Salmon Avocado Roll Recipe

Rinse and cook rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 2–3 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice rests, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon fine salt in a small bowl. Stir until sugar and salt dissolve.

Transfer hot cooked rice to a large wooden or nonreactive bowl. Pour the sushi vinegar evenly over the rice. Using a rice paddle or spatula, fold the rice gently to mix while fanning or allowing steam to escape so rice cools slightly. Aim for rice that is sticky and slightly glossy but not hot. Cover with a damp cloth and keep at room temperature until assembling (no more than 1 hour).

Prepare salmon: Pat the sashimi-grade salmon dry with paper towels. Slice the salmon into long, thin strips about 1/3 inch wide and the length of your nori sheet (approximately 4–5 inches). Reserve a few thin slices to place on top of rolls if you want a salmon-topped roll.

Prepare avocado: Halve, pit, and peel the avocado. Slice into thin lengthwise strips. To prevent browning, you may brush lightly with a few drops of rice vinegar (optional).

Prepare cucumber: If using, seed the cucumber with a spoon and cut into matchstick-sized strips about the same length as the nori sheet.

Make spicy mayo (optional): In a small bowl, mix 2 tablespoons mayonnaise with 1 teaspoon sriracha (adjust heat to taste). Set aside for serving or to brush on rolls.

Place a bamboo sushi mat on a flat surface and wrap it tightly in plastic wrap to prevent sticking. Place a sheet of nori shiny-side down on the mat.

Wet your hands with a little water (to prevent rice sticking). Take about 3/4 to 1 cup of sushi rice and gently spread it evenly over the nori, leaving a 1-inch (2.5 cm) bare strip along the far edge of the nori to seal the roll. Press rice down gently to make an even layer; do not compress too hard.

On the near edge of the rice (closest to you), lay a row of salmon strips (about 3–4 pieces), then a row of avocado strips, and a few cucumber matchsticks if using. Add a thin squeeze or small dollop of spicy mayo on top of the fillings if desired.

Lift the edge of the bamboo mat nearest you and begin rolling away from you, tucking the nori over the fillings with your fingers as you roll. Use the mat to apply even pressure and shape into a tight cylinder. Once rolled, press gently along the seam to seal. If you reserved salmon slices for topping, set the roll seam-side down.

Repeat with remaining nori sheets and fillings to make about 4 rolls.

Cut the rolls: Using a very sharp knife, moisten the blade with water and slice each roll into 6–8 pieces. Clean and wet the knife between cuts to keep slices neat. If you reserved thin salmon slices for topping, lay them over each roll before cutting or drape them over individual pieces after slicing.

Plate and garnish: Arrange pieces on a platter. Sprinkle toasted sesame seeds over rolls. Serve with soy sauce, wasabi, and pickled ginger on the side. Provide the spicy mayo as a dipping sauce or a light drizzle.

Storage note: Best eaten same day. Keep rice-covered rolls tightly wrapped in plastic and refrigerated up to 24 hours, but texture will degrade.