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Smoked Salmon Sushi Rolls with Avocado pinterest

Smoked Salmon Sushi Rolls with Avocado

These Smoked Salmon Sushi Rolls with Avocado bring the taste of sushi home by combining creamy avocado with rich smoked salmon, rolled into perfect bite-sized pieces that will transform your dinner table into a gourmet experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Asian, Japanese
Servings 4 rolls
Calories 420 kcal

Equipment

  • Bamboo Sushi Mat
  • Sharp Knife
  • Medium Saucepan

Ingredients
  

Sushi Rice

  • 2 cups short-grain Japanese rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar or 1½ tablespoons honey for a natural option
  • 1 teaspoon salt

Sushi Rolls

  • 8 oz high-quality smoked salmon thinly sliced, wild-caught preferred
  • 2 ripe avocados sliced into thin strips
  • 1 cucumber julienned
  • 4 sheets nori seaweed sheets
  • 2 tablespoons toasted sesame seeds
  • wasabi paste to taste
  • pickled ginger for serving
  • soy sauce or coconut aminos for serving

Instructions
 

  • Rinse the rice thoroughly in cold water until the water runs clear, usually 4-5 rinses. Add the rinsed rice and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
  • In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spoon or rice paddle. Spread the seasoned rice on a large plate to cool faster.
  • Cover a bamboo sushi mat with plastic wrap to prevent sticking. Have a small bowl of water with 1 teaspoon of rice vinegar ready to keep your fingers moist.
  • Place a nori sheet shiny-side down on your prepared bamboo mat. With wet fingers, spread about ¾ cup of prepared rice evenly over the nori, leaving a 1-inch strip bare at the top edge.
  • Sprinkle sesame seeds over the rice layer. Flip the sheet over so the rice is facing down and the bare nori strip is at the bottom.
  • Arrange smoked salmon slices, avocado strips, and cucumber batons across the center of the nori horizontally. If using wasabi, spread a thin line alongside your fillings.
  • Using the bamboo mat for support, lift the bottom edge and roll forward, enclosing the fillings. Apply gentle but firm pressure to shape the roll. Continue rolling until you reach the bare nori strip, which will seal the roll naturally.
  • Transfer the completed roll to a cutting board. With a sharp, wet knife, slice the roll into 8 equal pieces using a single, clean cutting motion for each slice.
  • Arrange your Smoked Salmon Sushi Rolls with Avocado on a serving platter alongside pickled ginger, additional wasabi, and soy sauce or coconut aminos.

Notes

For best results, use the freshest ingredients possible. Make sure your avocados are ripe but still firm enough to slice cleanly. Adding a drop of lemon juice to sliced avocado prevents browning for up to 8 hours. To make cutting easier, wet your knife between each slice. Ideally, consume these rolls immediately after preparation for the best flavor and texture.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 18gFat: 14gSaturated Fat: 2gCholesterol: 15mgSodium: 640mgPotassium: 485mgFiber: 5gSugar: 4gVitamin A: 255IUVitamin C: 12mgCalcium: 45mgIron: 1.8mg
Keyword Sushi, Smoked Salmon, Avocado, Homemade Sushi, Japanese Cuisine
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