High Protein Salmon Sushi Rolls
Elevate your sushi-making skills with these High Protein Salmon Sushi Rolls, a wholesome blend of fresh ingredients and bold flavors! Perfect for a quick yet satisfying meal or an impressive dish for guests, this recipe pairs tender salmon, creamy avocado, and crisp cucumber with perfectly seasoned sushi rice, all wrapped in nutrient-rich nori sheets. Ready in under an hour, these rolls are packed with protein and omega-3s, making them as nutritious as they are delicious. Serve them alongside soy sauce, pickled ginger, and a dab of wasabi for an authentic sushi experience at home. Whether you're a sushi enthusiast or a kitchen adventurer, this recipe combines health, flavor, and fun in every bite!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Fresh salmon fillet, skin removed
- 4 sheets Nori sheets
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 0.25 cup Soy sauce
- 0.25 cup Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or a pot, and cook according to the rice cooker's instructions or bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until rice is tender.
While the rice cooks, prepare the rice seasoning: In a small saucepan over low heat, dissolve sugar and salt in the rice vinegar. Allow the mixture to cool.
Once the rice is done, transfer it to a large bowl and gently fold in the rice vinegar mixture. Allow the sushi rice to cool to room temperature.
While the rice cools, slice the salmon into thin strips, approximately 1/2 inch wide.
Prepare a bamboo sushi mat by covering it with plastic wrap. Lay a nori sheet, shiny side down, on the mat.
With wet hands to prevent sticking, spread about 1/2 cup of sushi rice evenly over the nori, leaving about a 1-inch border at the top edge to seal the roll.
Place a few strips of salmon across the rice, about 1 inch from the bottom edge. Add a few cucumber juliennes and avocado slices.
Using the bamboo mat, begin to roll the sushi tightly, starting from the edge with the filling. Press firmly to shape and seal the roll.
Slice each roll into 6-8 pieces with a sharp knife, wiping the blade with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side for dipping and enhancing the flavors.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 28.1 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| 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.
