Avocado and Fish Sushi Roll
Elevate your sushi game with this delectable Avocado and Fish Sushi Roll recipe—a perfect balance of creamy avocado and tender slices of fresh fish like salmon or tuna, wrapped in seasoned sushi rice and nori sheets. Ideal for beginners and sushi enthusiasts alike, this recipe walks you through essential sushi-making techniques, from preparing perfectly seasoned rice to mastering the art of rolling with a bamboo mat. Ready in under an hour, these sushi rolls are as satisfying to make as they are to eat. Serve them with soy sauce, wasabi, and pickled ginger for an authentic sushi experience right at home. Whether you're planning an elegant appetizer or a fun, hands-on meal, this recipe promises restaurant-quality sushi with a homemade touch!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 150 grams Fresh fish fillet (salmon or tuna)
- 1 medium Avocado
- 4 pieces Nori sheets
- for dipping Soy sauce
- optional Wasabi
- optional Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a saucepan, combine the rinsed rice with the water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Use a wooden spatula or rice paddle to gently fold the vinegar into the rice, being careful not to mash the grains. Let the rice cool to room temperature.
While the rice is cooling, slice the fish fillet into thin strips and peel, pit, and slice the avocado into similar sized strips.
Place a bamboo sushi mat on a clean surface and lay a piece of plastic wrap over it. Place a sheet of nori, shiny side down, on the plastic wrap.
Dampen your hands with water to prevent the rice from sticking, then take about 1/2 cup of the cooled sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top edge.
Arrange a few strips of fish and avocado across the center of the rice.
Using the bamboo mat, carefully lift the edge of the nori closest to you and roll it over the filling, gently pressing and rolling to form a log shape. Use the mat to roll the sushi tightly.
Wet the top border of the nori with a little water to seal the roll. Repeat with the remaining ingredients.
With a sharp knife, slice each roll into 8 equal pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger, as desired.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 82 mg | 28% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.2 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 16.9 mcg | 84% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1686 mg | 36% | |
*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.
