Heart-Healthy Cooked Salmon Avocado Sushi
Elevate your sushi night with this "Heart-Healthy Cooked Salmon Avocado Sushi" recipe that promises both incredible flavor and wholesome nutrition. Perfect for sushi enthusiasts looking for a cooked alternative, this recipe features tender, pan-seared salmon seasoned with a splash of lemon juice, creamy avocado slices, and crisp cucumber for a delightful crunch. The sushi rice is perfectly seasoned with a delicate balance of rice vinegar, sugar, and salt, while the nori sheets provide a classic umami finish. Easy to prepare and rolled with precision using a bamboo mat, these sushi rolls are packed with omega-3 fatty acids and fresh ingredients to support a healthy lifestyle. Serve with soy sauce for a savory dipping experience, and enjoy this homemade sushi that’s as satisfying as it is good for you. Perfect for a light lunch, stylish appetizer, or healthy dinner idea!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 8 ounces Salmon fillet
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 4 pieces Nori sheets
- 1 medium Avocado
- 1 small Cucumber
- 2 tablespoons Soy sauce
Instructions
Rinse the sushi rice in a sieve under cold running water until the water runs clear.
Combine the rice and the 1.5 cups of water in a saucepan and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the water is absorbed.
Remove from heat and let it stand for another 10 minutes, covered.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool to room temperature.
While the rice cools, preheat a skillet over medium heat and add olive oil.
Season the salmon fillet with a pinch of salt and lemon juice, then cook it in the skillet, turning occasionally until fully cooked, about 10 minutes. Let it cool and then flake it into small pieces.
Peel and slice the avocado and cucumber into thin strips.
Place a nori sheet on a bamboo sushi mat, shiny side down.
Spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
Arrange the cooked salmon flakes, avocado slices, and cucumber strips evenly over the rice.
Roll the sushi tightly from the bottom edge using the mat, pressing down to seal. Moisten the top edge with water to seal the roll.
Cut each roll into 6-8 pieces using a sharp knife. Clean the knife with a damp cloth between cuts to ensure clean slices.
Serve with soy sauce for dipping.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.8 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2303 mg | 49% | |
*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.
