Recipe by Ryland, Peters & Small

Pickled Salmon Roll

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Parve Parve
Medium Medium
12 Servings

No Allergens specified

To many sushi fans, delicious raw fish is part of the pleasure of this dish. However, if you’re not an aficionado of fish au naturel, using smoked or pickled fish is a delicious compromise. It is very easy to pickle fish at home, and you can control the sharpness more easily.   Makes 36–42 pieces  


Special Equipment

  • a sushi rolling mat


  • 3 sheets of nori seaweed, halved

  • 1/2 recipe vinegared rice (recipe here), divided into 6 portions

  • 1 teaspoon wasabi paste (optional)

Pickled Salmon

  • 100 milliliters/ 2/3 cup rice wine vinegar

  • 2 teaspoons salt

  • 2 tablespoons sugar

  • grated zest of 1 unwaxed lemon

  • 300 grams/10 and 1/2 ounces salmon fillet, skinned and boned

  • 4 shallots, finely sliced


Prepare the Pickled Salmon


To prepare the salmon, put the vinegar, salt, sugar and lemon zest in a saucepan with 60 milliliters/ 1/4 cup water. Bring to the boil, reduce the heat, then simmer for three minutes. Let cool.


Put the salmon fillet in a plastic container with the shallots. Pour the vinegar mixture over the top and cover tightly. Refrigerate for two to three days, turning the salmon in the pickle once a day.

Prepare the Pickled Salmon Roll


When ready to make the sushi, drain the salmon and shallots. Slice the salmon as finely as possible and divide into six portions.


Put a half sheet of nori, rough side up, on a rolling mat with the long edge towards you. Top with one portion of the sushi rice and spread it out in a thin layer, leaving about two centimeters/ 3/4 inch of bare nori at the far edge. Smear a little wasabi paste down the center of the rice if you like. Arrange one portion of the salmon slices in a line along the middle of the rice and top with a line of the pickled shallots.


Lift the edge of the mat closest to you and start rolling the sushi away from you, pressing in the filling with your fingers as you roll. You may need a little water along the far edge to seal it. Repeat with the remaining ingredients to make six rolls. Using a clean wet knife, slice each roll into six to seven even pieces.


From Sushi: More than 60 Simple-to-Follow Recipes, Ryland Peters & Small. Photograph by Diana Miller © Ryland Peters & Small Purchase on Amazon.

Pickled Salmon Roll

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