Hand-Rolled Salmon and Avocado Sushi

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Delicate salmon and creamy avocado combine in a hand-rolled sushi featuring perfectly seasoned sushi rice and crisp nori sheets. This Japanese recipe, ready in about 50 minutes, pairs sushi rice, rice vinegar, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sushi rice
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp salt
• 4 oz fresh salmon fillet, skin removed
• 1/2 medium ripe avocado
• 2 nori sheets
• for serving soy sauce
• optional, for serving wasabi paste
• optional, for serving pickled ginger

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water, swirling briskly until the water runs clear, then drain well.
2. Step 2: Cook the rinsed rice in a rice cooker or pot with 1 1/4 cups water until tender, about 15 minutes; let it rest covered for 10 minutes.
3. Step 3: In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp salt until dissolved.
4. Step 4: Transfer the cooked rice to a wooden or glass bowl and gently fold in the vinegar mixture with a wooden spatula, fanning the rice to cool until slightly warm.
5. Step 5: Slice 4 oz fresh salmon into thin strips approximately 1/4-inch thick and 3 inches long.
6. Step 6: Peel and slice 1/2 medium avocado into thin strips matching the salmon length.
7. Step 7: Place 1 nori sheet shiny side down on a bamboo sushi mat (or clean flat surface).
8. Step 8: Wet your hands with water and spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
9. Step 9: Arrange half of the salmon strips and avocado slices in a line about 1 inch from the bottom edge of the rice.
10. Step 10: Carefully roll the sushi away from you, tucking in the fillings tightly, and seal the edge with a little water.
11. Step 11: Repeat steps 7-10 with the second nori sheet and remaining ingredients.
12. Step 12: Using a sharp wet knife, slice each roll into 6 equal pieces, wiping the blade between cuts.
13. Step 13: Serve with soy sauce, optional wasabi paste, and pickled ginger.