Rolls with Red Fish and Cucumber at Home
A classic Japanese dish - what could be better? Rolls with red fish and cucumber at home feature plenty of cream cheese and good red fish! A universally delicious roll, combining delicate ingredients into a refined and balanced flavor palette.
Updated : 21 October, 2025
Easy
About 45 min.
Ingredients
75 grams
Round rice
75 milliliters
Water
1.5 tablespoon
Rice vinegar
0.75 teaspoon
Sugar
0.4 teaspoon
Salt
1.4 grams
Nori
40 grams
Cream cheese
15 grams
Cucumber
80 grams
Salmon fish
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare rice for rolls. Use short-grain or sushi rice - it contains the right amount of gluten to hold shape. Wash it 4 times until the water is clear. Then place it in a pot and add water in a 1:1 ratio. Cover with a lid and place over medium heat.
Step 2
Bring the water to a boil without opening the lid. Once boiling, reduce heat to low and cook for 15 minutes - the water should fully absorb. Turn off the heat and let the rice sit covered for 10 more minutes to finish steaming. The rice will double in volume.
Step 3
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar and salt dissolve, but do not boil.
Step 4
Wipe a wooden bowl with a damp paper towel to prevent rice from sticking. Transfer the cooked rice in, drizzle the vinegar mixture over it, and gently fold with a wooden spatula until evenly seasoned. Cover the bowl with a damp towel and let the rice cool completely.
Step 5
Wrap a bamboo sushi mat with plastic wrap for hygiene and easier rolling. This prevents rice and filling from sticking and keeps the mat clean.
Step 6
Cut a nori sheet in half using scissors. Place one half shiny side down on the mat. Prepare a small bowl of water mixed with rice vinegar (1:3 ratio) to moisten your hands - this prevents sticking.
Step 7
Wet your hands in the vinegar solution, take about 150 g (5.3 oz) of rice, and spread it evenly over the nori. Leave 1 cm (½ inch) of nori uncovered on the side closest to you and 1 cm of rice overhanging on the far side.
Step 8
Flip the nori so the shiny side faces up and rice is down. Fill a piping bag with cream cheese (softened to room temperature). Slice cucumber into long thin strips. Pipe two lines of cream cheese on the nori and place cucumber strips on top.
Step 9
Roll it up gently away from yourself, pressing lightly with the mat to shape a firm cylinder. Adjust the ends by tucking and pressing from both sides.
Step 10
Place slices of red fish (salmon) on top of the roll. Use the mat again to press gently so the fish adheres well and the roll becomes compact. If using a fish fillet, remove bones and cut it into thin rectangular slices to cover the roll evenly.
Step 11
Transfer the finished roll to a cutting board. Dip a sharp knife in vinegar water before each cut to prevent rice from sticking. Cut the roll in half, then each half in half again, and finally each quarter in half - making 8 equal pieces. Serve with wasabi, soy sauce, and pickled ginger.