Perfect Salmon and Cucumber Sushi

I used to think making sushi at home was way too complicated for someone like me. All those fancy knife skills and rice techniques seemed impossible to master. So I’d just order takeout whenever I was craving those clean, fresh flavors.

But then I discovered that salmon and cucumber sushi is actually pretty simple to make in your own kitchen. You don’t need years of training or expensive equipment. Just some good fish, crisp cucumber, and a little patience with the rice. Once you get the hang of rolling, you’ll wonder why you waited so long to try it.

What Kind of Salmon Should I Use?

For sushi, you’ll want to use sashimi-grade salmon, which has been frozen and handled specifically for raw consumption. This type of salmon is available at most good fish markets and some grocery stores – just ask your fishmonger for sushi-grade or sashimi-grade salmon. Atlantic salmon is the most common choice and works perfectly for homemade sushi, though you can also use sockeye or king salmon if you prefer a richer flavor. Make sure the salmon looks bright and fresh with no fishy smell, and always buy it the same day you plan to make your sushi for the best quality and safety.

Options for Substitutions

While sushi might seem tricky to substitute, there are a few swaps you can make if needed:

• Sushi rice: Don’t substitute this one! Short-grain sushi rice is essential for proper texture and stickiness. Regular long-grain rice just won’t work the same way for rolling sushi.
• Sushi seasoning: If you can’t find pre-made sushi seasoning, make your own by mixing 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Heat it gently until the sugar dissolves, then let it cool.
• Nori seaweed: Nori is pretty important for traditional sushi rolls, but if you’re in a pinch, you can make inside-out rolls or hand rolls. There’s no real substitute that gives the same ocean flavor.
• Lebanese cucumber: Any crisp cucumber works fine – English cucumbers, Persian cucumbers, or even regular cucumbers with seeds removed. Just make sure they’re cut into thin, even strips.
• Salmon fillet: Make sure to use sushi-grade salmon for raw consumption. If you can’t find it, cooked shrimp, crab, or even cooked salmon work well. You can also go vegetarian with avocado or pickled vegetables.

Watch Out for These Mistakes While Making

The biggest mistake when making sushi at home is using warm or improperly seasoned rice, which will make your rolls fall apart and taste bland – always let your sushi rice cool to room temperature after mixing in the seasoning, and use a wooden spoon to fold it gently without mashing the grains.

Another common error is overfilling your rolls with salmon and cucumber, which makes them impossible to roll tightly and causes them to burst open when you cut them.

To get clean, professional-looking slices, make sure your knife is sharp and slightly damp, wiping it clean between each cut, and always use a gentle sawing motion rather than pressing straight down.

Finally, don’t skip the step of lightly moistening your hands with water when handling the rice and nori – this prevents everything from sticking to your fingers and makes the rolling process much smoother.

What to Serve With Salmon and Cucumber Sushi?

The beauty of sushi is that it’s pretty much a complete meal on its own, but there are some classic sides that make the experience even better. I always like to serve pickled ginger and wasabi alongside the soy sauce for that traditional sushi bar feel – the ginger cleanses your palate between bites while the wasabi adds a nice kick. A simple miso soup is another great addition that warms you up and complements the fresh, clean flavors of the salmon and cucumber. For something a bit more filling, try adding some edamame beans or a light seaweed salad to round out your Japanese-inspired meal.

Storage Instructions

Refrigerate: Fresh sushi is best enjoyed right away, but you can store it in the fridge for up to 24 hours max. Wrap each piece individually in plastic wrap or place them in an airtight container with a damp paper towel on top to keep the rice from drying out.

Make Ahead: You can prep the sushi rice up to a day ahead and keep it covered at room temperature. The salmon and cucumber should be cut fresh on the day you’re making the sushi for the best taste and texture. I like to have all my ingredients ready to go so I can roll everything quickly.

Serve Cold: Always serve your sushi chilled straight from the fridge – never leave it out at room temperature for more than 2 hours. The raw salmon needs to stay cold for food safety, and honestly, sushi just tastes better when it’s nice and cool anyway.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 32-38 g
• Fat: 10-15 g
• Carbohydrates: 110-120 g

Ingredients

For the seasoned rice:

• 1 cup japanese short-grain rice
• 1/2 cup sushi vinegar

For the filling and assembly:

• 4 nori seaweed sheets, cut in half
• 1 small lebanese cucumber, sliced into sticks
• 7 oz skinless salmon fillet (cut into sticks)

For serving:

• Soy sauce (as needed)

Step 1: Cook the Sushi Rice

• 1 cup Japanese short-grain rice

Cook the Japanese short-grain rice according to the packet directions.

