Hand-Rolled Salmon Avocado Sushi with Pickled Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired sushi ready in about 50 minutes pairs sushi rice, water, 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 "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.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets 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

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.