Avocado and Fish Roe Sushi Roll
Elevate your sushi-making game with these elegant Avocado and Fish Roe Sushi Rolls, a show-stopping recipe that blends creamy avocado with the briny pop of fish roe, creating a perfect harmony of textures and flavors. This homemade sushi delight starts with fluffy, perfectly seasoned sushi rice and crisp, shiny nori sheets. Each roll is filled with thinly sliced, velvety avocado and sprinkled with vibrant fish roe, delivering a sophisticated balance of buttery smoothness and oceanic umami. Whether you're hosting a sushi night or indulging in an intimate dinner, these rolls are a feast for both the eyes and the palate. Serve them with soy sauce, fiery wasabi, and tangy pickled ginger for an authentic sushi experience at home. A must-try for lovers of Japanese cuisine, these sushi rolls will make you feel like a seasoned sushi chef in just under an hour!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 3 sheets nori sheets
- 1 whole ripe avocado
- 4 tablespoons fish roe (tobiko or masago)
- for serving soy sauce
- for serving wasabi
- for serving pickled ginger
Instructions
Rinse the sushi rice thoroughly in cold water until the water runs clear. Drain well.
Combine the rinsed rice and 1.25 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
Once the rice is cooked, let it sit covered for about 10 minutes, then transfer it to a large bowl.
In a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved.
Gradually fold the vinegar mixture into the rice using a spatula, fanning the rice to cool it quickly. Set aside to cool completely.
Halve the avocado, remove the pit, and peel the skin. Slice the avocado thinly.
Lay a bamboo sushi mat on a flat surface. Place one sheet of nori on the mat with the shiny side facing down.
Moisten your hands with water to prevent the rice from sticking. Take about a third of the rice and evenly spread it over the nori sheet, leaving a 1-inch margin at the top.
Sprinkle about 1 tablespoon of fish roe evenly over the rice.
Arrange a few slices of avocado horizontally across the center of the rice.
Use the sushi mat to carefully roll the nori sheet over the filling, pressing lightly to seal.
Continue rolling, using gentle pressure, until a compact roll is formed. Repeat with the remaining ingredients to make two more rolls.
Use a sharp knife dipped in water to cut each roll into 8 pieces, wiping the knife clean between cuts.
Arrange the sushi rolls on a platter and serve with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
