A fresh and elegant classic Japanese sushi salmon roll! Sushi rice seasoned with rice vinegar wraps around fresh salmon and avocado filling, rolled up in nori. A Japanese dish that's now loved worldwide.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300g Japonica rice or short-grain sticky rice
- 350ml water
- Sushi rice seasoning: 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt
- 4 sheets nori (dried seaweed sheets)
- 200g fresh sashimi-grade salmon fillet, sliced lengthwise
- 1 ripe avocado, sliced lengthwise
- 1/2 Japanese cucumber, thinly sliced lengthwise
- 2 tbsp Japanese mayonnaise
- Wasabi and soy sauce, for serving
- White sesame seeds, for sprinkling
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👩🍳 Instructions
- 1 Rinse the rice until the water runs clear, then cook with the correct amount of water
- 2 Dissolve the rice vinegar, sugar, and salt, heating briefly until fully dissolved
- 3 Pour over the hot rice and mix evenly using a cutting motion
- 4 Fan the rice while mixing so it cools quickly and becomes glossy
- 5 Place a sheet of nori on a bamboo rolling mat
- 6 Wet your hands, then spread the rice evenly over the nori, leaving about 3/4 inch bare at the far edge
- 7 Lay the filling (salmon, avocado, cucumber) lengthwise near the edge closest to you
- 8 Roll up gently but firmly, using the bamboo mat to help
- 9 Press as you roll to keep it tight and neat
- 10 Brush the edge of the nori with water to seal it
- 11 Slice the roll with a sharp knife dipped in water, cutting every 3/4 inch
- 12 Sprinkle with sesame seeds and serve with wasabi and soy sauce
💡 Tips
• Use Japanese rice or short-grain sticky rice — long-grain rice doesn't work well for sushi
• The knife you use for slicing must be very sharp and wetted with water for clean cuts
• The salmon must be sashimi-grade (safe to eat raw) — buy it from a trusted supplier
📊 Nutrition Facts / serving
320
Calories (kcal)
18 g
Protein
10 g
Fat
42 g
Carbs
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