Salmon and Avocado Maki Roll with Pickled Ginger

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fresh salmon and creamy avocado maki roll wrapped in seasoned sushi rice and nori, served with pickled ginger for a clean finish. This Japanese sushi recipe, ready in about 45 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 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
• 3 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp salt
• 4 oz fresh salmon fillet, sliced into 1/4-inch strips
• 1/2 ripe avocado, sliced
• 4 nori sheets
• for serving pickled ginger
• for serving soy sauce
• 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 cook according to package or rice cooker instructions. Transfer to a wide bowl.
2. Step 2: Combine 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp salt in a small bowl and stir until dissolved. Fold this mixture gently into the warm rice, fanning to cool to room temperature.
3. Step 3: Lay 1 nori sheet shiny side down on a bamboo sushi mat. Wet your hands and evenly spread about 1/4 of the sushi rice over the nori, leaving a 1-inch border at the top.
4. Step 4: Place 1 oz salmon strips and 1/8 sliced avocado in a line along the bottom edge of the rice.
5. Step 5: Using the bamboo mat, roll the sushi tightly away from you, pressing firmly to create a compact roll. Seal the edge with a little water.
6. Step 6: Repeat with remaining ingredients to form 4 rolls.
7. Step 7: With a sharp wet knife, cut each roll into 6 equal pieces. Serve with pickled ginger, soy sauce, and wasabi paste.