Make your own salmon sushi sandwiches, then try our classic sushi sandwich (onigirazu), chirashi sushi, homemade sushi rolls and california rolls.


  • 150g sushi rice
  • 1 tbsp rice vinegar
  • 1/2 tsp caster sugar
  • 4 nori sheets, halved
  • a large handful coriander leaves
  • 1 red pepper, thinly sliced
  • 120g skinless sushi-grade salmon, cut into thin pieces
  • 1/4 cucumber, thinly sliced
  • 2 tbsp soy sauce, to serve


  • STEP 1

    Cook the sushi rice following pack instructions. Tip out onto a plate, sprinkle with the rice vinegar and sugar, and a little seasoning, mix gently, then leave to cool.

  • STEP 2

    Lay the nori sheets out onto a chopping board and spread over the sushi rice in even layers. Lay over the coriander leaves, red pepper, salmon and cucumber slices, in even layers, on top of one another, halfway across the nori sheets. Fold the other half over and press to seal. Serve with soy sauce for dipping.

Cook's notes

  • Sushi rice is a short-grain variety traditionally used in sushi making. Nori are dried and pressed sheets of seaweed used to encase sushi. Both are available from large and Asian supermarkets, and online. Sushi-grade salmon is available from select fishmongers. As an alternative, buy the best quality salmon possible, as you’re eating it raw.

Learn how to make your own California rolls

California rolls


Adam Bush Chef Portrait
Adam BushDeputy food editor

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