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Make Sushi At Home: Salmon Maki (hosomaki)

Experience the art of sushi-making with this step-by-step guide to crafting Salmon Maki, an ideal recipe for sushi beginners.

What is sushi?

Sushi is a dish that involves combining vinegar-seasoned rice with various ingredients, including fish, seafood, or vegetables. When the rice is wrapped in nori seaweed and rolled, it is specifically known as Makizushi in Japan.

Maki stuffed with salmon - homemade sushi recipe with delicious fresh salmon.

Types of Maki

There are different types of maki:

  • Hosomaki: Small rolls with nori seaweed on the outside, typically filled with a single ingredient.
  • Chumaki: Medium rolls with nori seaweed on the outside, filled with 2-3 ingredients.
  • Futomaki: Large rolls with nori seaweed on the outside, usually filled with 4-5 ingredients.
  • Uramaki: Rolls made backward, where the nori seaweed is wrapped by the rice. A popular example is the California roll.
  • Temaki: Sushi rolled by hand, shaped into a cone.

What do I need to make maki sushi at home?

Sushi rice

Rice is a crucial element for good sushi. If you’re unsure how to prepare it, you can watch a tutorial video or refer to a detailed recipe post for guidance.

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Filling for the maki

For the maki filling, today I’ve focused on making salmon maki, but you can customize it with your preferred ingredients. Some popular choices for maki fillings include tuna, cucumber, avocado, or tamagoyaki, among others.

Nori Seaweed

You’ll also need nori seaweed to prepare makis at home. This roasted seaweed is similar to paper and is typically used in 1/2, 3/4, or whole sheets. If you’re making makis with just one ingredient, a 1/2 sheet of nori seaweed will be sufficient.

Maki stuffed with salmon - homemade sushi recipe with delicious fresh salmon.

Sushi mat and hangiri

To roll the maki, you’ll need a sushi mat. If you don’t have one, you can improvise with a kitchen towel, or alternatively, consider making temaki (hand rolls) at home, which doesn’t require a mat.

If you plan on making sushi regularly, investing in a hangiri (a traditional wooden sushi rice mixing tub) is recommended for preparing the sushi rice.

Make Sushi At Home: Salmon Maki (hosomaki)
Print recipe
5 from 2 votes
Experience the art of sushi-making with this step-by-step guide to crafting Salmon Maki, an ideal recipe for sushi beginners.
Prep Time: 1 hour
Total Time: 1 hour
Course: Accompaniment, Appetizer, Main Course
Cuisine: Japanese
Keyword: Rice, Seafood | Seafood, Sushi
Cooking method: Crudo
Servings: 1 Roll
Calories: 233kcal


  • cup sushi Rice cooked
  • 2 strips salmon 1cm wide and 8cm long
  • ½ sheet nori seaweed
  • 1 pinch wasabi optional


  • Prepare the rice for sushi.
  • Place the nori seaweed on the sushi mat, shiny side down.
  • Lightly wet your hands and add the sushi rice to the edge of the nori seaweed.
  • Use your index finger to add a horizontal line of wasabi in the center of the rice.
  • Place the salmon on top of the wasabi.
  • With your thumbs underneath the sushi mat, use your index fingers to hold the salmon while rolling up the nori seaweed.
  • Once rolled up, apply slight pressure to shape the maki.
  • Now the roll is ready, and all that's left is to cut it. To prevent the rice from sticking to the knife, wipe it with a cloth dipped in very cold water before each cut and clean it just after making the cut.



To the best of my knowledge, all the ingredients used in these recipes are gluten-free or there are gluten-free versions, such as tamari to replace soy sauce.
Keep in mind that gluten hides in many foods; If you’re on a gluten-free diet or cooking for someone with a gluten allergy, always read ingredient labels to make sure they’re gluten-free.


Calorias: 233kcal | Carbohidratos: 51g | Proteina: 5g | Grasa: 1g | Grasas saturadas: 1g | Colesterol: 1mg | Sodio: 6mg | Potasio: 67mg | Fibra: 2g | Azúcar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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