories; contributes a revitalizing crunch and wetness.

Ingredient Quantities

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets dried kombu
• 8 ounces fresh salmon, thinly sliced
• 4 sheets nori
• 1 cucumber, julienned
• 1 avocado, sliced
• 2 tablespoons soy sauce
• 1 tablespoon wasabi
• Pickled ginger, for serving

Instructions

1. Sushi rice should be rinsed under cold water until the water runs clear. The rice then should be combined with 2 1/2 cups of water in a rice cooker or pot. It should be cooked according to the rice cooker instructions or, if using a pot, brought to a boil and then simmered for 20 minutes. At this point, all the water should be absorbed by the rice.

2. In a small saucepan, mix the rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, using a wooden spatula, gently fold the vinegar mixture into the rice. Allow to cool to room temperature.

3. Kombu sheets that have been dried in the sun should be treated to a warm-water bath for about 10 minutes to return them to their original flexibility. They should then be drained, patted dry with a towel, and chopped into pieces for later use.

4. Take a sheet of nori and place it on a bamboo sushi mat, shiny side down. Take sushi rice—it’s really very similar to the kind of sticky rice used for making rice pudding—and spread a very thin layer of it over approximately two-thirds of the nori.

5. Over the rice, lay a softened sheet of kombu. In a line across the kombu, arrange thin slices of salmon, cucumber, and avocado.

6. With the bamboo mat, roll the nori tightly around the filling, pressing gently to create a firm roll. Use a little water to seal the edge.

7. Continue the procedure with the rest of the elements to produce four rolls.

8. With a knife that is sharp and wet, slice each roll into six to eight pieces.

9. In a tiny bowl, combine soy sauce and wasabi to taste.

10. Accompany the salmon kombu rolls with a mixture of soy sauce and pickled ginger.

Equipment Needed

1. Measuring cups
2. Fine mesh strainer
3. Rice cooker or medium pot with lid
4. Small saucepan
5. Wooden spatula
6. Mixing bowl
7. Soft towel
8. Bamboo sushi mat
9. Sharp knife
10. Small bowl

FAQ

• Can I use any rice other than sushi rice?For the stickiness that helps the roll hold together, it’s best to use sushi rice. Regular rice may not have the right texture.
• Is there a substitute for kombu in this recipe?Kombu adds an umami flavor that’s unique to it, but if it’s unavailable, try using dried sheets of seaweed that have a similar thickness as a substitute.
• Can I make the roll without raw salmon?Indeed, substituting smoked salmon or a cooked seafood option, such as shrimp, creates a different flavor profile.
• How should I store leftover sushi rolls?An airtight container in the refrigerator is the best place for them, and they should be eaten within 24 hours for optimal taste and texture.
• What is the purpose of pickled ginger?Used to cleanse the palate between bites, pickled ginger enhances the experience of dining on sushi.
• Can I skip using wasabi and soy sauce?Indeed, these are mostly for flavoring and dipping. You can modify them or leave them out entirely based on your taste.
• What is the ideal way to cut the sushi roll?A sharp knife should be used, one made wet to prevent sticking, and slice with a gentle sawing motion for clean cuts.

Substitutions and Variations

Rice vinegar can be swapped out for either apple cider vinegar or white wine vinegar.
Sweeteners: Use honey or agave syrup instead.
Kombu: Substitute wakame or a sheet of nori.
Salmon that is fresh: You can replace it with salmon that is smoked or shrimp that is cooked.
Nori can be replaced with either rice paper or collard greens, which gives a different texture.

Pro Tips

1. Proper Rice Preparation Ensure you rinse the sushi rice thoroughly until the water runs clear to remove excess starch. This helps achieve the proper texture for sushi rice, which is sticky but not mushy.

2. Rice Cooling Technique After mixing the vinegar solution into the cooked rice, spread the rice out in a wide, shallow bowl or on a flat surface to cool quickly. Use a fan to speed up the cooling process and to give the rice a shiny finish.

3. Kombu Handling When rehydrating the kombu sheets, be careful not to soak them for too long, as they can become too slimy. Ten minutes should be sufficient to make them pliable for rolling.

4. Nori Moisture Control Try not to overly saturate the rice when spreading it on the nori; too much moisture can make the nori soggy and difficult to roll. Keep your hands damp to prevent the rice from sticking to your fingers.

5. Knife Care for Cutting To ensure clean cuts and prevent the roll from being squashed, dip your knife in water before each cut, and wipe it clean after each slice. A sharp knife is essential for achieving neat, uniform sushi pieces.