Hand-Rolled Salmon Avocado Sushi with Pickled Ginger

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

A fresh and vibrant sushi roll combining tender salmon, creamy avocado, and the tang of pickled ginger wrapped in 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 320 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
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 6 oz fresh salmon sashimi
• 1 medium ripe avocado
• 1/4 cup pickled ginger slices
• for serving soy sauce
• for serving wasabi paste

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 the water runs clear, then drain completely. Combine rinsed rice and 1 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions.
2. Step 2: While rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. Once rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spatula; fan the rice to cool it quickly until it reaches room temperature.
3. Step 3: Slice 6 oz fresh salmon sashimi into long strips about 1/2 inch wide and peel and slice 1 medium ripe avocado into thin strips.
4. Step 4: Place 1 nori sheet shiny side down on a bamboo sushi rolling mat. With wet hands, spread a thin, even layer of sushi rice (about 3/4 cup) over the nori, leaving a 1-inch border at the top edge.
5. Step 5: Arrange a row of salmon strips, avocado slices, and 1 tbsp of pickled ginger about 1 inch from the bottom edge of the rice-covered nori.
6. Step 6: Using the bamboo mat, roll the sushi tightly away from you, tucking the fillings in as you roll until you reach the top border. Press gently to seal.
7. Step 7: Using a sharp, wet knife, slice the roll into 6 equal pieces. Repeat for remaining 3 rolls.
8. Step 8: Serve immediately with soy sauce and wasabi paste on the side.