Sushi-Style Salmon and Avocado Roll

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Fresh salmon and creamy avocado rolled in sushi rice and nori, topped with a soy-ginger dipping sauce for an easy homemade sushi experience. This Japanese sushi recipe, ready in about 50 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 290 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 fillet, thinly sliced
• 1 medium avocado, sliced
• 1/4 cup soy sauce
• 1 tsp grated fresh ginger
• optional wasabi paste, to taste
• 1 tbsp toasted sesame seeds

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 with 1 1/4 cups water in a rice cooker or pot over medium heat until tender, about 18 minutes.
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 while fanning the rice to cool it quickly until slightly warm.
4. Step 4: Place 1 nori sheet shiny side down on a bamboo sushi mat. Spread a thin, even layer of rice (about 1/4 cup) over the nori, leaving a 1-inch border at the top.
5. Step 5: Arrange 1.5 oz thinly sliced fresh salmon and 1/4 sliced avocado lengthwise along the bottom third of the rice.
6. Step 6: Using the mat, carefully roll the sushi tightly away from you, pressing gently to seal the edge.
7. Step 7: Repeat with remaining ingredients to make 4 rolls. Slice each roll into 6 pieces with a sharp, wet knife.
8. Step 8: In a small bowl, combine 1/4 cup soy sauce with 1 tsp grated fresh ginger for dipping. Sprinkle 1 tbsp toasted sesame seeds over the sushi before serving. Add wasabi paste on the side if desired.