Hand-Rolled Salmon and Avocado Sushi Roll

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate sushi roll combining tender salmon with creamy avocado and seasoned sushi rice wrapped in crisp nori. This japanese-inspired sushi ready in about 50 minutes pairs sushi rice, rice vinegar, 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 "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.

Prep: 30 min Cook: 20 min Serves 2 Japanese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Hand-Rolled Salmon and Avocado Sushi Roll 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 Roll?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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 Roll 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 Roll?

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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