28. Salmon Avocado Roll Recipe
Fresh salmon and creamy avocado wrapped in seasoned sushi rice and seaweed, served with pickled ginger, wasabi, and soy sauce.
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Ingredients
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Sushi Rice
Filling
Wrap
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium-sized pot, combine the rinsed sushi rice and 1.5 cups of water. Bring it to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
- 3
Season the Rice
In a separate bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat, let it sit covered for 10 minutes, then transfer to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Filling
- 4
Slice the Salmon
Using a sharp knife, cut the fresh salmon fillet into thin strips, about 1 cm wide.
- 5
Assemble the Rolls
- 6
Prepare the Nori
Lay a bamboo sushi mat on a flat surface and place a sheet of nori shiny side down on the mat.
- 7
Spread the Sushi Rice
With wet hands, take about 1/4 of the sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge of the nori clear.
- 8
Add the Filling
In the center of the rice, place a line of salmon strips and avocado slices.
- 9
Roll the Sushi
Using the sushi mat, start rolling the nori away from you, applying gentle pressure to form a tight roll. Once rolled, use a sharp knife to slice the roll into 6-8 pieces.
Serve
- 10
Plate the Rolls
Arrange the sushi rolls on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.
