Salmon Avocado Roll
Elevate your sushi night with this Salmon Avocado Roll recipe—a perfect combination of buttery avocado, fresh sushi-grade salmon, and crunchy cucumber wrapped in seasoned sushi rice and nori. This homemade sushi roll guarantees restaurant-quality flavors, thanks to the perfectly seasoned rice prepared with rice vinegar, sugar, and salt, and the expert technique of rolling with a bamboo mat. Ready in under an hour, this dish is as satisfying to make as it is to eat, and it’s ideal for impressing guests or enjoying a DIY sushi experience. Serve these delectable rolls with soy sauce, pickled ginger, and a dab of wasabi for the ultimate flavor-packed bite. Whether you're a sushi enthusiast or trying it for the first time, this easy-to-follow recipe is your ticket to mastering the art of sushi at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 200 grams Salmon (sushi-grade)
- 1 Avocado
- 1 Cucumber
- to taste Soy sauce
- to taste Pickled ginger
- to taste Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes the excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until all the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 10 minutes to cool slightly.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently, stirring occasionally, until the sugar and salt dissolve completely. Allow the mixture to cool.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or rice paddle, ensuring the rice retains its texture.
Thinly slice the salmon into strips approximately 1 cm wide. Peel and remove the pit from the avocado, then slice it into thin strips.
Peel the cucumber and slice it lengthwise into thin strips.
Lay a nori sheet on a bamboo sushi mat with the shiny side down.
Moisten your hands with water and take a handful of sushi rice. Spread it evenly over the nori, leaving a 2 cm border at the top edge.
Place a strip of salmon, avocado, and cucumber along the center of the rice.
Gently lift the edge of the bamboo mat closest to you, rolling the nori over the filling. Use gentle pressure to keep the roll tight.
Continue rolling until the end of the nori. Seal the edge of the roll with a little water.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife, slice the rolls into 1-inch pieces, wiping the blade with a damp cloth between cuts to prevent sticking.
Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 5936 mg | 258% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 18.1 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2422 mg | 52% | |
*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.
