Salmon Avocado Roll® Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently swirling, until the water runs clear (about 3–5 minutes). Drain 10 minutes. Combine rinsed rice and 2.25 cups water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). If using a pot, bring to a gentle boil over medium-high heat, then reduce to the lowest heat, cover, and simmer 12 minutes. Remove from heat and keep covered for 10 minutes to steam.

Season the rice

While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan just until sugar dissolves (do not boil), or microwave briefly and stir. Transfer cooked rice to a large shallow non-reactive bowl (a wooden sushi-oke is traditional). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting-and-fanning motions to separate grains and cool the rice to near room temperature. Fan the rice while mixing if possible to give it a glossy finish. Cover with a damp towel to keep moist while preparing fillings.

Prepare salmon

Keep salmon chilled until ready to slice. Using a very sharp knife, trim any thin edges and slice the salmon into 4 long thin strips about 0.5 inch wide and the length of the nori sheet (about 8 inches). If you prefer smaller bite-sized pieces, cut into thinner strips. Pat lightly with paper towel to remove excess moisture.

Prepare avocado

Halve and pit the avocado. Gently remove the flesh and slice into 4 long even strips lengthwise (the same length as the nori). Brush avocado slices lightly with a little rice vinegar or neutral oil to slow browning if desired.

Prepare cucumber

Peel (optional) and cut cucumber into thin julienne strips, removing seeds if watery. Measure about 1/2 cup total.

Toast sesame seeds

Lightly toast 1 tsp sesame seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and lightly colored, about 1–2 minutes. Remove from heat and set aside.

Set up rolling station

Place a bamboo sushi mat on your work surface and wrap it in plastic wrap (this prevents rice sticking). Place one nori sheet shiny-side down on the mat with the short edge closest to you.

Spread rice on nori

Wet your hands with a mixture of water and a little rice vinegar to keep rice from sticking. Take about 3/4 cup of seasoned sushi rice (adjust as needed) and gently spread it evenly over the nori, leaving a 1-inch strip along the far edge of the nori uncovered to seal the roll. Rice layer should be about 1/4 inch thick and cover the nori fully except the top margin.

Flip (optional for inside-out style) or continue

For a traditional roll with rice on the outside (inside-out roll), place another sheet of plastic wrap on top of the rice, flip the nori so the rice faces down onto the plastic wrap, and remove the nori sheet so the rice is now on the outside. If you prefer a traditional maki (nori outside), skip the flip step and continue with the nori on the outside.

Add fillings

On the nori (or on top of the rice if flipped), arrange 2 thin strips of salmon lengthwise centered 1 inch from the near edge, add 1/8–1/4 cup cucumber julienne alongside, and place 1 avocado strip beside the cucumber. If making inside-out style with rice outside, place a thin strip of salmon and avocado on the exposed nori before rolling (or press fillings onto rice side after flipping) so the fish and avocado are inside the roll.

Roll tightly

Using the bamboo mat, lift the edge of the nori nearest you and begin to roll away from you, tucking the filling in tightly with your fingers. Press gently but firmly to shape a compact cylinder. Roll to the far edge and use the exposed 1-inch nori strip to seal the seam. For inside-out rolls, press the rice gently so it adheres and sprinkle the toasted sesame seeds onto the outside of the roll and press lightly so they stick.

Slice the roll

Lightly oil a very sharp knife (dip in water between cuts or wipe clean) to prevent sticking. Cut the roll into 6–8 equal pieces by first trimming off the uneven ends, then cutting the roll in half, quarters, and then into 6–8 slices. Clean the knife between cuts for clean edges. Arrange slices on a platter with pickled ginger and wasabi.

Garnish and serve

Serve the Salmon Avocado Rolls immediately with soy sauce (about 1/2 cup for dipping), pickled ginger (2 tbs), and wasabi (1 tsp). If desired, brush a tiny amount of neutral oil on the salmon outside for shine, or top each slice with a small pinch of toasted sesame seeds.

Leftover rice can be refrigerated up to 24 hours (best eaten same day). Consume any leftover raw salmon within the same day, stored chilled at 40°F (4°C) or below.