Salmon Avocado Roll Recipe
Salmon, avocado, asparagus, black and white sesame seeds
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Ingredients
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Sushi Rice & Seasoning
Roll Filling
Nori & Garnish
Equipment & Finish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently swishing until the water runs clear (about 3–4 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 uncovered, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Make sushi vinegar
While the rice cooks, combine 4 tbsp rice vinegar, 2 tbsp granulated sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and let cool slightly.
- 3
Season rice
Transfer cooked rice to a large wooden or heatproof bowl. Gently fold in the vinegar mixture using a rice paddle or spatula with cutting and folding motions to coat the rice without smashing the grains. Fan the rice as you fold to help it cool and develop gloss. Aim for slightly warm, not hot. Cover with a damp towel to keep moist until ready (up to 30 minutes).
Roll Filling Preparation
- 4
Prepare salmon
Keep the salmon chilled until ready. Using a very sharp knife, trim any skin or sinew. Cut the salmon into long, even strips about 1/2 inch wide and the length of the nori sheet (approx. 7–8 inches). For sashimi-style slices for topping or garnish, reserve a few thin slices if desired.
- 5
Blanch asparagus
Trim the woody ends from 6 asparagus spears. Bring a pot of salted water to a rolling boil. Add asparagus and blanch 30–45 seconds until bright green and still crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. Cut each spear in half lengthwise if thick, or leave whole for a thin roll.
- 6
Prepare avocado
Halve and pit the avocado. Slice each half lengthwise into 6–8 thin strips. To prevent browning, squeeze a few drops of lemon juice on the cut surfaces (optional) and keep covered until assembly.
Assembly & Rolling
- 7
Prepare nori and rice
Place a bamboo sushi mat on your work surface and cover with plastic wrap to prevent sticking (if not already wrapped). Place a sheet of nori shiny-side down on the mat. With wet fingers (dip into the small bowl of water to prevent sticking), take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1/2 inch strip at the top edge free of rice. Press gently so the rice adheres but grains remain distinct.
- 8
Add fillings
Near the bottom third of the rice-covered nori, place a thin smear (about 1 tsp) of Japanese mayonnaise if using. Lay 3–4 strips of salmon across the rice, then arrange 3–4 avocado slices and 3 asparagus spears (or halves) on top of the salmon. Ensure fillings are centered and not overpacked to allow a clean roll.
- 9
Roll tightly
Lift the edge of the mat closest to you and begin to roll away from you, pressing gently but firmly to form a cylindrical roll. Use the mat to shape and tighten the roll, tucking the filling with your fingers as you go. When you reach the bare nori edge, wet it lightly with water to seal. Press the finished roll with the mat for 10–15 seconds to firm the shape.
- 10
Coat with sesame seeds (optional finish)
If you want sesame-coated outer rice, sprinkle a mix of 1 tbsp black and 1 tbsp white sesame seeds on a plate, turn the roll seam-side down so the rice touches the plate and roll to coat evenly. Alternatively, toast sesame seeds in a dry skillet 1–2 minutes until fragrant before using.
Slicing & Serving
- 11
Slice the roll
Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 8 equal pieces. Use a gentle sawing motion and clean the blade between cuts to maintain clean edges. Wet the knife before each cut for best results.
- 12
Plate and garnish
Arrange the 8 salmon avocado roll pieces on a platter. Garnish with a light sprinkle of black and white sesame seeds if not already coated. Serve with soy sauce, pickled ginger, and wasabi on the side. If desired, top a few pieces with thin sashimi slices of salmon for an extra presentation flourish.