Salmon and Avocado Sushi Roll
Delight in the perfect harmony of flavors and textures with this Salmon and Avocado Sushi Roll recipe. Featuring tender sushi-grade salmon, creamy avocado, and perfectly seasoned sushi rice, all wrapped in crisp nori, these homemade rolls bring the elegance of Japanese cuisine right to your kitchen. This easy-to-follow recipe guides you through essential sushi-making techniques, like rolling with a bamboo mat and preparing authentic rice seasoning with rice vinegar, sugar, and salt. Ready in under an hour, these rolls are perfect for a crowd-pleasing appetizer or a light and satisfying meal. Serve with soy sauce, pickled ginger, and a touch of wasabi for an authentic sushi experience that's bursting with fresh, vibrant flavors.
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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
- 0.25 pound Fresh salmon (sushi-grade)
- 1 Avocado
- 4 Nori sheets
- (for serving) Soy sauce
- (for serving) Pickled ginger
- (for serving) Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a medium saucepan, bring to a boil over medium-high heat, then reduce the heat to low and cover. Cook for 20 minutes or until the water is fully absorbed.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Heat gently in the microwave or on the stovetop to dissolve the sugar and salt. Set aside to cool.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a spatula. Let it cool until it's warm but not hot.
Thinly slice the salmon into long strips, about 1/4 inch thick.
Cut the avocado in half, remove the pit, and slice the flesh into thin strips.
Place a bamboo sushi mat on a flat work surface. Lay a sheet of nori on the mat, shiny side down.
With wet hands, spread a thin layer of the sushi rice evenly over the nori, leaving about a 1-inch border at the top edge.
Place salmon and avocado slices in a line across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly, pressing gently to shape the roll.
Dampen the edge of the nori to seal the roll.
Repeat with remaining ingredients to make three more rolls.
Using a sharp, wet knife, slice each roll into six to eight pieces.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 15.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1521 mg | 32% | |
*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.
