Spicy Salmon Sushi Roll

Prep Time15 min
Time to Table15 min

Our simple guide to rolling you own homemade, healthy sushi is amped up with our flaked salmon. Don’t miss out. It’s easier than you think.


1 can (142 g) CLOVER LEAF® Flaked Sockeye (or Pink) Salmon, drained
2 cups Cooked short grain brown rice
1 tbsp Rice vinegar
2 tbsp Greek yogurt, non-fat (fat free), plain
1 tsp Wasabi paste or powdered wasabi
1 tsp Toasted sesame oil
2 sheets Nori (edible seaweed)
2 tbsp Red onion, chopped
2 tbsp Green onion, chopped
2 tbsp Carrot, shredded
1/2 tsp Soy sauce, reduced sodium


  1. Stir vinegar into rice and set aside.
  2. Whisk together yogurt, wasabi, and sesame oil until smooth. Stir in salmon and mix until well combined.
  3. Cover the sushi mat with plastic wrap. Place a nori sheet, shiny side down and long side parallel to top of the mat. Measure 1 cup rice and form into a firm ball. Press the rice firmly onto the nori so it’s a smooth, flat layer, leaving a 1-inch gap at top edge away from you.
  4. Spread half the salmon mixture across the center of the rice, and parallel to the top edge. Then spread half the red and green onion and carrot alongside the salmon.
  5. With the end closest to you, gently bring the rice-covered nori up over the salmon filling, using the mat as support. Press the roll evenly with the mat, along the shape, pulling with the top part and flat part of the mat to get a tighter roll. Continue to roll the mat until you reach the end of the nori to seal the roll.
  6. For a smooth and clean cut, slice the roll into 6 pieces by dipping the knife blade in water each time.
  7. Prepare the next roll with remaining nori, rice, salmon, and veggies. Serve with soy sauce.


per serving
% Daily
Fat2.5 g3%
Saturated Fats0.5 g
Trans Fat0 g
Saturated + Trans3%
Carbohydrate26 g
Fibre2 g7%
Sugars2 g2%
Protein10 g
Cholesterol15 mg
Sodium270 mg12%
Potassium175 mg4%
Calcium30 mg2%
Iron2 mg11%

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