High Protein Salmon Avocado Sushi Roll
Elevate your sushi game with this High Protein Salmon Avocado Sushi Roll, a nutrient-packed twist on a classic favorite. Combining tender, savory salmon with creamy ripe avocado and crisp cucumber, this recipe creates a balanced and delicious sushi roll that's both satisfying and healthy. Using perfectly seasoned sushi rice and nutrient-rich nori sheets, these rolls are handcrafted and ideal for boosting protein intake while indulging in bold, fresh flavors. Whether you're hosting a dinner party or enjoying a wholesome meal at home, these rolls pair beautifully with soy sauce, wasabi, and pickled ginger for a complete sushi experience. Ready in under an hour, this easy-to-follow recipe is sure to become a go-to for sushi lovers who crave a nutritious spin on traditional favorites.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 6 ounces salmon fillet
- 1 large ripe avocado
- 0.5 medium cucumber
- 4 sheets nori sheets
- (for serving) soy sauce
- (optional, for serving) pickled ginger
- (optional, for serving) wasabi
Instructions
Rinse 1 cup of sushi rice under cold water in a fine mesh sieve until the water runs clear.
In a medium saucepan, combine 1 cup of rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Stir until the sugar is dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, then let the rice cool to room temperature.
Slice the 6-ounce salmon fillet into thin strips. Peel and pit the avocado, then slice it into thin strips. Slice 0.5 medium cucumber into julienne strips.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat lined with plastic wrap.
With wet hands, spread about 1/4 of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange salmon strips, avocado slices, and cucumber strips horizontally across the center of the rice-covered nori.
Using the bamboo mat, carefully roll the sushi tightly from the bottom, applying gentle pressure to seal the edges.
Repeat the process with the remaining ingredients to make additional rolls.
With a sharp knife, slice each roll into bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi, if desired.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 16.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 23.3 mcg | 117% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2267 mg | 48% | |
*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.
