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
🛒 Products You Might Need
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 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)
18g
Protein
10g
Fat
42g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