Hand-Rolled Spicy Salmon Sushi with Avocado

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant sushi roll featuring fresh salmon, creamy avocado, and a spicy mayo kick, wrapped in seasoned sushi rice and nori. This Japanese sushi recipe, ready in about 45 minutes, pairs sushi rice, rice vinegar, and 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
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 6 oz fresh salmon, sashimi grade
• 1 medium ripe avocado
• 3 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• for serving soy sauce
• for serving pickled ginger
• 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 until water runs clear, then combine with 1 1/4 cups water in a rice cooker and cook according to machine 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.
3. Step 3: Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula; let cool to room temperature.
4. Step 4: In a small bowl, combine 3 tbsp mayonnaise and 1 tbsp Sriracha sauce to make spicy mayo; set aside.
5. Step 5: Slice 6 oz fresh salmon into thin strips about 1/4-inch wide and peel and slice 1 medium avocado into thin strips.
6. Step 6: Place 1 nori sheet shiny side down on a bamboo sushi rolling mat; wet hands and spread a thin even layer of sushi rice (about 3/4 cup) over nori leaving a 1-inch border at the top.
7. Step 7: Arrange salmon strips and avocado slices along the bottom edge of the rice.
8. Step 8: Drizzle 1 tbsp spicy mayo evenly over the fillings.
9. Step 9: Roll the sushi away from you tightly using the bamboo mat, pressing gently to seal and form a firm log.
10. Step 10: Using a sharp knife dipped in water, slice the roll into 6 equal pieces; repeat with remaining ingredients.
11. Step 11: Serve sushi with soy sauce, pickled ginger, and wasabi paste on the side.