Salmon Avocado Roll Recipe

Rinse and Cook

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swishing with your hand, until the water runs clear (about 2–3 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, reduce to low, cover, and simmer 15 minutes; remove from heat and let stand, covered, 10 minutes.

Season Rice

While rice rests, warm 4 tablespoons rice vinegar, 2 teaspoons sugar, and 1 teaspoon fine sea salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil), or microwave briefly. Transfer cooked rice to a large shallow bowl or hangiri and gently fold in vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool the rice to slightly above room temperature. Keep covered with a clean damp towel until ready to assemble.

Prepare the salmon: using a very sharp knife, trim any connective tissue and slice the sushi-grade salmon into long, even strips about 1/3 inch (8 mm) wide and as long as the nori sheet (or slightly shorter). Keep the salmon chilled until assembly.

Prepare the avocado: halve, pit and peel the avocado. Slice into 1/4-inch (6 mm) strips lengthwise. To prevent browning, keep sliced avocado tightly covered or brush lightly with a drop of citrus if desired.

Prepare the cucumber: seed (if desired) and cut cucumber into thin julienne strips about the same length as the salmon strips. Pat dry to remove excess moisture.

Set up your station: place a bamboo sushi mat on the counter and wrap it in plastic wrap. Keep a small bowl of water nearby to wet your hands and the knife.

Place a nori sheet shiny-side down on the plastic-covered mat. With wet hands, grab about 3/4 to 1 cup of seasoned sushi rice and gently spread it in an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal the roll. Rice layer should be about 1/8–1/4 inch thick.

Arrange fillings: along the near edge of the rice (closest to you), lay 3–4 strips of salmon, a few avocado slices, and a small handful (about 1–2 tablespoons) of julienned cucumber in a neat line. Lightly drizzle 1/4 teaspoon toasted sesame oil over the fillings if using.

Roll the sushi: lift the near edge of the mat and begin to roll away from you, tucking the fillings in with your fingers so they stay compact. Apply gentle, even pressure with the mat to shape the roll into a tight cylinder. Continue until the exposed nori strip seals the seam. Give one final gentle squeeze with the mat to firm the roll.

Repeat with remaining nori, rice, and fillings to make 3–4 rolls total depending on thickness.

Slice the rolls: with a very sharp knife wetted in the bowl of water, cut each roll into 6–8 equal pieces. Wipe the knife clean and re-wet between cuts to get clean slices. Sprinkle toasted sesame seeds over the cut pieces.

Plate and garnish: arrange salmon avocado rolls on a platter. Serve immediately with soy sauce or tamari, wasabi and pickled ginger on the side. Optionally drizzle a tiny extra drop of toasted sesame oil or a light soy-sesame sauce (soy + a few drops sesame oil) over pieces just before serving.

Storage note: fresh salmon sushi is best eaten the day it is made. If you must store, keep tightly covered in the refrigerator and consume within 12 hours.