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Salmon Avocado Roll

Salmon Avocado Roll

Quick · 30 min · Serves 2 · Japanese

Dietary: pescatarian, dairy-free, nut-free

Simple maki rolls of seasoned sushi rice, sashimi-grade salmon, and avocado wrapped in nori.

Ingredients

For 2 servings

Sushi rice

  • 160 g sushi rice, Japanese short-grain
  • 3 tbsp sushi seasoning

Filling

  • 100 g sushi-grade salmon, cut into long strips about 1 cm (½ inch) thick
  • 0.5 avocado, thinly sliced

Rolling

  • 4 sheet nori

To serve

  • 2 tbsp soy sauce
  • 1 tsp wasabi (optional)
  • 30 g pickled ginger (optional)

Steps

Sushi rice

  1. Rinse the rice in a bowl of cold water, swishing it with your hand and pouring off the cloudy water, 3 to 4 times, until the water runs almost clear. Drain well, then cook it according to the packet or in a rice cooker.
  2. Spread the hot rice in a large, wide bowl, sprinkle over the sushi seasoning, and fold it through with a rice paddle using a slicing motion, so the grains stay whole rather than mashing.
  3. Cover the rice with a damp towel and let it cool to room temperature, 20 to 30 minutes. Season it hot, so it soaks up the vinegar, but roll it cool, or it softens the nori.

Filling

  1. Use only sashimi-grade salmon, sold for eating raw, and keep it in the fridge until you're ready to roll. Slice the avocado last, just before rolling, so it doesn't brown.

Rolling

  1. Lay a sheet of nori shiny side down on a bamboo mat. Wet your hands with water so the rice doesn't stick, and spread a quarter of the rice over the nori in a thin, even layer, leaving a 2 cm (¾ inch) strip bare along the far edge.
  2. Lay a quarter of the salmon in a line across the rice, with a few slices of avocado alongside.
  3. Lift the edge of the mat nearest you and roll it over the filling, pressing firmly, then keep rolling toward the bare strip. Dab the strip with water to seal, and squeeze the roll gently through the mat to set its shape.
  4. Make three more rolls the same way. With a sharp, wet knife, trim the ends and cut each roll into 6 pieces, wiping the blade clean between cuts.

To serve

  1. Serve straight away with soy sauce, wasabi and pickled ginger. Sushi is best eaten the day it's made.

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