Description
A simple and elegant sushi roll featuring fresh salmon and avocado, perfect for impressing guests without spending hours in the kitchen.
Ingredients
Scale
- 1½ cups sushi rice
- 2 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 4 sheets nori (seaweed)
- 4 oz fresh sushi-grade salmon (thinly sliced)
- ½ avocado (sliced)
- ¼ cucumber (julienned)
- 1 tsp sesame seeds (optional)
Instructions
- Rinse sushi rice under cold water until the water runs clear to remove excess starch.
- Combine rinsed rice and 2 cups of water in a pot, bring to a boil, then reduce to low, cover, and simmer for about 18 minutes. Let rest covered for 10 minutes off the heat.
- Mix rice vinegar, sugar, and salt in a small bowl and stir until sugar dissolves.
- Transfer cooked rice to a wide bowl and pour vinegar mixture over, gently folding to combine and fanning to cool to room temperature.
- Place one sheet of nori shiny side down on a bamboo sushi mat.
- With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
- Flip the nori over so the rice is facing down.
- Arrange thin slices of salmon, some avocado slices, and julienned cucumber in the center of the nori.
- Lift the mat edge nearest to you and tuck the fillings in as you roll away, sealing the edge with a little water.
- Use a sharp knife to cut the roll into 8 pieces, cleaning the knife between cuts. Sprinkle with sesame seeds if desired.
- Serve with soy sauce, pickled ginger, and wasabi for an extra touch.
Notes
For best results, use sushi-grade salmon and make sure to rinse the rice. Avoid overfilling the roll for easier slicing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sushi
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 4 pieces
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: sushi, Alaska roll, salmon, easy sushi, homemade sushi