Sesame-Glazed Salmon Sushi Rolls with Avocado

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Fresh sushi rolls filled with creamy avocado and tender salmon, glazed with a sweet sesame soy sauce for a flavorful finish. This Japanese sushi recipe, ready in about 60 minutes, pairs sushi rice, rice vinegar, and sugar for a weeknight-friendly dinner. 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
• 1/2 tsp salt
• 4 nori sheets
• 6 oz fresh salmon, thinly sliced
• 1 medium avocado, sliced into strips
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• optional wasabi, for serving
• optional pickled ginger, for serving

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. Cook rice with 1 1/4 cups water in a rice cooker or stovetop until tender, about 20 minutes.
2. Step 2: In a small bowl, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt; stir until dissolved. Fold this mixture gently into the cooked rice and let cool to room temperature.
3. Step 3: Lay one nori sheet on a bamboo sushi mat. Spread about 1/4 cup of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top.
4. Step 4: Arrange 1.5 oz thinly sliced fresh salmon and several avocado strips (from 1 medium avocado sliced) along the bottom edge of the rice.
5. Step 5: Roll the sushi tightly with the bamboo mat, sealing the edge with a little water. Repeat with remaining ingredients to make 4 rolls.
6. Step 6: In a small saucepan over low heat, combine 3 tbsp soy sauce, 1 tbsp honey, and 1 tsp toasted sesame oil. Cook for 2-3 minutes until slightly thickened and glossy.
7. Step 7: Brush the soy-sesame glaze over the sushi rolls and sprinkle with 1 tbsp toasted sesame seeds.
8. Step 8: Slice each roll into 6 pieces using a sharp knife and serve with optional wasabi and pickled ginger.