Salmon & Avocado Roll Recipe
A delightful sushi roll featuring fresh salmon and creamy avocado, wrapped in seasoned rice and seaweed.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions, or bring to a boil, then cover and simmer for 20 minutes. Once cooked, let it sit for 10 minutes off the heat.
- 2
Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Pour this mixture over the rice and fold gently to combine. Let the rice cool to room temperature.
- 3
Prepare Fillings
Slice the fresh salmon into thin strips and the avocado into long slices.
- 4
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange salmon and avocado slices in a line along the bottom edge of the rice.
- 5
Roll the Sushi
Using the mat, roll the nori away from you, pressing gently to form a tight roll. Seal the edge of the nori with a little water.
- 6
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
