High Protein Salmon and Cucumber Sushi Roll

Elevate your sushi night with this High Protein Salmon and Cucumber Sushi Roll—a perfect blend of freshness and nutritional balance. Featuring tender, protein-packed salmon fillet and crisp cucumber matchsticks, this homemade sushi roll is as wholesome as it is delicious. Seasoned sushi rice, aromatic with a hint of rice vinegar, sugar, and salt, wraps seamlessly in sheets of nori for a traditional touch. Whether you're a sushi-making novice or a seasoned pro, the included step-by-step instructions and simple ingredients make crafting these rolls fun and approachable. Serve alongside soy sauce, wasabi, and pickled ginger for a restaurant-quality experience at home. This recipe is light, satisfying, and ideal for meal prep or impressing guests with your culinary skills!

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 200 grams Fresh salmon fillet
• 1 small Cucumber
• 4 sheets Nori sheets
• 0 for serving Soy sauce
• 0 for serving Wasabi
• 0 for serving Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let simmer for 18-20 minutes until the water is absorbed and the rice is tender.

Step 4

Remove from heat and let it stand covered for 10 minutes. Fluff with a fork.

Step 5

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, fanning it as you go to cool it quickly. Set aside.

Step 6

Slice the salmon into long, thin strips. Peel the cucumber and cut it into long, thin matchsticks.

Step 7

Place a bamboo sushi mat on a flat surface and lay a nori sheet on it, shiny side down.

Step 8

Spread about 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.

Step 9

Arrange 1/4 of the salmon strips and cucumber sticks horizontally across the middle of the rice.

Step 10

Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to form a cylinder. Seal the edge with a little water.

Step 11

Repeat the same process with the remaining ingredients to make three more rolls.

Step 12

Using a sharp knife, slice each roll into 6-8 pieces.

Step 13

Serve with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(871.1g)

Amount per serving	% Daily Value*
Calories	754.8

Total Fat 17.4g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 122.1mg	0%
Sodium 1662.3mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 4.7g	0%
Total Sugars 15.9g
Protein 60.2g	0%

Vitamin D 740.3IU	0%
Calcium 111.5mg	0%
Iron 3.7mg	0%
Potassium 1541.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 32.6%

Carbs: 46.2%