Sushi Yume-Style Salmon Avocado Roll

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh and delicate sushi roll combining buttery salmon and creamy avocado with seasoned sushi rice and nori. This Japanese recipe, ready in about 50 minutes, pairs sushi rice, rice vinegar, 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 "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.

Prep: 30 min Cook: 20 min Serves 4 Japanese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked sushi rice under cold water until water runs clear, then cook according to package instructions (about 20 minutes).
  2. Step 2: While rice cooks, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl; stir until dissolved.
  3. Step 3: Transfer cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula; allow to cool to room temperature.
  4. Step 4: Place 1 nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 3/4 cup sushi rice evenly over nori, leaving a 1-inch border at the top.
  5. Step 5: Arrange 1.5 oz sliced fresh salmon and a few slices of 1/4 avocado lengthwise across the center of the rice.
  6. Step 6: Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll.
  7. Step 7: Repeat steps 4-6 for the remaining ingredients to make 4 rolls.
  8. Step 8: Using a sharp knife dipped in water, slice each roll into 6 pieces.
  9. Step 9: Serve with soy sauce, wasabi, and pickled ginger on the side.

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