Salmon Avocado Roll

This salmon avocado roll recipe is filled with fresh sashimi-grade salmon, creamy avocado, and seasoned sushi rice.

Salmon And Avocado Roll Ingredients

Skip the high-priced sushi restaurants and make salmon and avocado rolls at home for a fraction of the price. You only need four ingredients to make this salmon sushi roll recipe: High-quality raw salmon, sushi rice, avocado, and nori sheets. The sesame seed are optional.

It includes many of the same ingredients as these popular raw fish recipes: Spicy Tuna Rolls, Spicy Tuna, Hawaiian Poke, Tuna Crudo, and Salmon Crudo.

Avocado and Salmon Roll

Making an avocado and salmon roll is easy once you get the hang of it. There are only 4 steps: Make the rice, dice the fish and avocado, roll the roll and top with sesame seeds.

If you’re new to rolling sushi, and would like to reference step-by-step photos, check out my Tuna Roll post.

Sauces For Sushi

This sushi recipe can stand on its own, no extra sauce needed. However, if you’re looking for an extra layer of flavor, drizzle it with some sauce. Here are my favorite:

Supplies

There are a few sushi supplies that make life MUCH easier when rolling sushi. Here are our favorite gadgets:

Bamboo Mat – If you opt not to purchase a sushi mat, just use plastic wrap by itself to help with the rolling process.

Sharp and Wet Knife – Make sure to wipe and wet the sharp knife, in between cuts, to help cut down on the rice sticking to the knife.

Helpful Recipe Tips

Place the salmon in the freezer for 10 minutes to make it easier to dice.
You can either cut the fish into ⅛″- ¼″ slices or a small dice. Wipe and wet the knife in between cuts to keep the fish from sticking. Here’s the sushi knife I use when cutting fish.
Use fresh ingredients of the highest quality you can swing when making sushi recipes.
Raw salmon is best consumed the same day as purchased, however, it will keep in the refrigerator for up to 2 days. The flavor will become more “fishy” the longer you wait.
Not sure about the differences between sushi and sashimi? Read our Sushi vs. Sashimi guide!

Side Dish Ideas

If you’d like to bulk up the meal, you can serve it with a spicy cucumber salad, Tuna Sashimi, Tuna Tartare, or Kani Salad. All of these pair well with a Salmon Avocado Sushi Roll.

Drink Pairings

Sauvignon Blanc, Riesling, Champagne, Citrus IPA or Sake

See our Best Wine With Sushi guide for more sushi and wine pairing tips.

This salmon avocado roll recipe is filled with fresh sashimi-grade salmon, creamy avocado, and seasoned sushi rice.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Assembling The Roll: 15 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 Rolls

Calories: 505kcal

Author: Darcey Olson

Cost: $15

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Equipment

Ingredients

Sushi Rice

¾ cup short-grain Japanese rice (*Note 1)
¾ cup water
1½ tbsp unseasoned rice vinegar
1 tsp sugar
¼ tsp salt

Salmon and Avocado Roll

4 dried nori sheets
1 tbsp sesame seeds
8 oz sushi-grade salmon, sliced or diced (*Note 2)
1 small avocado, thinly sliced

Instructions

Sushi Rice:

Place the rice in a mesh sieve and place under cold running water until the water runs clear (approx. 2-3 minutes).
Add the rinsed rice and water to a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat.
Once boiling, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it sit covered for another 10 minutes (do not remove the lid).
While the rice rests, add the vinegar, salt, and sugar to a small bowl and stir to combine. Microwave in 15 second increments, if needed, to dissolve the sugar and salt.
Transfer the rice to a large glass or wooden bowl and use a fork to fluff. Immediately pour the vinegar mixture over the rice and use a wooden spoon to fold in the seasoning.

Sushi Roll:

If you have a sushi mat, make sure to wrap it in plastic before rolling or place in a large Ziploc bag. If you don’t have a mat, no problem– just use plastic wrap.
Place a sheet of nori shiny side up on a cutting board. Wet your hands with cold water (it will help prevent the rice from sticking to your hands) and spread about 1/2 cup of rice from edge to edge. Make sure not to compact the rice too much or it will become mushy.
Sprinkle sesame seeds over the rice.
Flip the nori over so the rice is facing down. Place a few pieces of avocado and salmon in a straight line on the side closest to you.
Starting at the side closest to you, roll the nori around the fillings firmly, but not as tight as you can, as the filling will squeeze out the sides. Gently unroll the bamboo mat and set aside.
Use a very sharp knife to cut 1” pieces of sushi. Running the knife under cold water between cuts (without drying it) can help prevent the rice from sticking to it.
Repeat steps 2-6 with the remaining three rolls. Top with additional sesame seeds and serve. Sushi is best served immediately.

Notes

Note 1 – Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores.
Note 2 – Make sure to use good quality sushi grade salmon– I recommend finding a good fishmonger and asking them for sushi grade fish. Always ask if it is safe to eat the fish raw– do not assume!

Nutrition

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