Hand-Rolled Salmon Avocado Sushi with Sesame Soy Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired sushi ready in about 50 minutes pairs sushi rice, rice vinegar, 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 "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
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp salt
• 6 oz, sliced into 1/4-inch strips fresh salmon fillet
• 1 small, sliced into thin strips ripe avocado
• 4 sheets nori sheets
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

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.