Salmon Roll
intro
Fresh, light salmon avocado rolls made with seasoned sushi rice, tender sushi-grade salmon, and creamy avocado—portable, no-fuss bites perfect for warm weather.
Ingredients
Steps
Cook seasoned sushi rice
Rinse 300g short-grain sushi rice under cold running water for 2 minutes until runoff water is nearly clear, then combine with 360ml cold water in a rice cooker and cook on the standard white rice setting (15 minutes total; if using a stovetop pot, bring to a rolling boil over medium-high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes without lifting the lid). While rice is still hot, gently fold in 60ml rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt until evenly distributed, then spread rice in a thin layer on a large plate to cool to room temperature (21°C/70°F) over 10 minutes; do not refrigerate rice, as this will make it tough.
Prep roll fillings
Complete this step while rice cools to save time: Pat 200g skinless sushi-grade salmon completely dry with paper towels, then cut into uniform 1cm-thick, 10cm-long strips against the grain (about 3 minutes of prep). Cut 1 ripe, firm avocado into matching 1cm-thick strips, tossing gently with 5ml (1 teaspoon) rice vinegar to prevent browning (about 2 minutes of prep). Arrange salmon and avocado strips on a small clean plate within easy reach.
Set up rolling station
Set up your rolling station on a clean, dry work surface (about 2 minutes of prep per roll): place a bamboo sushi rolling mat flat on the counter, lay 1 full roasted nori sheet shiny-side down centered on the mat, and set a small bowl holding 40ml cold water mixed with the remaining 5ml (1 teaspoon) rice vinegar within arm’s reach for dipping your fingers to prevent rice from sticking. Measure 1 teaspoon of toasted sesame seeds to sprinkle over the nori before adding rice.
Layer rice and fillings
Dip your fingertips in the vinegared water, then take 1/4 of the cooled seasoned rice (approximately 165g) and spread it in an even 5mm-thick layer across the nori sheet over 1 minute, leaving a 2cm-wide bare strip along the top edge of the nori to create a seal. Sprinkle the 1 teaspoon of toasted sesame seeds evenly over the rice, then lay 2-3 salmon strips and 2 avocado strips horizontally across the exact center of the rice, aligned so fillings run the full width of the nori sheet.
Roll and seal rolls
Lift the bottom edge of the bamboo mat up and over the fillings over 30 seconds, tucking the nori and rice edge firmly against the fillings to create a tight, compact log, applying gentle, even pressure along the length of the mat to compress the roll without squeezing fillings out. Continue rolling forward slowly until you reach the bare 2cm nori strip, dab a small amount of cold vinegared water along the bare strip to seal the roll closed, then set the finished roll seam-side down on a clean cutting board. Repeat steps 3 through 5 for the remaining 3 rolls, taking about 2 minutes per roll.
Slice and plate rolls
Dip a sharp, thin-bladed knife in the cold vinegared water, then slice each sealed roll into 6 equal 2.5cm-thick pieces over 1 minute per roll, wiping the blade clean with a damp cloth and re-dipping in water after every 2 cuts to prevent rice from sticking and tearing the roll. Arrange the sliced pieces cut-side up on a serving platter, and serve immediately with optional low-sodium soy sauce, pickled ginger, and wasabi on the side.
Tips
2.Keep your fingertips and knife blade consistently damp with vinegared water while working with sushi rice—dry surfaces will cause sticky rice to cling, tear the nori, and create messy, misshapen rolls.
3.Avoid overstuffing rolls with fillings, as this will cause the roll to burst open during rolling or slicing; 2-3 thin strips of salmon and avocado per roll creates a tight, neat roll that holds its shape when picked up.
OMG these came out SO good on my first try! I’ve always been intimidated to make sushi at home but this recipe was so straightforward, even with zero rolling experience. My whole family devoured the whole platter at our Sunday dinner. 10/10 will make again for our next potluck!
Game changer for weekly meal prep! I make a batch of these every Sunday and they hold up perfectly in the fridge for 3 days. I add a little extra cream cheese to mine, chef’s kiss.
Made these last night for date night and my partner thought I ordered takeout from our favorite sushi spot! The ratio of salmon to avocado to rice was exactly what the recipe said and it was perfect. No notes!
Made these last night and they were delicious! Quick question – can I substitute the regular soy sauce with low-sodium tamari for a gluten-free version next time I make them? I don’t want to mess up the flavor balance!
My kids are OBSESSED with these! They used to turn their nose up at salmon but now they beg me to make these rolls every Friday for our movie night. I let them help sprinkle the sesame seeds on top and they think it’s the coolest thing ever.
40 minutes total time is no joke! I thought for sure homemade sushi would take 2+ hours but this was so fast, even with me fumbling the first roll. The second and third rolls looked like they came straight from a restaurant.
I brought these to my office potluck yesterday and they were the first thing gone! Everyone was asking for the recipe, I sent them all straight to this page. Pro tip: pick up pre-sliced sashimi-grade salmon from your local fish market to cut down on prep time even more!
Took this recipe up a notch by adding a thin layer of spicy krab mix and a drizzle of sriracha mayo – absolute fire. The base recipe is perfect though, even without the add-ins it’s so fresh and light.
These are the perfect post-workout meal! High protein from the salmon, healthy fats from the avocado, not too heavy so I don’t feel sluggish after eating. I’ve been making them twice a week since I found this recipe a couple weeks back.
Made these for a girls’ brunch this weekend and served them with a side of pickled ginger and edamame, everyone raved. It felt fancy but was so low effort, which is exactly what I want when I’m hosting.
Help! My first roll kept falling apart when I tried to slice it – did I do something wrong? The flavors were incredible but I couldn’t get clean slices at all.
I was shocked how affordable this was to make at home! I used to spend $18 on a single salmon avocado roll at my local sushi spot, and I made 4 full rolls for less than $25 total. Total money saver.
This recipe was the star of our at-home sushi date last night! We paired it with cold sake and it felt like we were at a high-end sushi bar without the crazy bill. We even tried making a few cucumber rolls with the same rice prep and it worked perfectly.
The ripe avocado tip in the recipe notes saved me! I almost used a rock hard avocado I had on the counter but swapped it for a perfectly ripe one and it made all the difference. The creaminess with the buttery salmon is unbeatable.
As someone who has to eat gluten free, it’s so hard to find takeout sushi that doesn’t have hidden soy sauce cross contamination. Making these at home means I know exactly what’s going in them, and they taste better than any takeout I’ve had in years.
I’ve been making sushi for 30 years and this recipe is a fantastic beginner-friendly breakdown. The rice seasoning ratio is spot on, no weird extra ingredients that overcomplicate things. Great work on this one.
First successful meal prep recipe I’ve ever made! I didn’t think I had the skills to make sushi but the step by step instructions for rolling were so easy to follow. I ate these for lunch three days in a row and didn’t get bored at all.
I added a little sprinkle of everything bagel seasoning on the outside of my rolls on a whim and it was chef’s kiss. The salty, garlicky crunch pairs so well with the smooth salmon and avocado. Highly recommend trying it!
My 10 year old is the pickiest eater on the planet and he ate two whole rolls worth without complaining! I didn’t even have to bargain with him, he asked for seconds. That’s a miracle in our house.
Made these on our recent car camping trip! I prepped the rice ahead of time and brought pre-sliced salmon and avocado, and we rolled them up at our campsite for dinner. They were such a fun upgrade from the usual hot dogs and burgers we usually make.