Salmon Avocado Roll Recipe

Directions for Making Salmon Avocado Roll

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to rice cooker instructions. Once cooked, let it sit for 10 minutes.

2. 2

   Season the Rice

   In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Fold this mixture into the sushi rice while it is still warm. Allow the rice to cool to room temperature.

3. 3

   Prepare the Fillings

   Slice the wild sockeye salmon into thin strips and the avocado into long, thin slices.

4. 4

   Assemble the Rolls

   Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking and take a handful of sushi rice. Spread the rice evenly over the nori, leaving about an inch at the top edge.

5. 5

   Add the Fillings

   Arrange a few strips of salmon and slices of avocado horizontally across the middle of the rice-covered nori.

6. 6

   Roll the Sushi

   Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until the edge of the nori is reached. Wet the edge of the nori to seal the roll.

7. 7

   Slice the Rolls

   Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a wet cloth between cuts to keep the slices clean.

8. 8

   Serve

   Arrange the sushi rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.