Salmon Avocado Roll
A step-by-step guide to making the perfect salmon avocado roll at home, covering everything from selecting the freshest ingredients to mastering rolling techniques
Equipment
- Bamboo rolling mat
- Sharp knife (preferably a sashimi knife)
- Rice cooker (optional)
- Airtight containers (for storage)
Ingredients
- Sushi-Grade Salmon: Fresh properly frozen, translucent flesh with no fishy smell
- Avocado: Ripe creamy Hass variety preferred
- Sushi Rice: Japanese short-grain rice e.g., Nishiki or Kokuho Rose
- Nori: Seaweed sheets
Sushi Vinegar:
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Optional Fillings: Cream cheese cucumber
- Optional Sauce: Spicy mayo 2 tbsp mayo, 1 tbsp sriracha, 1/2 tsp sesame oil
Instructions
Prepare Sushi Rice:
- Rinse rice until water runs clear.
- Use a 1:1.1 ratio of rice to water and cook in a rice cooker or stovetop.
- Mix hot rice with seasoned vinegar (combine vinegar, sugar, and salt).
Prepare Ingredients:
- Slice salmon and avocado into thin strips.
- Gather optional fillings (e.g., cucumber or cream cheese).
Spread Rice:
- Place nori shiny side down on the bamboo mat.
- Wet hands and spread rice evenly, leaving a 1-inch strip bare.
Add Fillings:
- Position salmon and avocado strips (and optional ingredients) about 1/3 from the bottom of the nori.
Roll the Sushi:
- Use thumbs to lift the bamboo mat while tucking the ingredients.
- Roll forward with gentle pressure to create a tight roll.
Cut the Roll:
- Use a sharp knife, wetting it between cuts, and slice into even pieces.
Serve:
- Arrange on a plate with garnishes like sesame seeds, pickled ginger, wasabi, and soy sauce.
Notes
- Only use sushi-grade salmon for safety.
- For variations, try smoked salmon, add spicy mayo, or use cooked salmon.
- Best eaten fresh but can be stored in an airtight container in the fridge for 24-48 hours.