Salmon & Dill California Roll Recipe

Name: Salmon & Dill California Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 around 400 grams Sushi rice; 1 two 1 cm squares Salmon (For sashimi, cut); 1 two 1 cm squares Cucumbers; 1/3 Avocado (cut into 1 cm wide thin strips); 1 dash Lemon juice; 6 sprigs Dill (roughly minced); 2 tbsp Mayonnaise; 1 1/2 tbsp White toasted sesame seeds; 2 sheets Toasted nori seaweed; 1 just 1 dash Thinly sliced lemon and dill (to garnish); 1 dash Soy sauce (to taste)

Servings: persons

1 around 400 grams Sushi rice
1 two 1 cm squares Salmon (For sashimi, cut)
1 two 1 cm squares Cucumbers
1/3 Avocado (cut into 1 cm wide thin strips)
1 dash Lemon juice
6 sprigs Dill (roughly minced)
2 tbsp Mayonnaise
1 1/2 tbsp White toasted sesame seeds
2 sheets Toasted nori seaweed
1 just 1 dash Thinly sliced lemon and dill (to garnish)
1 dash Soy sauce (to taste)

1
Evenly cut the salmon and cucumbers into long slices that are the length of the seaweed.
2
Thinly slice the avocado and sprinkle lemon juice over the top.
3
Mix the ingredients
4
Mix together the sushi rice and the white toasted sesame seeds.
5
Put the seaweed on top of a bamboo sushi rolling mat, then put half of the sushi rice on top and spread it out.
6
Cover it with plastic wrap.
7
Turn it over.
8
Place the salmon, cucumber, dill mayonnaise (made in Step 2), and the avocado on top of each other about a third of the way from the bottom.
9
While being careful not to roll the plastic wrap into the sushi roll, roll it up.
10
While rolled up in the plastic wrap, let the sushi roll rest for a bit, then cut up into easy-to-eat pieces.
11
Do that all again from the start to make another roll.
12
If you have some, garnish with the thinly sliced lemon and dill.
13
Top with soy sauce if desired and enjoy.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 around 400 grams Sushi rice, 1 two 1 cm squares Salmon (For sashimi, cut), 1 two 1 cm squares Cucumbers, 1/3 Avocado (cut into 1 cm wide thin strips), and more.

Yes, Salmon & Dill California Roll falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon & Dill California Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions