Hand-Rolled Salmon and Avocado Sushi Roll

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A delicate sushi roll combining tender salmon with creamy avocado and seasoned sushi rice wrapped in crisp nori. This Japanese sushi recipe, ready in about 50 minutes, pairs sushi rice, rice vinegar, and sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 sugar
• 1 tsp salt
• 4 oz fresh salmon sashimi-grade
• 1/2 medium ripe avocado
• 2 nori sheets
• for serving soy sauce
• for serving wasabi
• 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 3 times until water runs clear, then cook in a rice cooker or on stove with 1 1/4 cups water until tender, about 18 minutes; let rest covered for 10 minutes.
2. Step 2: In a small bowl, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt, stirring until dissolved; gently fold this seasoning into the hot rice using a wooden spatula, fanning the rice to cool it to room temperature.
3. Step 3: Slice 4 oz fresh salmon into thin strips approximately 3 inches long and 1/4 inch thick; peel and slice 1/2 medium avocado into similar-sized strips.
4. Step 4: Place 1 nori sheet shiny side down on a bamboo sushi mat; 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.
5. Step 5: Arrange half of the salmon strips and avocado slices in a line about 1 inch from the bottom edge of the rice-covered nori.
6. Step 6: Using the bamboo mat, roll the sushi away from you tightly but gently, pressing to seal the edge of the nori; repeat steps 4-6 with the second sheet and remaining ingredients.
7. Step 7: Using a sharp, wet knife, slice each roll into 6 equal pieces; serve with soy sauce, wasabi, and pickled ginger on the side.