Hand-Rolled Salmon Avocado Sushi with Vinegared Rice

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

Delicately rolled sushi featuring fresh salmon and creamy avocado wrapped in seasoned nori and perfectly balanced vinegared sushi rice. This Japanese sushi recipe, ready in about 50 minutes, pairs sushi rice, water, and rice vinegar for a weeknight-friendly dinner. 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, sliced into 1/4-inch strips
• 1 medium ripe avocado, peeled and sliced lengthwise
• for serving soy sauce
• for serving pickled ginger
• for serving wasabi

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 to remove excess starch.
2. Step 2: Combine rinsed rice with 1 1/4 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then simmer covered for 18 minutes over low heat.
3. Step 3: While rice cooks, heat a small saucepan over medium heat and combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt. Stir until sugar and salt dissolve, then remove from heat.
4. Step 4: Transfer cooked rice into a large wooden or glass bowl and gently fold in the vinegar mixture using a rice paddle or spatula. Fan the rice to cool it quickly until it reaches room temperature, about 10 minutes.
5. Step 5: Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay 1 nori sheet shiny side down on the mat.
6. Step 6: Wet your hands with water to prevent sticking and spread about 1/2 cup of the vinegared rice evenly over the nori, leaving a 1-inch border at the top edge.
7. Step 7: Arrange 3 oz of sliced fresh salmon and half the avocado slices horizontally across the center of the rice.
8. Step 8: Using the bamboo mat, roll the sushi away from you tightly but gently to form a cylinder, pressing lightly to seal.
9. Step 9: Using a sharp, wet knife, slice the roll into 6 equal pieces.
10. Step 10: Repeat steps 5-9 with remaining ingredients to make 4 rolls total.
11. Step 11: Serve immediately with soy sauce, pickled ginger, and wasabi on the side.