Sushi Roll with Fried Onions
Elevate your sushi-making game with this irresistible Sushi Roll with Fried Onions recipe, a perfect blend of classic Japanese flavors and a delightful crunch. Featuring creamy avocado, crisp cucumber, smoky salmon, and tender sushi rice seasoned with tangy rice vinegar, this roll is topped with golden fried onions that add a savory, textural twist to every bite. Whether you’re a sushi enthusiast or a beginner, this recipe breaks down the art of rolling sushi with clear instructions, making it easy to create restaurant-quality rolls at home. Serve your masterpiece with soy sauce, pickled ginger, and a touch of wasabi for an authentic experience that will wow your taste buds and impress your guests. Perfect for a weeknight treat or as the star of an elegant dinner party, this recipe is a must-try for lovers of homemade sushi.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 Nori sheets
- 1 Avocado
- 1 Cucumber
- 8 ounces Smoked salmon
- 0.5 cup Fried onions
- to taste Soy sauce
- to serve Pickled ginger
- to serve Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine it with 2 cups of water in a rice cooker or saucepan.
Cook the rice according to the rice cooker instructions or bring to a boil, cover, and simmer for 20 minutes on low heat if using a saucepan.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved.
Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over the rice, folding to combine without crushing the grains. Let it cool to room temperature.
Peel and pit the avocado, then cut it into thin slices. Slice the cucumber lengthwise into thin strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top. Lay a sheet of nori on the plastic wrap, shiny side down.
With damp hands, spread a thin, even layer of sushi rice over the nori, leaving about a 1/2 inch border at the top edge.
About a third of the way up the rice, layer slices of avocado, cucumber strips, and smoked salmon.
Carefully lift the bamboo mat edge closest to you and begin to roll the nori over the filling, using the mat to press gently and shape the roll.
Roll until you reach the border without rice, and moisten this edge with a little water to seal the roll.
Gently remove the roll from the bamboo mat and slice into 1-inch pieces using a sharp, damp knife.
Sprinkle fried onions evenly on top of each roll to add a delightful crunch.
Repeat with the remaining ingredients to make additional rolls.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 6493 mg | 282% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 20.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 38.8 mcg | 194% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2190 mg | 47% | |
*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.
