Tested till perfect Smoked Salmon Maki Rolls
Smoked Salmon Maki Rolls
Photography by Matthew Kimura

Smoked Salmon Maki Rolls

This delicious sushi adds a kiss of colour to the appetizer tray. Slice the rolls just before guests arrive and serve with sushi soy sauce, which is milder and sweeter than regular soy sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe4 out of 5 based on 2 ratings.
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  • Portion size 48


  • 1 1ripe avocadoavocados
  • 1/2 1/2lemon
  • 6 6roasted nori sheets
  • 1 pkg (150 g) 1pkg (150 g)sliced smoked salmon
  • Half bunch Half bunchwatercress, tough stems trimmed

Sushi Rice:

  • 1 cup 1cupmedium-grain sushi rice
  • 3 tbsp 3tbsprice vinegar
  • 4 tsp 4tspgranulated sugar
  • 3/4 tsp 3/4tspsalt

Wasabi Cream:

  • 4 tsp 4tsplight mayonnaise
  • 1-1/2 tsp 1-1/2tspwasabi powder
  • 1-1/2 tsp 1-1/2tspwater
  • 1/2 tsp 1/2tsprice vinegar
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Sushi Rice: In fine sieve, rinse rice in 4 changes of cold water, stirring vigorously until water runs clear. Drain well.

In saucepan, bring rice and 1-1/4 cups (300 mL) cold water to boil over high heat; reduce heat to low, cover and simmer for 13 minutes. Remove from heat. Uncover and drape tea towel over top; replace lid, letting edges of towel hang over side. Let stand for 10 minutes. Transfer to large bowl.

Meanwhile, in microwaveable bowl, combine vinegar, sugar and salt ; microwave at high for 20 to 30 seconds or just until hot. Stir until sugar dissolves; let cool completely. Drizzle over rice; gently toss with wooden spoon to coat grains. Spread over surface of bowl; loosely cover with tea towel and let cool completely at room temperature, about 30 minutes. Do not refrigerate.

Wasabi Cream: In small bowl, combine mayonnaise, wasabi powder, water and vinegar; set aside.

Pit and peel avocado; cut into thin slices and squeeze lemon juice over top. Set aside.

Place 1 nori sheet, shiny side down and with long side closest, on bamboo sushi rolling mat. With moistened fingers, lightly spread about 1/2 cup (125 mL) of the rice in even layer on nori sheet, leaving 1/2-inch (1 mL) border along each long side.

Drizzle about 1/2 tsp (2 mL) wasabi cream in horizontal line about 2 inches (5 cm) from closest long edge. Lay one-sixth of the salmon on wasabi cream. Top with one-sixth of the avocado then one-sixth of the watercress.

Working with closest edge of bamboo, lift and roll up nori, firmly encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 6 rolls. (Make-ahead: Wrap each in paper towel and plastic wrap; refrigerate for up to 4 hours.)

With sharp knife, cut each roll into 8 slices, wiping knife with wet cloth between cuts.

Nutritional Information Per piece: about

cal 28 pro 1g total fat 1g sat. fat 0
carb 4g fibre 0 chol 1mg sodium 66mg

% RDI:

iron 1 vit A 2 vit C 3 folate 2
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