Hand-Rolled Salmon and Avocado Sushi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate salmon and creamy avocado combine in a hand-rolled sushi featuring perfectly seasoned sushi rice and crisp nori sheets. This japanese-inspired sushi 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.

★ 4.6 (12 ratings) Prep: 30 min Cook: 20 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Hand-Rolled Salmon and Avocado Sushi take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Rolled Salmon and Avocado Sushi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sushi rice from drying out.

Can I substitute ingredients in Hand-Rolled Salmon and Avocado Sushi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Rolled Salmon and Avocado Sushi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hand-Rolled Salmon and Avocado Sushi?

Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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