Print

Salmon Avocado Sushi Rolls: Easy Homemade Recipe!

Print Recipe

Dive into the delightful world of homemade Salmon Avocado Sushi, where rich salmon meets creamy avocado on a bed of perfectly seasoned sushi rice. This recipe is not only delicious but also a fun way to enjoy restaurant-quality sushi at home.

Ingredients

Scale
  • 2 cups sushi rice
  • 2 cups cold water
  • 1/2 cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • Nori (seaweed sheets)
  • Sushi-grade salmon
  • 1 ripe avocado

Instructions

  1. Measure 2 cups of sushi rice into a fine-mesh sieve or a large bowl. Rinse the rice under cold running water, gently swirling it with your hand, until the water runs clear.
  2. Transfer the rinsed rice to a rice cooker or a heavy-bottomed pot. Add 2 cups of cold water. If using a pot, bring it to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10-15 minutes.
  3. In a small saucepan, combine 1/2 cup rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon salt. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Let it cool slightly.
  4. Once the rice is cooked, transfer it to a large, non-metallic bowl. Gradually pour the cooled sushi-zu over the hot rice. Using a rice paddle or a flat wooden spoon, gently fold and 'cut' through the rice to distribute the seasoning evenly. Fan the rice as you mix to cool it quickly and give it a shiny appearance.
  5. Place your sushi-grade salmon fillet on a clean cutting board. Using a very sharp, long knife, slice the salmon against the grain into thin strips, about 1/4 inch thick.
  6. Cut the avocado in half, remove the pit, and gently scoop out the flesh. Slice it into thin strips.
  7. Lay a bamboo sushi rolling mat flat on your work surface. Place one sheet of nori, shiny side down, on the mat.
  8. Dip your hands in a bowl of water to prevent the rice from sticking. Take about 3/4 to 1 cup of warm sushi rice and spread it evenly over the nori, leaving about a 1/2-inch strip of nori bare at the top.
  9. Arrange your salmon and avocado strips in a line across the center of the rice-covered nori.
  10. Lift the edge of the bamboo mat closest to you, bringing it up and over the filling. Gently tuck the edge of the nori and rice under the filling, creating a tight log. Continue rolling forward until the roll is complete.
  11. Dampen the un-rice-covered edge of the nori with a tiny bit of water to help seal the roll.
  12. Place the finished sushi roll on a clean cutting board. Dip a very sharp knife into water and slice the roll in half, then slice each half into 3 or 4 even pieces.
  13. Arrange your beautiful Salmon Avocado Sushi pieces on a serving platter. Serve immediately with soy sauce, wasabi, and pickled ginger.

Nutrition

Keywords: Use genuine short-grain Japanese sushi rice for the best results. Always use sushi-grade salmon for safety when consuming raw fish.

Find it online: https://homebitesia.com/salmon-avocado-sushi-rolls-easy-homemade-recipe/