Soy-Glazed Salmon Hand Rolls

Published March 18, 2023

Overview

A vibrant, umami-rich dish featuring tender soy-glazed salmon wrapped in crispy nori with fresh cucumber and avocado. The sweet-savory glaze balances richness, while the quick preparation makes it ideal for weeknight meals or casual gatherings.

Prep & Total Time

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Ingredients

For the Glaze

• 3 tablespoons neutral oil (e.g., safflower or canola)

• ½ teaspoon minced garlic

• ⅓ cup low-sodium soy sauce

• ⅓ cup mirin

• 3 tablespoons granulated sugar

• ¼ teaspoon black pepper

• ¼ teaspoon kosher salt (Diamond Crystal, plus extra for seasoning)

• ½ teaspoon peeled and grated ginger

For the Salmon

• 1 (1½-pound) skinless salmon fillet (preferably center-cut)

For Assembly

• Toasted nori sheets, quartered (or cut into 4 equal portions)

• Cooked short-grain rice (optional, for serving)

• Wasabi paste (optional, for serving)

• 3 Persian cucumbers, halved crosswise and cut into thin spears

• 1–2 avocados, pitted and thinly sliced

Cooking Instructions

Step 1: Prepare the Soy Glaze

In a small saucepan, heat 2 tablespoons of neutral oil over medium heat. Add minced garlic and sauté until fragrant (30 seconds; avoid burning). Add soy sauce, mirin, sugar, black pepper, and ¼ teaspoon kosher salt. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the sauce thickens slightly and reduces by ~1/3 (10–15 minutes). Remove from heat, stir in grated ginger, and let cool. Reserve ½ cup of the glaze for serving; set the remaining glaze aside for the salmon.

Step 2: Season and Prep the Salmon

Preheat oven to 425°F (218°C). Line a sheet pan with foil. Place salmon on the pan, rub with remaining 1 tablespoon oil, and season lightly with additional kosher salt. Brush both sides generously with the reserved glaze.

Step 3: Roast to Medium Doneness

Roast salmon for 5 minutes. Baste with drippings from the pan (ensure even coating). Continue roasting 5–6 minutes more (total 10–11 minutes) until internal temperature reaches 135°F (57°C) for medium doneness. Transfer to a plate and rest 2 minutes.

Step 4: Flake and Assemble Hand Rolls

Flake cooled salmon into bite-size pieces. Drizzle with reserved glaze. To build rolls:

1. Place a nori sheet (shiny side down) on a clean surface.

2. Spread 2–3 tablespoons cooked rice (if using) over nori, leaving a ½-inch top border.

3. Add a horizontal line of cucumber spears and avocado slices.

4. Top with flaked salmon and a drizzle of extra glaze.

5. Fold bottom edge over filling, then roll tightly, pressing to seal. Wet top edge lightly with water if needed.

Step 5: Serve

Enjoy immediately. For spice, add wasabi to salmon or alongside rolls.

Serving Variations (From Reader Feedback)

• Rice Bowl: Skip rolling; serve salmon, veggies, and glaze over cooked rice. Add mango/radishes for brightness.

• Low-and-Slow Method: Roast at 225°F (107°C) for 40 minutes (per Salt, Fat, Acid, Heat) for ultra-tender results.

• Leftover Magic: Combine leftover salmon, glaze, and rice noodles with furikaki for a quick noodle bowl.

• Mirin Substitute: Replace with rice vinegar + extra brown sugar.

Reader Reviews

• “The glaze is incredible! Cooking low and slow at 225°F for 40 minutes made it flakier than any restaurant salmon.”

• “Skip salt with low-sodium soy sauce; add sake for depth. A rice bowl works too—pile with furikaki!”

• “Boys’ favorite! Rolled with rice vinegar + brown sugar (no mirin) and served with wasabi. So much fun.”

• “Leftovers = heaven: noodles + furikaki. Use snack-pack nori to avoid waste!”

Final Note: This recipe’s flexibility shines—personalize with extra veggies, alternate cooking methods, or skip rolls for a simple salmon bowl.