Remove Scales (If Needed)

Lay the fillet skin side down. Use a fish scaler or knife if you see any leftover scales.

Pat Dry

Use paper towels to remove moisture. This helps achieve crispy salmon skin.

Season the Salmon

Lightly coat the skin side with oil. Sprinkle salt and pepper or a little soy sauce for flavor.

You can broil or fry the salmon for crispness:

Broil Method

Preheat your oven to broil on high. Place the salmon fillet on a foil-lined tray, skin side up. Broil for about 5 minutes until the skin turns golden and crunchy. Watch closely to avoid burning.

Fry Method

Heat a nonstick pan on medium-high heat with a little oil. Place the skin side down. Press gently so it doesn’t curl. Cook for 3–4 minutes until crisp, then flip briefly to cook the top.

Let It Cool

Once cooked, set aside. If the salmon flesh is done, you can remove that portion or use it in the roll. Often, people focus on just the fried salmon skin or broiled portion. Keep the flesh if you want extra protein in your sushi.

Make the Sushi Rice

Cook short-grain rice following package instructions. Transfer to a bowl. Add rice vinegar (mixed with sugar and salt) while it’s still warm. Stir gently to coat every grain.

Slice Veggies

Cut the cucumber into slender strips. Slice avocado if using. Place near your workstation.

Lay the Nori

On your bamboo sushi rolling mat lined with plastic wrap, place one nori sheet shiny side down.

Spread Rice

Take a handful of prepared sushi rice. Spread the mixture evenly across most of the nori sheet, leaving about an inch uncovered at the top edge. Dampen your fingers with water to avoid sticking.

Add Fillings

Lay pieces of crispy salmon skin, cucumber strips, or avocado near the bottom edge. If you have leftover savory salmon flesh, you can place that too.

Roll Tightly

Lift the edge of the bamboo mat and roll forward slowly, applying gentle pressure to keep the roll firm. When you reach the end, moisten the bare nori edge with water to seal.

Cut Into Pieces

Let the roll rest for a minute seam-side down. Then slice with a sharp knife. Dip the blade in water or use a wet knife for a cleaner cut. Aim for 6–8 equal pieces.