Salmon Avocado Roll
Sashimi-grade salmon and creamy avocado in a rice-outside uramaki roll. The salmon in the photo is cut in clean whole slices, not minced — the result is rich, buttery, and unmistakably fresh.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 12g
Ingredients
- 6 oz sashimi-grade salmon — look for bright orange, firm-fleshed salmon explicitly labeled sashimi-grade or sushi-grade; farmed Atlantic salmon is the standard for this roll
- 1 ripe avocado, thinly sliced lengthwise
- 1 batch sushi rice (see Sushi Rice Base recipe)
- 4 half-sheets nori
- 1 tbsp toasted sesame seeds
- 1 Soy sauce or tamari
- 1 Pickled ginger
- 1 Wasabi
Instructions
- 1
Slice the salmon against the grain into clean strips about 1/2 inch wide. Keep refrigerated until rolling. Slice the avocado into thin lengthwise wedges.
- 2
Wrap the bamboo mat in plastic wrap. Wet hands. Lay nori rough-side up on the mat. Spread a thin, even rice layer over the full surface, press gently, sprinkle sesame seeds, and flip so rice faces the mat.
- 3
Lay salmon strips across the center of the nori in a neat horizontal line. Place avocado slices alongside the salmon. Roll tightly, pressing with the mat to set the shape. Rest seam-side down 30 seconds.
- 4
Wipe knife, cut roll in half then into thirds for 6 pieces. Serve cut-side up with soy sauce, ginger, and wasabi.
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