Make salmon and avocado rolls at home with this complete guide, that's sure to help you succeed, even if you have never made sushi before. This recipe provides detailed instructions on how to slice salmon, keep your sushi roll rice fluffy, form the perfect roll and slice.
Enjoy the combination of fresh salmon's rich, buttery taste with creamy avocado, encased in an inside-out roll dotted with sesame seeds for a touch of nutty flavor and crunch. Serve alongside various sushi types, from shrimp nigiri to cucumber rolls, or as a light lunch or snack on its own.
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Ingredients
Ingredient Notes
- Sushi rice: Use cooked Japanese short-grain white rice seasoned with sushi vinegar.
- Roasted nori sheets: Essential for rolling the sushi. Available at most stores.
- Salmon sashimi: Cut into ½ inch wide pieces.
- Rice vinegar: Mixed with water to make 'Tezu', a hand water that keeps rice from sticking to your hands. Apple cider vinegar is a good substitute.
- Toasted sesame seeds: Sprinkled on top of the rolls for a nutty flavor and texture.
- Avocado slices: Choose an avocado that's creamy and ripe.
Salmon Sashimi
This type of salmon is often referred to as sashimi-grade, meaning it's safe to consume raw. Opt for pre-cut fillets from a reputable provider. These fillets have usually been frozen immediately post-catch to preserve freshness and safety. Buying pre-cut pieces not only saves time but also spares you the task of butchering the fish yourself.
It's worth asking where local sushi restaurants acquire their fish, as this can lead you to trusted suppliers. Alternatively, purchasing online is a viable option, especially if local selections are limited. Inquire if the fish is appropriate for raw consumption if you’re unsure. Look for fillets that are bright in color with a subtle salty, oceanic scent—this indicates freshness. Any strong fishy odor is a red flag.
Fresh fish should be consumed as soon as possible. Frozen fish is a great option if you're using it later.
Hand Water (Tezu) Preparation
Hand water, or Tezu, is essential in sushi making. It's made by combining 1 cup of water with 2 tablespoons of rice vinegar. The purpose of Tezu is to create a non-stick barrier, which prevents the rice from clinging to your hands or the knife as you shape and cut your sushi rolls.
To use Tezu, lightly moisten the palm of one hand and rub your hands briskly together—moderation is key. Use just enough to prevent stickiness but not so much that the rice becomes soggy and falls apart.
Keep the Tezu nearby and refresh your hands and knife regularly to maintain that non-stick touch.
Cutting Salmon and Avocado Rolls
When it comes to slicing your salmon and avocado rolls a sharp knife is key. Before cutting, dip the blade into the Tezu and tilt the knife upwards, allowing the water to coat the blade evenly. This technique helps the knife glide through the sushi without sticking.
Start by cutting the roll in half, making a smooth and quick motion to avoid squishing the ingredients. Then slice each half in half two more times to get 8 slices. Dip the knife in Tezu as needed to ensure each cut is as clean as the first.
Making sushi rice
Creating the perfect batch of sushi rice for your salmon and avocado rolls is simpler than it may seem, whether you're using a rice cooker, Instant Pot, or the traditional stovetop method. The foundation of good sushi starts with selecting the right type of rice—Japanese short-grain rice, often labeled as 'sushi rice' in Western markets. This rice is known for its ability to cling together, making it ideal for forming into rolls.
Step-by-Step Instructions
Step 1: Prepare the hand water by combining water and rice vinegar in a medium-sized bowl.
Step 2: Position the bamboo mat on your work surface with the sticks running horizontally and lay the halved nori sheet on top with the rough side facing up.
Step 3: Lightly moisten one palm with hand water, rubbing your hands together to prevent the rice from sticking. Take a large handful of rice and evenly spread it on the nori. Then sprinkle with sesame seeds.
Step 4: Flip the nori over so the rice is facing down. Place slices of avocado and salmon along the center preparing for the roll.
Step 5: Using both hands, start rolling the sushi using the mat, pressing gently to keep the roll tight.
Step 6: Move the roll to a cutting board and, using a knife dipped in hand water slice the roll into 8 even pieces.
Expert Tips
- Avoid pressing the rice too firmly onto the nori sheet.
- Keep a bowl of hand water nearby to prevent the rice from sticking to your hands and the knife.
- Ensure your knife is sharp for clean and even cuts.
Serving suggestions
- Serve with a dish of soy sauce for dipping, but use it sparingly to avoid overpowering the subtle flavors of salmon and avocado.
- Mix a little wasabi into the soy sauce if you like a spicy kick.
- Enjoy your rolls with sushi ginger to cleanse the palate between bites.
- Sushi rolls are traditionally eaten with chopsticks but using your fingers is fine too.
- If you want to try out a different sauce serve with spicy mayo or eel sauce.
People Often Ask
Absolutely! If you're hesitant about eating raw salmon, cooked salmon is a great alternative. You can grill, bake, or poach the salmon, or even use smoked salmon as a filling. Just ensure that the cooked salmon is completely cooled before you start.
Wrapping your rolling mat in plastic wrap isn't traditional, but often done in modern sushi preparation to prevent the rice from sticking and simplify cleanup.
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Printable Recipe Card
Salmon and Avocado Roll
Equipment
- sushi rolling mat
- sharp knife
Ingredients
Hand water
- 1 cup water
- 2 tablespoon rice vinegar (Note 1)
Salmon rolls
- ½ sheet nori (toasted) (Note 2)
- ½ cup cooked sushi rice seasoned with sushi vinegar (sushizu) (Note 3)
- toasted sesame seeds
- 1 avocado sliced into ½ inch pieces (Note 4)
- ¼ salmon sashimi sliced into ½ inch wide strips (Note 5)
To serve
- soy sauce
- sushi ginger
- wasabi
Instructions
- Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
- Place the bamboo mat on your work surface with the sticks running horizontally.
- Put the nori sheet on top with the rough side facing up.
- Lightly moisten the palm of one hand with hand water and rub your hands together to prevent the rice from sticking to them.
- Take a large handful of rice and place it center of the nori sheet. Use your hands to spread the rice evenly over the sheet. Be careful not to compress the rice too much and use the hand water often to keep your hands moist.
- Sprinkle sesame seeds onto the rice.
- Flip the nori sheet over so the rice is face down.
- Place the sliced salmon and avocado into the center of the nori
- Put your hands on the sides of the mat and start to roll.
- Once you get to the end hold firmly to tighten the roll.
- Place the finished roll on a wooden board.
- Place the tip of your knife in the hand water and lift to wet the whole surface of the blade.
- Slice the roll in half, smoothly and quickly. Then cut each half in half again two more times to get 8 even slices.
- Remove any rice that starts to stick to the knife and re-moisten regularly as you do this.
- Serve with soy sauce and sushi ginger.
Notes
- Rice vinegar: Apple cider vinegar is a suitable substitute.
- Nori: These can be found at any local grocery store. You might be able to buy half-size nori sheets. If you have regular-sized nori you'll need to cut it in half with scissors or a sharp knife.
- Sushi rice: Use white Japanese short-grain rice, cooked and seasoned with sushi vinegar to achieve the ideal balance of sweetness, saltiness, and acidity.
- Avocado: Should be ripe and sliced into ½ inch pieces.
- Salmon sashimi: Ensure it's fresh and cut it into ½ inch wide strips to layer neatly within the roll.
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