Avocado and Salmon Sushi Roll
Elevate your sushi game with this irresistible Avocado and Salmon Sushi Roll recipe, a perfect harmony of creamy avocado, fresh salmon, and perfectly seasoned sushi rice wrapped in delicate nori sheets. Whether you’re a sushi enthusiast or new to homemade rolls, this recipe brings restaurant-quality creations right to your kitchen. Featuring simple yet premium ingredients, like vinegared rice and melt-in-your-mouth salmon, this dish captures the essence of Japanese cuisine while offering a fun hands-on cooking experience. With easy-to-follow steps and tips for rolling success, these rolls are ideal for an elegant appetizer or a healthy, satisfying meal. Pair them with soy sauce, pickled ginger, and wasabi for a flavor-packed sushi night at home!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh salmon
- 1 large Ripe avocado
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
- optional Bamboo sushi rolling mat
- Plastic wrap
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Remove the rice from the heat and let it sit, covered, for 10 minutes.
In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar and salt dissolve.
Transfer the cooked rice to a large wooden or non-metallic bowl and drizzle the vinegar mixture over it. Use a wooden spatula to gently fold the rice, being careful not to smash it. Let the rice cool to room temperature.
While the rice cools, prepare the fillings. Slice the fresh salmon and avocado into long, thin strips.
Place a nori sheet, shiny side down, on a bamboo sushi mat covered with plastic wrap.
Wet your hands with water to keep the rice from sticking, then take about 3/4 cup of the sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.
Lay a few salmon slices and avocado strips horizontally across the center of the rice.
Lift the edge of the mat closest to you and gently roll it over the filling, applying gentle pressure to form a tight cylinder.
Continue rolling the sushi until you reach the top border of the nori. Dampen the nori edge with water to seal the roll.
Remove the sushi roll from the mat and use a sharp knife to slice it into 6-8 pieces. Repeat with the remaining ingredients.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 32.3 mcg | 162% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2212 mg | 47% | |
*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.
