Salmon Avocado Don

Ingredients

• 2 cups sushi rice, cooked and cooled
• 2 tablespoons sushi vinegar
• 8 ounces sushi-grade salmon fillet, skin removed
• 1 large ripe avocado
• ½ tablespoon fresh lemon juice
• 1 sheet nori seaweed sheet
• 2 tablespoons low-sodium soy sauce
• ½ teaspoon wasabi paste
• 2 tablespoons pickled ginger
• 1 tablespoon sesame seeds, white
• 1 teaspoon sesame seeds, black
• 1 stalk green onion, thinly sliced

Instructions

1. 1

   If your sushi rice is still warm, spread the 2 cups of cooked rice out on a clean cutting board or shallow bowl and let it cool to room temperature, about 10 minutes. This prevents the toppings from wilting. Once cooled, gently fold in 2 tablespoons of sushi vinegar using a rice paddle or wooden spoon, cutting through the rice rather than stirring — this distributes the vinegar evenly without breaking the grains.

2. 2

   Pat the 8-ounce sushi-grade salmon fillet completely dry with paper towels — this prevents excess moisture from diluting your sauce. Using a very sharp knife, slice the salmon against the grain into 1/4-inch-thick pieces, cutting at a slight 45-degree angle. Arrange the slices on a clean plate.

3. 3

   Halve your ripe avocado lengthwise and remove the pit. Scoop the flesh out with a spoon onto a cutting board. Slice it lengthwise into 1/4-inch strips, then gently toss the strips with 0.5 tablespoon of fresh lemon juice — this prevents browning and brightens the flavor.

4. 4

   Cut the nori seaweed sheet into thin 1/4-inch strips using kitchen scissors or a sharp knife — you can stack them and cut multiple strips at once for efficiency.

5. 5

   Combine 2 tablespoons of low-sodium soy sauce with 0.5 teaspoon of wasabi paste in a small bowl, stirring until smooth. This creates your dipping sauce — adjust the wasabi to your heat preference.

6. 6

   Divide the seasoned sushi rice evenly between two bowls, using a rice paddle to gently mound it in the center of each bowl — this creates a stable base for your toppings.

7. 7

   Arrange the sliced salmon and avocado alternately on top of the rice in each bowl, fanning the pieces slightly as you go so they overlap and create height and visual interest.

8. 8

   Scatter 0.5 tablespoon of sesame seeds (both white and black, mixed together) over each bowl, then top with the nori strips you cut earlier. Garnish each bowl with 1 tablespoon of pickled ginger placed on the side and 0.5 stalk of thinly sliced green onion sprinkled on top.

9. 9

   Serve immediately with the soy-wasabi mixture on the side for dipping. Drizzle a small amount directly over the salmon if you prefer, or dip each piece as you eat.

Tools you’ll need

• cutting board
• sharp knife
• rice paddle or wooden spoon
• paper towels
• kitchen scissors
• two bowls
• small mixing bowl
• spoon

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