Soy-Glazed Salmon Hand Rolls Recipe (2024)

I, for one, enjoyed this recipe - but I’m astonished to find how many people say “NO” to hard-worked recipes from the NYT staff. There are SO many variations to this particular dish, let’s just be a bit friendlier and recognize other people’s efforts instead of bashing on them and saying yours is better!

So delicious and fun to eat. I love the glaze. Our one modification was cooking the fish low and slow for 40 minutes at 225, as we learned in “Salt Fat Acid Heat.” That is the best way to cook salmon IMO, better than any restaurant salmon I’ve ever had. It gets sooo tender and flaky, while still retaining all of its juices.

You do not need to add salt when you use soy sauce, even when using low-sodium soy sauce. And it gets even better if you add some sake.

Delete avocado. Add shiso leaf, kaiware, a bit of umeboshi paste. That’s the ticket!

I think a quick note as to how to roast the nori would have helped. I usually just turn on my burner and quickly drag the sheet just above the flame if gas, or drag it over the burner proper if electric. Don't linger, just drag over a couple of times, flip, drag over again, done.

Try making cabbage rolls with leftover salmon and rice. Steam cabbage leaves and make a sauce. Try Dijon aoili, pesto, lemon aoli, sour cream with paprika.

Simple and fun recipe! Turned out delicious. Next time I make this, I'll only use 1T oil for the sauce (or less). I found it very oily.

Made this last night with leftover grilled salmon. Pan fried tofu slices for our kids. Poured pan sauce over both. It is a delicious sauce, but a bit sweet—I would probably reduce the granulated sugar next time. Omitted avocado, but added daikon radish to the cucumber. Fun activity for all to roll your own. I would have appreciated a bit more instruction on the rolling. I cut the nori sheets on the diagonal.

These were yummy but we ended up making bowls with Nori on top instead since the nori sheets fell apart or got mushy. Our local H-Mart has Nori in many, many sizes, it would be great if NYT amended the recipe to include the size.

With that cabbage roll idea: wasabi dressing - vinegar, mayonnaise, sesame oil, wasabi paste, ginger, and a pinch of sugar, canola or sunflower oil to emulsify

This was amazing. My husband made it exactly as written. He was concerned when he tasted the sauce before putting it on the salmon, he thought it tasted too intense and bitter, but it tasted delicious once cooked on the salmon. Perfect. I am now obsessed with this recipe.

Even pre-toasted nori benefits from toasting right before you use it, especially if your package has been open for a while. I usually toast sheets by turning on a stove burner (gas or electric), hold the sheet by the corners and pass it quickly over the burner. You should be able to smell it toast, and see the color change. Be careful - the sheets become extremely flammable as they dry and toast (even worse than toasting marshmallows…). And, bare hands, hot burner - pay attention!!

Dice the cucumbers, easier to eat plus it results in a more refined texture.

This is a great recipe. It’s best to toast the nori in a hot ish dry pan to crisp it up. We thought it was a little sweet so we cut back on the sugar by 1 tbs and added vinegar to the rice to make sushi rice. We also added a few shakes of furikake and it was a huge hit.

How would this be wrapped in something else? Lettuce? Flour tortillas? Other suggestions gratefully received.

Excellent dish. Used nearly a full teaspoon each of ginger and garlic because yolo. We prepared it as a quinoa bowl and added bell pepper slices. Quite oily though, cut that in half at least.

Really tasty, salty. I would have appreciated instructions on how to roll, size of sheets, and suggested amounts of veg rice and fish in each.

This is soooo good! I put the salmon over ramen noodles, added just enough wasabi, and sprinkled furikake on top. Pure heaven. Thank you NYT

The glaze is dreamy. I quadrupled the sauce ingredients just to have a jar on stand by for midweek meals. I agree with another comment to cook salmon in 225 degree oven for 40 minutes which results in perfect salmon every time. Sprinkle sesame seeds on salmon before adding to roll. Winner recipe!

Made this as directed. It's absolutely delicious. I bought half sheets of Nori, because I'm lazy. Would even just use this as a baked salmon recipe with some sides. I did google how to make a hand roll and how to toast the nori properly which helped. But winging it worked fine too. Just a little neater with the added instruction.

Delicious glaze! Fun to make and delicious to eat.

Didn’t add the salt but halved the soy sauce and added white miso paste. Didn’t toast the nori sheets and it was still delicious. Recommend thin cucumber and avocado as to not overpower the hand roll

These are delicious. I used black cod instead of salmon. Each family member ate 4 hand rolls and it was very filling. I seasoned the sushi rice with a solution of rice vinegar, salt and sugar.

Made this with my big kid when she was home from uni for the weekend. Fun to prep and delicious. She got a little carried away with cooking of the unagi sauce so it carmelized—which was really yummy but too sticky to dollop. Maybe because we forgot to add oil to it? Anyway, we added a bit of liquid to thin out, and it was fine. Also tried fake crab in the sauce as the kid doesn’t like salmon. It was a big hit.

This is my new go-to salmon recipe. I serve it deconstructed with the fish, avocado, cucumber, green onion and cilantro on rice. I omit the nori and sprinkle liberally with furikake. So yummy.

I like this recipe but found the sauce to be very oily so will reduce the oil next time I make it. Also found the sauce needs to cook longer to truly reduce to 1/2 cup - maybe 30 mins instead of 15.

Made with chicken breast, riced cauliflower, quick pickled cucumber and zucchini, and shredded lettuce which was topped with sauce and wrapped in the nori. Delicious

The optional ingredient assumes you already have some cooked rice on hand. If you need to cook rice, then add the cooking and cooling times to the 30 min listed for this recipe. I love temaki sushi and this is a great recipe with rice.

Excellent! We only had seaweed snacks, so it turned into deconstructed cones. Added chopped cabbage for extra crunch. Will definitely make this again!

This is so quick and delicious! I made it as a bowl and added Furikake, pickled ginger would be great also. This will be a regular menu item in my house. Many thanks