Hand-Rolled Salmon and Avocado Sushi Rolls

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Fresh salmon and creamy avocado wrapped in vinegared sushi rice and nori sheets, perfect for home sushi making. This Japanese sushi recipe, ready in about 50 minutes, pairs sushi rice, water, and rice vinegar for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, 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
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 6 oz fresh salmon fillet
• 1 medium ripe avocado
• for serving soy sauce
• for serving pickled ginger
• for serving wasabi

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 three times until water runs clear, then combine with 1 1/4 cups water in a rice cooker or saucepan. Cook rice until tender, about 18 minutes in a rice cooker or simmer covered on low heat for 15 minutes, then let stand 10 minutes.
2. Step 2: In a small bowl, gently mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Transfer cooked rice to a large wooden or plastic bowl, gently fold in vinegar mixture with a wooden spatula while fanning to cool the rice to room temperature.
3. Step 3: Slice 6 oz fresh salmon fillet into long, thin strips about 1/4 inch wide. Peel and slice 1 medium avocado lengthwise into similar strips.
4. Step 4: Place a bamboo sushi rolling mat on a clean surface. Lay 1 nori sheet shiny side down on the mat. With wet hands, spread about 1/2 cup vinegared rice evenly over nori, leaving a 1-inch border at the top.
5. Step 5: Arrange a few strips of salmon and avocado horizontally across the rice closest to you. Starting at the edge with the fillings, roll the sushi tightly away from you using the mat, applying gentle pressure to form a compact roll.
6. Step 6: Using a sharp, wet knife, slice the roll into 6 equal pieces. Repeat with remaining ingredients to make 4 rolls.
7. Step 7: Serve the salmon and avocado sushi rolls with soy sauce, pickled ginger, and wasabi on the side.