High Protein Avocado and Salmon Sushi Roll
Elevate your sushi game with this High Protein Avocado and Salmon Sushi Roll, a perfect blend of fresh, vibrant ingredients and exquisite flavors. This recipe marries the silky richness of sushi-grade salmon with creamy avocado, complemented by crisp cucumber and nutty sesame seeds for a texture-packed bite. Wrapped in nutrient-dense nori and paired with perfectly seasoned sushi rice, each roll is a protein-packed delight ready to satisfy your cravings. Easy to prepare with step-by-step instructions, this sushi roll is ideal for a healthy, gourmet meal at home. Serve with soy sauce, wasabi, and pickled ginger for the complete sushi experience, making it a crowd-pleaser for both sushi enthusiasts and first-timers alike. Perfect for meal prep, dinner parties, or a quick lunch, this recipe offers a wholesome and flavorful twist on classic sushi rolls.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 ounces Fresh sushi-grade salmon
- 1 whole Avocado
- 4 pieces Nori (seaweed) sheets
- 1 tablespoon Soy sauce
- 1 teaspoon Wasabi paste
- 1 tablespoon Pickled ginger
- 1 small Cucumber
- 1 tablespoon Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 1.25 cups of water in a rice cooker and cook as per the manufacturer's instructions. Alternatively, use a pot: bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes. Let the rice rest for 10 minutes after cooking.
In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until dissolved. Pour over the cooked sushi rice and gently mix using a wooden spatula. Allow the rice to cool.
Slice the cucumber into thin strips and set aside.
Cut the avocado in half, remove the pit, and slice each half into thin strips.
Use a very sharp knife to cut the salmon into thin slices, similar in size to the avocado slices.
Place a bamboo sushi mat on a flat surface and cover it with a piece of plastic wrap.
Lay a nori sheet shiny side down on the sushi mat.
With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle sesame seeds evenly over the rice.
Flip the nori so the rice is facing down on the mat. Arrange a strip of avocado, salmon, and cucumber along the edge closest to you.
Using the sushi mat, carefully roll the nori over the filling, applying gentle pressure to form a tight roll. Seal the edge with a few grains of rice.
Use a sharp knife dipped in water to slice the roll into 8 equal pieces, wiping the blade with a damp cloth between cuts.
Repeat with the remaining ingredients to make additional rolls.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1629 mg | 35% | |
*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.
