Hand-Rolled Salmon Avocado Sushi with Sesame Soy Glaze

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

Tender slices of fresh salmon paired with creamy avocado rolled in seasoned sushi rice and nori, finished with a sesame soy glaze. This Japanese sushi recipe, ready in about 50 minutes, pairs sushi rice, rice vinegar, and granulated sugar 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
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp salt
• 6 oz fresh salmon fillet, sliced into 1/4-inch strips
• 1 small ripe avocado, sliced into thin strips
• 4 nori sheets
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

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, swirling gently, until the water runs clear. Drain completely. Cook rice with 1 1/4 cups water in a rice cooker or pot over medium heat until tender, about 18 minutes, then let rest covered for 10 minutes.
2. Step 2: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp salt until dissolved. Transfer cooked rice to a wide bowl and gently fold in the vinegar mixture with a wooden spoon, fanning the rice to cool it to room temperature and give it a shiny finish.
3. Step 3: Lay 1 nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
4. Step 4: Arrange 1 1/2 oz sliced fresh salmon and a few avocado strips (about 2 tbsp) in a line about 1 inch from the bottom edge of the rice-covered nori.
5. Step 5: Roll the sushi tightly away from you, using the mat to press and tuck the filling in as you roll, until you reach the top border. Seal the edge with a little water.
6. Step 6: Repeat for remaining ingredients to make 4 rolls. Slice each roll into 6 pieces using a sharp, wet knife.
7. Step 7: In a small bowl, mix 2 tbsp soy sauce with 1 tsp toasted sesame oil. Drizzle the sesame soy glaze over the sushi slices and sprinkle with 1 tbsp toasted sesame seeds before serving.