Sushi-Style Salmon and Avocado Hand Rolls
Fresh salmon and creamy avocado wrapped in crisp nori with sushi rice for easy hand rolls bursting with flavor. This japanese-inspired sushi ready in about 50 minutes pairs sushi rice, water, rice vinegar 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
- 1 1/4 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 6 oz, skin removed, sliced into thin strips fresh salmon fillet
- 1 medium, sliced avocado
- 4 full sheets, cut in half nori sheets
- for serving soy sauce
- for serving wasabi paste
- for serving pickled ginger
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup sushi rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to boil, lower heat, cover, and simmer for 18 minutes. Remove from heat and let rest for 10 minutes.
- Step 2: In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Gently fold this seasoning into the cooked rice with a wooden spoon, spreading out rice to cool to room temperature.
- Step 3: Place half a nori sheet on a bamboo sushi mat or clean surface. Wet your fingers and spread about 1/3 cup of the seasoned rice evenly over the bottom half of the nori, leaving a 1-inch border at the bottom edge.
- Step 4: Lay 2 oz sliced fresh salmon and 3-4 slices of avocado across the center of the rice.
- Step 5: Roll the nori tightly from the bottom up into a cone shape, sealing the edge with a little water. Repeat with remaining nori, rice, salmon, and avocado.
- Step 6: Serve the hand rolls immediately with soy sauce, wasabi paste, and pickled ginger on the side.
Frequently asked questions
How long does Sushi-Style Salmon and Avocado Hand Rolls take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sushi-Style Salmon and Avocado Hand Rolls?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sushi rice from drying out.
Can I substitute ingredients in Sushi-Style Salmon and Avocado Hand Rolls?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sushi-Style Salmon and Avocado Hand Rolls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sushi-Style Salmon and Avocado Hand Rolls?
Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
