Hand-Rolled Salmon Avocado Sushi Roll

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

A delicate sushi roll featuring fresh salmon and creamy avocado wrapped in perfectly seasoned sushi rice and crisp nori. This Japanese sushi recipe, ready in about 50 minutes, pairs sushi rice, water, and rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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, sashimi grade
• 1 medium ripe avocado
• for serving soy sauce
• for serving wasabi paste
• 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 until water runs clear, then drain. Combine rice with 1 1/4 cups water in a rice cooker or pot, cook covered over low heat for 15 minutes until tender.
2. Step 2: In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Transfer cooked rice to a large bowl and gently fold in vinegar mixture while fanning rice to cool to room temperature, creating a shiny texture.
3. Step 3: Place a bamboo sushi mat on a clean surface and lay 1 nori sheet shiny side down. Wet your hands with water and spread approximately 1/4 of the sushi rice (about 3/4 cup) evenly over the nori, leaving a 1-inch border at the top.
4. Step 4: Slice 6 oz fresh salmon into long thin strips and slice 1 medium avocado lengthwise into thin strips. Arrange salmon and avocado strips horizontally about 1 inch from the bottom edge of the rice.
5. Step 5: Using the sushi mat, roll the nori away from you tightly over the fillings, pressing gently to shape a firm roll. Seal the edge by moistening the exposed nori border with water.
6. Step 6: Using a sharp, damp knife, slice the roll into 6 equal pieces. Repeat with remaining ingredients to make 4 rolls. Serve immediately with soy sauce, wasabi paste, and pickled ginger.