High Protein Salmon and Avocado Sushi
Elevate your sushi game with this High Protein Salmon and Avocado Sushi recipe—a perfect fusion of fresh, nutrient-packed ingredients and classic sushi-making techniques. Featuring sushi-grade salmon, creamy ripe avocado, and perfectly seasoned sushi rice wrapped in crisp nori, these rolls are not only delicious but also brimming with protein and healthy fats to fuel your day. This recipe is beginner-friendly, with step-by-step instructions for rolling sushi like a pro, while offering vibrant flavors that pair beautifully with soy sauce, spicy wasabi, and tangy pickled ginger. Ready in under an hour and ideal for meal prep or impressing at your next dinner party, this sushi creation is a wholesome, homemade alternative to restaurant-style sushi. Whether you’re a sushi enthusiast or new to the craft, these rolls promise a fresh, satisfying bite every time!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 200 grams fresh salmon, sushi-grade
- 1 large ripe avocado
- 4 full nori sheets
- to taste soy sauce
- to taste wasabi
- to taste pickled ginger
Instructions
Rinse the sushi rice in cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Let it soak for 30 minutes if you have the time.
Bring the rice to a boil over medium-high heat, then reduce the heat to low. Cover and cook for 15 minutes, until the water is absorbed.
Remove the rice from heat and let it sit covered for 10 minutes to finish steaming.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, using a rice paddle, then let the rice cool to room temperature.
Slice the sushi-grade salmon into thin strips, approximately 1cm wide.
Halve the avocado, remove the pit, and carefully peel the skin. Slice the avocado into thin strips.
Place a bamboo sushi mat on a clean surface and place a sheet of nori with the shiny side down.
Spread about a 1/4 cup of sushi rice evenly over the nori, leaving a 1cm border on the top edge.
Arrange strips of salmon and avocado horizontally across the middle of the rice.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a little water.
Using a sharp knife, cut the roll into six even pieces. Clean the knife between cuts for neat slices.
Repeat the process with the remaining nori sheets and fillings.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger, if desired.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 13.7 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2018 mg | 43% | |
*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.
