These Smoked Salmon Sushi Rolls are one of my favorite ways to enjoy sushi flavors at home—no raw fish or special equipment needed!
Creamy whipped cream cheese, cool cucumber, shredded carrot, and smoky salmon are all wrapped up in crisp nori sheets and finished with lemon, sesame seeds, and a splash of soy sauce.
Why You’ll Love This Recipe
Easy to roll – No rice or raw fish required
Smoky & creamy – Salmon and cream cheese are an unbeatable combo
Perfect for beginners – Simple to assemble and slice
Super fresh – Crunchy veggies and citrusy lemon keep it light
Customizable – Add avocado, swap fillings, or spice it up with wasabi
What You’ll Need (Ingredient Highlights)
Nori (seaweed sheets) – Large, flat sheets of dried seaweed for wrapping.
Smoked salmon – Adds a savory, rich flavor with no cooking required.
Cream cheese – Whipped for extra spreadability and smoothness.
Cucumber & carrot – Cool, crunchy contrast to the soft cheese and salmon.
Thin-sliced lemon – Optional but amazing for brightness and acidity.
Green onions & sesame seeds – Flavorful garnishes with a little crunch.
Soy sauce & wasabi – For dipping and that extra punch of heat if desired.
Pro Tips Before You Start
Use plastic wrap over your bamboo mat (or a plastic bag) for easy cleanup.
Whip the cream cheese ahead of time to make spreading easier.
Slice your sushi with a wet, very sharp knife for the cleanest edges.
Prep all fillings before rolling to keep things fast and tidy.
Don’t overfill – it’s tempting but makes rolling harder!
How to Make Smoked Salmon Sushi Rolls
Step 1: Prep Your Workstation
Lay a bamboo sushi mat flat and cover it with plastic wrap.
You can also use a large plastic bag.
Step 2: Place the Nori
Lay one sheet of seaweed (shiny side up) on top of the plastic wrap.
Step 3: Add the Fillings
Spread cream cheese horizontally across the lower third of the seaweed.
Layer with smoked salmon, cucumber strips, shredded carrot, and a slice of lemon.
Step 4: Roll It Up
Grasp the bottom of the mat and seaweed and tightly roll over the fillings.
Keep rolling firmly until the entire sheet is rolled up, being careful not to include the plastic.
Step 5: Seal the Edge
With damp fingers, wet the top edge of the nori to help it stick and seal the roll.
Step 6: Slice the Roll
Use a sharp knife dipped in water to slice the roll.
Cut it in half, then in quarters, and again for 8 even pieces.
Step 7: Garnish and Serve
Sprinkle with sesame seeds and sliced green onion.
Serve with soy sauce and optional wasabi.
What to Serve It With
Miso soup or a simple seaweed salad
Pickled ginger for cleansing your palate
Sliced edamame or spicy cucumber salad
Green tea or sake on the side
Variations / Substitutions
Use avocado slices instead of lemon
Try smoked trout or cooked shrimp in place of salmon
Add spicy mayo or sriracha inside the roll for heat
Swap cream cheese for hummus or vegan spread
Storage & Leftovers
Best eaten fresh the day you make them.
If storing, wrap tightly in plastic wrap and refrigerate up to 24 hours.
Do not freeze – nori and cream cheese do not thaw well.
FAQs
Can I use rice in this recipe?
Yes, you can spread sushi rice on the nori first if you’d like a more traditional roll.
Is the lemon necessary?
Nope—but it adds a bright, citrusy note that pairs beautifully with salmon.
Can I prep these ahead?
You can roll and slice them up to a few hours ahead. Keep covered in the fridge.
What knife works best for slicing?
A very sharp chef’s knife dipped in water before each cut helps prevent sticking.
Are these gluten-free?
Yes—just be sure to use gluten-free soy sauce or tamari.
Can I make this vegetarian?
Absolutely. Skip the salmon and add avocado, roasted red pepper, or tofu.
What if I don’t have a sushi mat?
Use a folded kitchen towel or plastic wrap to help roll evenly.
Final Thoughts
These easy smoked salmon sushi rolls bring all the fun of sushi night into your kitchen—without needing raw fish or complicated tools.
Creamy, fresh, and packed with texture, they’re the perfect appetizer, light meal, or party snack.
