Salmon Avocado Roll
A fresh and flavorful homemade sushi roll featuring sushi-grade salmon and creamy avocado wrapped in nori with sticky sushi rice. This beginner-friendly recipe offers a healthy, restaurant-quality experience with versatile variations.
Equipment
- Bamboo sushi mat
- Rice cooker or pot
- Wide bowl
- Wooden spoon
- Sharp knife
- Small bowl (for water)
Ingredients
- 1 cup sushi rice short-grain, rinsed well
- 1 ¼ cups water for cooking rice
- 2 –3 tbsp sushi vinegar pre-mixed or homemade with rice vinegar, sugar, and salt
- 1 sheet nori seaweed, toasted lightly for crispness
- 4 oz sushi-grade salmon cut into strips, can substitute with smoked or cooked salmon
- ½ avocado ripe, sliced thin
- Optional: soy sauce or gluten-free tamari, for serving
- Optional: wasabi for serving
- Optional: pickled ginger for serving
- Optional: sesame seeds for garnish
Instructions
- Cook the Rice – Rinse 1 cup of sushi rice under cold water until the water runs clear (3–4 rinses). Cook with 1 ¼ cups water in a pot or rice cooker for about 15 minutes. Transfer to a wide bowl once done.
- Season the Rice – Drizzle 2–3 tablespoons of sushi vinegar over the warm rice. Gently fold it in with a wooden spoon (avoid mashing). Let it cool to room temperature, about 10 minutes.
- Prep the Mat – Place a bamboo sushi mat on a flat surface. Lay 1 sheet of nori, shiny side down, on the mat. Keep a small bowl of water nearby to wet your fingers.
- Spread the Rice – Scoop about ¾ cup of cooled rice onto the nori. Spread evenly with wet fingers, leaving a 1-inch border at the top. Press lightly for a firm layer.
- Add Fillings – Place 4 oz of sushi-grade salmon strips and ½ avocado (sliced thin) across the center of the rice. Avoid overfilling for a neat roll.
- Roll It Up – Lift the bottom edge of the mat, tucking the fillings under as you roll forward. Press gently but firmly to shape. Continue rolling until the nori seals using the top border.
- Slice the Roll – Wet a sharp knife with water, then cut the roll into 6–8 even pieces. Wipe and re-wet the knife between cuts for clean edges.
- Serve It – Arrange the pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side. Garnish with sesame seeds if desired.
Notes
Dietary Swaps: Use tamari instead of soy sauce for gluten-free, or cauliflower rice for low-carb (pulse in a food processor for texture).
Flavor Boosts: Add a spicy kick with 1 tsp sriracha mixed into 1 tbsp mayo, or sprinkle toasted sesame seeds for nutty flavor.
Time-Savers: Opt for pre-cooked sushi rice (season with vinegar) or prep fillings the night before and store chilled.
Troubleshooting: If the roll falls apart, use less filling or ensure rice is moist with vinegar. For easier slicing, chill the roll for 10 minutes before cutting.
Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 24 hours; best eaten fresh to avoid hard rice or browning avocado.