Once the rice is done, transfer it to a large bowl while it is still hot.

I always find that rinsing the rice until the water runs clear before cooking gives the best texture.

Step 2: Season and Cool the Rice

• 1/2 cup sushi vinegar
• cooked Japanese short-grain rice (from Step 1)

Using a large flat spatula, slice through the cooked rice at a sharp angle to break up any lumps and separate the grains.

Gradually pour in the sushi vinegar as you do this.

Continue to slice and fan the rice until it is well-seasoned and almost cool.

Fanning helps give the rice that signature glossy finish—I always take a couple of extra minutes for this step.

Step 3: Prepare Nori and Fillings

• 4 nori seaweed sheets, cut in half
• 1 small Lebanese cucumber, sliced into sticks
• 7 oz skinless salmon fillet (cut into sticks)
• extra sushi vinegar (from Step 2, for dipping fingers)

Lay each nori seaweed sheet horizontally on a sushi mat or a piece of plastic wrap.

Slice the Lebanese cucumber and salmon fillet into sticks if you haven’t done so already.

Set up a small bowl of extra sushi vinegar for dipping your fingers to prevent rice from sticking during assembly.

Step 4: Assemble and Roll the Sushi

• seasoned and cooled rice (from Step 2)
• nori seaweed sheets, cut in half (from Step 3)
• salmon sticks (from Step 3)
• cucumber sticks (from Step 3)

With damp (but not wet) fingers dipped in sushi vinegar, spread about 1/4 cup of seasoned rice over each half nori sheet, leaving a 1.5cm border at the edge furthest from you.

Arrange 25g of salmon and a few cucumber sticks in a line along the center of the rice.

Using the sushi mat or plastic wrap, carefully roll up the nori sheet to enclose the filling and press gently to seal.

Repeat with the remaining ingredients to make eight rolls.

Step 5: Cut and Serve the Sushi

• assembled sushi rolls (from Step 4)
• soy sauce (as needed)
• leftover cucumber sticks (from Step 3)

Cut each sushi roll into 8 bite-sized pieces using a sharp, damp knife to prevent sticking.

Pack the sushi pieces with a little soy sauce and any extra cucumber sticks.

Chill until ready to serve.

For best presentation, I like to arrange the sushi pieces neatly and garnish with a touch of pickled ginger or wasabi if I have some on hand.

Perfect Salmon and Cucumber Sushi

Delicious Perfect Salmon and Cucumber Sushi recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 700 kcal

Ingredients

  

For the seasoned rice:

• 1 cup Japanese short-grain rice
• 1/2 cup sushi vinegar

For the filling and assembly:

• 4 nori seaweed sheets, cut in half
• 1 small Lebanese cucumber, sliced into sticks
• 7 oz skinless salmon fillet (cut into sticks)

For serving:

• soy sauce (as needed)

Instructions

 

• Cook the Japanese short-grain rice according to the packet directions. Once the rice is done, transfer it to a large bowl while it is still hot. I always find that rinsing the rice until the water runs clear before cooking gives the best texture.
• Using a large flat spatula, slice through the cooked rice at a sharp angle to break up any lumps and separate the grains. Gradually pour in the sushi vinegar as you do this. Continue to slice and fan the rice until it is well-seasoned and almost cool. Fanning helps give the rice that signature glossy finish—I always take a couple of extra minutes for this step.
• Lay each nori seaweed sheet horizontally on a sushi mat or a piece of plastic wrap. Slice the Lebanese cucumber and salmon fillet into sticks if you haven’t done so already. Set up a small bowl of extra sushi vinegar for dipping your fingers to prevent rice from sticking during assembly.
• With damp (but not wet) fingers dipped in sushi vinegar, spread about 1/4 cup of seasoned rice over each half nori sheet, leaving a 1.5cm border at the edge furthest from you. Arrange 25g of salmon and a few cucumber sticks in a line along the center of the rice. Using the sushi mat or plastic wrap, carefully roll up the nori sheet to enclose the filling and press gently to seal. Repeat with the remaining ingredients to make eight rolls.
• Cut each sushi roll into 8 bite-sized pieces using a sharp, damp knife to prevent sticking. Pack the sushi pieces with a little soy sauce and any extra cucumber sticks. Chill until ready to serve. For best presentation, I like to arrange the sushi pieces neatly and garnish with a touch of pickled ginger or wasabi if I have some on hand.