Salmon Avocado Roll

Plate of salmon and avocado roll and soy sauce.

This salmon avocado roll recipe is filled with fresh sashimi-grade salmon, creamy avocado, and seasoned sushi rice.

Course Appetizer, Dinner, Lunch

Cuisine Asian

Keyword Salmon, Sushi Recipe

Prep Time 10

Cook Time 30

Assembling The Roll 15

Total Time 55

Servings Rolls

Calories 505kcal

Author Darcey Olson

Cost $15

Equipment

Bamboo Mat

Ingredients

Sushi Rice

¾ cup short-grain Japanese rice *Note 1
¾ cup water
1½ tbsp unseasoned rice vinegar
1 tsp sugar
¼ tsp salt

Salmon and Avocado Roll

4 dried nori sheets
1 tbsp sesame seeds
8 oz sushi-grade salmon, sliced or diced *Note 2
1 small avocado, thinly sliced

Instructions

Sushi Rice:

Place the rice in a mesh sieve and place under cold running water until the water runs clear (approx. 2-3 minutes).
Add the rinsed rice and water to a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat.
Once boiling, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it sit covered for another 10 minutes (do not remove the lid).
While the rice rests, add the vinegar, salt, and sugar to a small bowl and stir to combine. Microwave in 15 second increments, if needed, to dissolve the sugar and salt.
Transfer the rice to a large glass or wooden bowl and use a fork to fluff. Immediately pour the vinegar mixture over the rice and use a wooden spoon to fold in the seasoning.

Sushi Roll:

If you have a sushi mat, make sure to wrap it in plastic before rolling or place in a large Ziploc bag. If you don’t have a mat, no problem– just use plastic wrap.
Place a sheet of nori shiny side up on a cutting board. Wet your hands with cold water (it will help prevent the rice from sticking to your hands) and spread about 1/2 cup of rice from edge to edge. Make sure not to compact the rice too much or it will become mushy.
Sprinkle sesame seeds over the rice.
Flip the nori over so the rice is facing down. Place a few pieces of avocado and salmon in a straight line on the side closest to you.
Starting at the side closest to you, roll the nori around the fillings firmly, but not as tight as you can, as the filling will squeeze out the sides. Gently unroll the bamboo mat and set aside.
Use a very sharp knife to cut 1” pieces of sushi. Running the knife under cold water between cuts (without drying it) can help prevent the rice from sticking to it.
Repeat steps 2-6 with the remaining three rolls. Top with additional sesame seeds and serve. Sushi is best served immediately.

Notes

Note 1 - Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores.

Note 2 - Make sure to use good quality sushi grade salmon– I recommend finding a good fishmonger and asking them for sushi grade fish. Always ask if it is safe to eat the fish raw– do not assume!

Nutrition